{NEW OPENING} Island Market, Trigg

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Just a few years ago, Perth was lacking in quality dining venues by the beach. Now we are positively spoilt for choice! Up and down the coast are restaurants worth booking a table at, where the food is as fine as the view. Think Odyssea, Bib and Tucker, Shorehouse and now there’s a newbie to add to the list – Island Market.

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Behind the menu of Mid-Eastern eats are two excellent Chefs. Head Chef Sonny de Ocampo (Formerly from Apple Daily), and one of Perth’s very best Chef’s David Coomer (Pata Negra, Fuyu, Star Anise), who acts as their consult chef.

Brunch at Island Market

On my first visit (yes, there’s been a few already!) we arrived  mid morning for brunch. The interior of what was briefly “Kailis Trigg Beach” has had an upgrade. Now the dining room has a younger, more on-trend feel than it’s earlier Hamptons chic incarnation. The slick white dining room has splashes of baby pink everywhere. Chairs, neon signs, flooring, plant pots, even pink lights in the ladies bathroom…

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The eatery is bathed in natural light from the huge windows, giving diners a picture postcard view over the white dunes of Trigg Beach. We had a window table and I have to admit I was very distracted by the ocean, and it took me a while to focus on the menu and place an order!

Five senses coffee, one of my favourites, is the blend of choice at Island Market.

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The brekkie menu has all your brunch favourites with a Levantine-inspired twist. Think Israeli smashed avocado, Persian omelette, Blended strawberry and banana bowl with chia coconut pudding and much more.

I picked an old favourite, Shakshuka ($17). Two delicious free range eggs are surrounded by a wonderfully rich tomato sauce and creamy labne. Pita is usually served on the side, but I chose the GF option. Gluten free bread isn’t as exciting as their pita, but hey, the GF bread was still tasty dipped into the ooey gooey eggs – yummo!

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Chef loved his breakfast pide ($17), which is a sort of Turkish stuffed pizza. Inside is meaty Turkish sausage and peppers – topped with crumbled haloumi and a perfectly runny egg. He also ordered some crispy bacon on the side. 

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Little Chef, who had already eaten breakfast, had a house baked orange and cinnamon morning bun from the well stocked cabinet of sweet treats.  Continue reading