Island Market Trigg
Canteen Trigg, Island Market Trigg’s buzzy takeaway arm, recently reopened, much to the delight of sun seekers in the northern corridor. There’s still enough late-autumn sunshine to make the most of beachy winners like seared haloumi and veg trays, poke bowls and, of course, fish and chips. Open daily. Takeaway only.
Goodbye Kailis Trigg Beach, hello Island Market Trigg: a bright, casual and airy dining room that’s as breezy as the restaurant’s coastal location.
While the seaside address is conducive to Instagram good-times and pre-lunch swims, it’d be a mistake to write Island Market Trigg off as just another restaurant with a view.
Veteran Perth chef David Coomer (ex-Star Anise, Fuyu) oversees a menu big on Middle Eastern spice, Mediterranean seafood and frequent nods to the backyard barbie – hello tinnies and fancy pavlova.
Island Market Trigg can play things as casual or as fancy as you like. Pita bread and its accompanying dips are much better than they need to be while wood-roasted Wagin duck with crunchy kohlrabi and pear is typical of the seasonal bent. Elsewhere, chicken wings get a similar high-temperature treatment, and juicy tendrils of octopus get paired winningly with crisp sails of chicharron, deep-fried pork skin.
The latter is one of many successful throwbacks to Coomer’s Pata Negra era. Ditto those legendary churros (orange and cinnamon-spiked Spanish doughnuts) with Pedro Ximinez ice-cream. Elsewhere on the dessert menu: a glorious wood-roasted pineapple served with an ouzo caramel. Citrus-driven cocktails and easy-drinking wines are a perfect fit for the restaurant’s cool beachy vibe while breakfast is available for early risers.