In a matter of weeks, Cottesloe’s iconic Indiana Teahouse has gone from desert to Perth’s new coastal hotspot. After the Ol ‘Buoy kiosk opens on the ground floor, the Latin American-inspired Indigo Oscar bar and restaurant is located upstairs.
Despite its short stay (the building is due to be redeveloped in 2022), the upper-level dining room has received a new coat of pastel paint and new, colorful furnishings. There are tropical prints, rattan furniture, and casual bar seating designed for sipping pina coladas, margaritas, or pinches 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. This is the first big project for Culinary Director 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 arose it was obvious, ”said Haynes Large format sheet. “We wanted to create a fleeting place that people will have fun and enjoy but not be sad when they have to go and the site moves on to something bigger and better.”
Haynes designed the menu during his lockdown in Sydney, which gave him plenty of time to research local vendors. “As soon as they said Latin American, I was excited,” he says. “WA has so much fantastic seafood that we can’t play with in the east. So it’s great to meet new suppliers like Endeavor Food and Fins Seafood. “
Seafood dishes include freshly scaled rock oysters with tequila and lime vinaigrette; fried school shrimp with lemon mayo and paprika salt; and Spencer Gulf Swift Ceviche with Melon, Cucumber and Green Pepper.
The Central and South American-dominant menu also features pineapple-glazed pork belly skewers with hogao (a Colombian salsa); elotes (grilled corn) with cilantro, chili mayo and grated feta; and crispy fried potatoes with paprika salad and golf salsa (an Argentinian sauce). For dessert, a white chocolate parfait with mango and mezcal, as well as two ice cream options made in collaboration with Gusto Gelato de Leederville, including a sangria coconut and pisco sorbet.
Chef Tom Harper (previously at Besk), who worked alongside Haynes in Chiswick and Aria, joins Haynes in the kitchen. “Tom was already in WA, and when the opportunity arose for the Executive Chef, his name came first. His pork belly skewers feature in my three main dishes, alongside our two ceviche dishes, ”says Haynes.
“The menu is not set in stone – we will introduce new dishes and evolve with what people want and what new products are available. It’s not just about the food and the view, but the whole experience, from the interiors to the music playing.
Beyond cocktails and spirits, you’ll find draft 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
from Wed to Fri from 4 p.m. to late
Sun 12 pm-7pm