Within a few weeks, Cottesloe’s iconic Indiana Teahouse has gone from being deserted to being Perth’s newest coastal hotspot. Following the opening of Ol’ Buoy kiosk on the ground level comes Latin American-inspired bar and restaurant Indigo Oscar upstairs.
Despite its short-term stay (the building is set for redevelopment in 2022), the upper-level dining room has been given a fresh lick of pastel paint and colourful new furnishings. There are tropical prints, rattan furniture and relaxed high bar seating designed for sipping Pina Coladas, Margaritas or nips of rum, tequila or mezcal.
Named phonetically, in reference to the initials “IO” for the Indian Ocean, which can be seen through the west-facing windows, the temporary venue is designed and delivered by Tattarang’s lifestyle division, Z1Z. It’s the first major project for culinary manager Tom Haynes, who joined the company in July after working in Sydney for Matt Moran at Barangaroo House, as well as Chiswick Restaurant and Aria.
“This is my first time working in WA; when the opportunity came up it was a no-brainer,” Haynes tells Broadsheet. “We wanted to create a pop-up venue that people will have fun and enjoy but not be sad when it has to go and the site moves onto something bigger and better.”
Haynes designed the menu while in lockdown in Sydney, which gave him plenty of time to research local suppliers. “As soon as they said Latin American, I was excited,” he says. “WA has so much fantastic seafood that we don’t get to play with over east, so it’s been great to meet new suppliers like Endeavour Food and Fins Seafood.”
Among the seafood-forward dishes are freshly shucked rock oysters with a tequila and finger lime vinaigrette; fried school prawns with lemon mayo and paprika salt; and Spencer Gulf kingfish ceviche with melon, cucumber and green chilli.
The Central and South American-leaning menu also features pineapple-glazed pork belly skewers with hogao (a Colombian salsa); elotes (grilled corn) with coriander, chilli mayo and grated feta; and crisp fried potatoes with paprika salad and salsa golf (an Argentinean sauce). For dessert, there’s white chocolate parfait with mango and mezcal, plus two gelato options made in collaboration with Leederville’s Gusto Gelato, including a Sangria sorbet with coconut and pisco.
Joining Haynes in the kitchen is head chef Tom Harper (previously at Besk), who worked alongside Haynes at Chiswick and Aria. “Tom was already in WA, and when the opportunity came up for head chef his name came up first. His pork belly skewers are in my top three dishes, alongside our two ceviche dishes,” says Haynes.
“The menu isn’t set in stone – we’ll be introducing new dishes and evolve with what people want and what new produce is available. It’s not just about the food and the view, but the whole experience, from the interiors to the music that’s playing.”
Beyond the cocktails and spirits, you’ll find tap beers and an extensive wine list, including an impressive selection of magnums curated by sommelier Sofia Giros.
Indigo Oscar will operate until April 2022.
99 Marine Parade, Cottesloe
Wed to Fri 4pm–late