Coastal and casual, Lagoon is a real alternative to winery fine dining but with the food smarts to match.
There’s a moment as you drop down into Yallingup on the coastal road, when you see the ocean, surfers paddling out and waiting for a wave, that your mood instantly lifts. Lagoon just serves to carry that feeling further. At first glance it may seem like a smart coastal kiosk pumping out cut-above breakfast and hundreds of coffees a day – and in the mornings it is – but come lunch a seafood-forward menu that’s modern, casual, shareable and perfectly pitched for the locale takes over.
Roast garlic, a punchy prawn oil and saltbush elevate without taking away from the hands-on joy of coal-roasted prawns.
The ocean trout sausage roll – fatty within, crisp without – drizzled in fennel ketchup has fast become a bite-sized local favourite. Roast garlic, a punchy prawn oil and saltbush elevate without taking away from the hands-on joy of coal-roasted prawns. Cos salad could be an afterthought, but instead it’s given room to shine: there’s generosity and smarts in crisp well-dressed leaves tossed with dainty onions and dill. For the rest, chef-owner Ben Jacob might dress sardines with escabeche, or fried fish wings with Sichuan pepper caramel, at each turn giving personal attention to each preparation. Service is quick and personable. And wine? The suggestion of a drop from local small-batch winemaker Tripe Iscariot proves they’ve got a handle on another of the region’s draws.
