17 Reviews:
Restaurant Amuse
Awarded Two Stars and rated number one restaurant in West Australia and 45th restaurant in Australia
Australian Gourmet Traveller – August 2009
Awarded Three Glass Rating – Wine List of the Year Awards
Gourmet Traveller Wine – August 2009
Best Chef, Best Fine Dining Restaurant and Outstanding Restaurant of the Year.
Restaurant and Catering Association 2009
Named in Top fifty Australian Restaurants
The Weekend Australian – August 2009
‘…some of Perth’s finest and most imaginative cooking and a stellar wine list to match… Formerly Perth’s best kept secret the cat is now well and truly out of the bag – a place for the serious foodie’
‘The City’ The Sunday Times – Andrea Mayes, July 2009
‘Husband and wife team Hadleigh and Carolynne Troy have put together a gorgeous package of innovative food, impeccable wine matching and knowledgeable, personable service’
Vogue Entertaining and Travel – Sally Feldman, June/July 2009
‘The Troys are currently offering Perth’s most comprehensively wonderful dining experience. A very special place.’
Timeout – Jane Cornes, 18th April 2009
‘Husband and wife team Hadleigh and Carolynne Troy’s remarkable Restaurant Amusé is the hottest thing on the Perth culinary scene… you feel as though you are in some kind of parallel gourmet universe where they do things differently to the way things are done in Perth.’
Chef Profile, Scoop Magazine – Bron Sibree, Summer 2008/9
‘When it comes to up and coming restaurants creating a buzz in Perth foodie circles, East Perth’s Restaurant Amuse is at the tip of most epicureans’ tongues. Chef Hadleigh Troy’s degustations are quirky and playful yet seriously good and the restaurant is still somewhat of a secret…for now.’
P & L Magazine, WA’s Profession and Lifestyle Magazine, Max Veenhuyzen February 2009
‘Taste Thrills’ of 2008
Best Finer Diner in Perth - Restaurant Amuse; ‘Because nothing beats the energy of food designed and then prepared by a young chef coming into his own’. Post Newspaper – Jane Cornes, December 2008
Nominated Best New Talent in Australia
Australian Gourmet Traveller Restaurant Guide 2009
Best New Restaurant
February 2008 - Restaurant and Catering Industry Association.
Tuesday - Saturday evenings with reservations from 7pm
eatingWA Restaurant Reviews 17 reviews
March 18, 2008
- Overall
Restaurant Amuse in East Perth by Darren Glass...
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Restaurant Amuse in East Perth
by Darren Glass
I had heard good things about this new restaurant from friends so my expectations were high. Restaurant Amuse met all my expectations.
I went with my wife and we enjoyed a unique fine dining experience. Don’t be fooled by the exterior, once inside you are taken back by the warm and intimate ambience. I wouldn’t take large groups of people; it’s quite sultry and romantic.
The service was impeccable and the food was out of this world. For $75 you get a 5-course meal. Each dish was the perfect size, leaving just enough room for the one that followed.
The first course is one that I won’t forget. It was a Japanese citrus fruit and orange tonic. It definitely got my taste buds going! My entrée of prawn, popcorn, chorizo and grilled watermelon seemed like a strange combination but the flavours blended beautifully. It was delicious! My wife Alicia loved her main; she chose the Amelia Park lamb rump which was cooked to perfection.
If you love your desserts then you won’t be disappointed. The fourth and fifth courses (yes….they are both desserts!) are truly amazing. I won’t ruin it for you.
The maitre de is happy to recommend a glass of wine to go with each course. Our favourites were the Seresin Sav Blanc and the Mills Reef Reserve 2004 Cab Merlot. Both are New Zealand wines.
This is definitely an experience not to be missed. It has jumped to the top of our favourites list. We can’t wait until our next visit.
Darren Glass
June 5, 2010
- Food
The best thing about this place is that they're do...
- The best thing about this place is that they're doing new and interesting things with food, which is different from what you can find in most places in Perth. I found most of the food really tasty, but it was definitely the 'interestingness' that stood out - I think you can probably find better tasting food elsewhere, but very little that will make you ooh and ahh in quite the same way. The one big let down was that in the lamb course the meat was overcooked - it was grey - not a hint of pink anywhere. Considering the price you're paying, this isn't really acceptable.
- Service
Service was fantastic. We had the matching wines w...
- Service was fantastic. We had the matching wines with our meal and we were particularly pleased with the sommelier coming to the table to explain the wines and why they were matched to the meal. At times we felt like the waitstaff were choreographed robots - they danced across the floor in a rhythm.
- Ambience
The restaurant is a bit stark, but modern & intere...
- The restaurant is a bit stark, but modern & interesting. We were seated in the table closest to the door, and only had clear view of a couple of other tables. There was a curtain next to our table and obviously another table of diners behind that (we could hear their conversation but never saw them)
- Overall
Restaurant Amuse was an experience. It was very en...
- Restaurant Amuse was an experience. It was very enjoyable and kept us entertained for several hours, but I don't know that we'd go back. It feels a bit like 'been there, done that' now that we've been, but it was definitely a positive experience.
July 17, 2009
- Food
Different, well presented...........the food chall...
- Different, well presented...........the food challenged us at times. Good portion sizes, enough choice so you could avoid foie gras! Can't remember the exact details of what we ate (few months ago since we were there), but remembered feeling excited about trying new flavours and food.
- Service
Friendly and professional. We were made to feel ve...
- Friendly and professional. We were made to feel very comfortable throughout the evening
- Ambience
Mood lighting, but you can still see what you're e...
- Mood lighting, but you can still see what you're eating. Great for a romantic dinner.
- Overall
Would definitely visit again, and recommend to fri...
- Would definitely visit again, and recommend to friends. Loved the degustation menu, and matching wines. Even though we don't normally drink whites, we really enjoyed the wines that were chosen.
April 5, 2009
- Food
The food was imaginative, well thought out, well p...
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The food was imaginative, well thought out, well prepared and presented and tasted divine. What more could you want?!
There was one faux par with the "Caesar Salad". This dish was a deconstructed version, which is fine, but I couldnt handle the cheese from Naples. The runny texture with lumps was very off putting. Not one of our 4 diners liked this course.
<b>Everything else got a huge thumbs up.</b> - Service
The service was impeccable. If you wanted somethig...
- The service was impeccable. If you wanted somethig, it was there before the words left your lips...welll, not quite, but it was fast!And the sommelier (the chef's wife I believe) really knows her stuff and it is very apparent that she ENJOYS it. A most refreshing change.
- Ambience
The outside of the restaurant is very deceiving. W...
- The outside of the restaurant is very deceiving. When we first showed up, we thought ... What the? but once inside we were pleasantly suprised with a lovely modern decorated dining room with thought given to patrons comfort and not on how to pack them in.
- Overall
We had a great night here. Great food, excellent s...
- We had a great night here. Great food, excellent service, great dining companions. All in all a wonderful experience and I am looking forward to going back. The wine list is superb and I am also now addicted to French Martini's!
February 28, 2009
- Food
Oh, oh, oh...!!! This is food at its finest. Hold...
- Oh, oh, oh...!!! This is food at its finest. Hold on to your socks Perth. The degustation menu with matching wines was incredible. Every morsel was an emotion. Experiencing how wines change with the food you are eating. And the mind blowing combination's..wow! This is for the serious gastronome who can appreciate really great food and to whom the phrase "would you like fries with that?" is a phrase in a foreign language. Hugh treated me to this for my birthday and it was the best gift I have received. He got full Husband Points for this one. Does this rating thing go to 6?
- Service
A nervous bus boy filling our water glasses by lyi...
- A nervous bus boy filling our water glasses by lying the bottle on the rim of the glass was quickly forgiven and forgotten. This is where legendary service is part of the meal. Great sommelier, wife of chef and co-owner, who passionately explained origins of wines and described their personalities.
- Ambience
Do not be put of by the exterior. Weird, dentist-l...
- Do not be put of by the exterior. Weird, dentist-like and unassuming. Inside is a womb of class. A little more music would be good so that conversations were kept at the table. Lamplight would also add to the romantic ambience as it could border on stark and monochromatic and flat.
- Overall
Even before this 'global economic whatever' this w...
- Even before this 'global economic whatever' this would never be your local. It is a special occasion place. And believe me, it will be an occasion. Some would say it is expensive and, ok, you will be paying a few hundred for two but this is actually worth it. And Hugh paid and it was my birthday and I deserved it. I am still singing the praises the of magic that goes on in that kitchen. And the alchemy of matching wines from all parts of the world with each dish. Ah, this place is bliss.
September 26, 2008
- Food
The food is simply amazing. Every single dish is...
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The food is simply amazing. Every single dish is perfect, both in execution & taste. The flavour combination's all work fantastically well together. The quail with mushroom & chestnut was fantastic, perfectly cooked, perfectly seasoned. Everything worked so well together. The highlight of the night was without a doubt the Tonka Bean ice cream with white chocolate soil & olive. The saltiness of the olive, combined with the fresh taste of the ice cream was divine!!
We also agreed that the amuse bouche at the beginning of the meal was out of this world. It was a pumpkin foam, with goats cheese & brown butter. - Service
Service was impeccable. The staff was very knowle...
- Service was impeccable. The staff was very knowledgeable, and clearly explained each dish as it was served. Very efficient service, without any hint of being rushed. And this makes you feel very relaxed. If most restaurants had half the level of service in Amuse, Perth would be a better place
- Ambience
Dark, cozy & very intimate. The room has plenty o...
- Dark, cozy & very intimate. The room has plenty of space between tables, and the 3 hours didn't feel like a long time at all. I haven't had that much pleasure at simply enjoying such a fabulous meal in a long time.
- Overall
It is without a doubt one of the best restaurants...
- It is without a doubt one of the best restaurants in Perth, if not the best. I can't wait for the next menu, so I can have an excuse to go eat there again.
August 8, 2008
- Food
Delicious Food, we had the degustation and all agr...
- Delicious Food, we had the degustation and all agreed was great.
- Service
Fantastic, very friendly and attentive....
- Fantastic, very friendly and attentive.
- Ambience
Great...
- Great
- Overall
Would certainly recommend this restaurant, we thor...
- Would certainly recommend this restaurant, we thoroughly enjoyed the evening and were far from rushed through our meal
April 28, 2008
- Food
Food was amazing - the flavours were perfect eg: c...
- Food was amazing - the flavours were perfect eg: chestnut cream with prawns and croutons or Mullaway fish with fresh vegetables!! Before every dish the staff explained what it was and the matching wine. Every dish was presented perfectly with care. Food was very rich, so be warned - dont have a big lunch beforehand.
- Service
Brilliant - the wait staff were attentive and cate...
- Brilliant - the wait staff were attentive and catered for our every need. One of our guests did not like seafood and asked if they could provide alternative dishes and the staff were happy to oblige.
- Ambience
Very different - I thought the private dining room...
- Very different - I thought the private dining room with curtains was fantastic for a group situation but the rest of the restuarant looked bleak - not many lamps or flowers or decoration. The bathrooms were clean and beautiful.
- Overall
A delight for us - a special restaurant for the Pe...
- A delight for us - a special restaurant for the Perth scene. We had 6 people all having degustation menu (3 with food/wine and 3 with food only plus few extra drinks) and the bill was $935.00.
April 18, 2008
- Food
The food was brilliant in short. My girlfriend who...
- The food was brilliant in short. My girlfriend who is pregrant was not able to eat everything on the menu but the kitchen handle this very well with different dishes, and I am unable to eat crustacean and again this was changed for me. The entire menu was a wonderful journey of flavors, textures and colours married together with outstanding wine. The Angus Beef was cooked to perfection. Carolynne was our waitress for the evening and did a brilliant job at explain the wines with each course, we got our first glass of wine but unfortunately took a little longer for our course to come and but Carolynne came around and topped up all of our glass to go with the course when it arrived.
- Service
The Saturday evening was very busy and once we had...
- The Saturday evening was very busy and once we had all decided to go with the a nine course degustation menu (DM) with matched wines we were on our way. We were told it was a very busy evening and a record number of guests had chosen to go with the DM so it may take a little longer we did not notice
- Ambience
We had a table of 6, so we affectively had our own...
- We had a table of 6, so we affectively had our own little dinning room for the evening we had the area behind the black curtains just as you walk in. This was perfect as it meant we could not really hear or see anybody for the whole evening other than the wait staff.
- Overall
The evening was wonderful night. We had a lovely e...
- The evening was wonderful night. We had a lovely evening with great friends, brilliant food outstanding wines and friendly and caring services. It is so nice to eat out in Perth and from the minute you walk in the door till the time you pay your bill you are treated with care and of course the food was a wonderful journey to share with our guests. We will be returning and telling everybody about this great restaurant. Congratulations to Carolynne and Hadleigh Troy on such a wonderful place.
March 28, 2008
- Food
- Service
- Ambience
- Overall
Went to Amuse the other night. The place is very...
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Went to Amuse the other night. The place is very cozy, and the ambience is what you'd expect at a typical fine-dining restaurant.
Although the portion sizes are quite small (compared to perth standards i suppose), the food was really good, and perfectly cooked.
We had the cep risotto with enoki mushrooms, the tortellini with goats cheese and black olives. Both were very well presented, and delicious.
For mains, we had the duck pot-au-feu and the pork belly. The duck was very tender and I think had some liver mousse with the dish, which was really yummy. The pork dish, while having been executed perfectly, was way too salty though, it also had bacon with it.
For desserts, we had the tart and the bavarois (can't remember exactly what was in it). The tart was very, very good. The pre-appetizers & pre-desserts items were awesome. Loved them both.
The portion sizes are relatively small, and some people might cringe at the thought of paying so much for so little. But I assure you, it is top quality food, and all up, it is not that little. At the end of the meal, you'll have eaten enough to feel well-fed.
March 4, 2008
- Food
- Service
- Ambience
- Overall
This restaurant is definitely the best in Perth. I...
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This restaurant is definitely the best in Perth. I took my wife there for our anniversary and from greeting to leaving everything was faultless.
The choice of either a set price menu (at $75pp) or the degustation menu (at $110pp) was initially a shock - as I guess in Perth we are use to a la carte dining - however we were explained the menu options on the phone at the time of booking giving us plenty of time to make up our minds.
Once in the restaurant and with pre-dinner drinks in hand we decided to go for the 'inspirational tasting menu' we are told this menu changed daily and inspirational it was...! Although it was hard to tear ourselves away from the $75 menu that was filled with enticing choices.
We choice the degustation with wine and were impressed with the wine selection - they had made a point of representing small owner operated establishments and we were blown away by the standard of the food. Having eaten around the world we were well aware of the chef/owner's reputation and training however it was so fantastic to see this translated onto the plate. The dishes were individual and unique - no copycatting here!
The value for money was outstanding in both the dego and by looks in the five course menu - everyone receives complementary bread and butter.
As a Perth couple waiting for such a dining experience to be on our doorstep we hope that the Perth public support such a restaurant, as we are constantly hearing people lament at the lack of fine dining in Perth - now there is another solution,..
February 4, 2008
- Food
- Service
- Ambience
- Overall
This is a great "special occasion" restaurant. Th...
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This is a great "special occasion" restaurant. The food is fantastic with exemplary service ensured a memorable dining experience. Our group of six enjoyed every course and we had a wide range of dishes with some unusual ingredients, including barbequed watermelon and popcorn (and it was great). Each dish was carefully prepared and presented and the timing of everything was spot on.
Happy to recommend.
January 28, 2008
- Food
- Service
- Ambience
- Overall
We went with high expectations, and were not let d...
- We went with high expectations, and were not let down. We had heard about the restaurant being 'dark' but will didn’t find this the case, it was all part of the ambience, the food was amazing, to the point we've raved about it to everyone.
December 20, 2007
- Food
- Service
- Ambience
- Overall
I had very high expectations for this restaurant b...
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I had very high expectations for this restaurant because I had heard the chef has received a Michelin star and has worked with Gordon Ramsay. Glad to say that the restaurant met all my expectations.
The service was excellent. They went out of their way to make us feel comfortable. Ambience was a little dark - very romantic though.
The food was exceptional. I really enjoyed the starter - a simple tomato consommé that just surprised my eyes and tastebuds - the memory of the flavour still lingers with me! My entree was delicious - scampi with a citrus flavoured sauce. Very delicately prepared. Main was a tenderly cooked duck breast. I did not really like the pumpernickel bread base (or whatever the duck breast was sitting on) - but other than that I thought the main was very good. The two desserts were amazing. A great contrast in flavours and textures. I can see that the chef takes great pride and care in what he does - with great attention to detail.
Husband enjoyed it very much too.
This was a very enjoyable night - a wonderful culinary experience with exceptional service for a reasonable price. Well done!
November 20, 2007
- Food
- Service
- Ambience
- Overall
We decided to give this restaurant a visit after r...
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We decided to give this restaurant a visit after reading about the chef's career history.
Like other reviewers' descriptions, we found the place was dark on arrival. But we were greeted promptly and were taken to our table near the kitchen. The decor was simple and minimalist. Our table for two was roomy (impressive!) compared to some places where after the dishes were put on, there was almost not enough room for glasses etc.. It was also noted that there were plenty of room between us and the next table.
After ordering our entrees and mains, we were offered a choice of homemade white or wholemeal bread, and then the first course arrived - tomato consomme - which was clear and flavoursome.
I had the roasted scampi with pistachio sabayon - the scampi was so fresh and just cooked, the sabayon was frothy- it was gorgeous! My partner's yellow fin tuna tartar, as I was told, was beautiful. He ate it all before I had a chance to sample.
For mains, we had the Margaret River duck breast with spices and lamb rump. The duck breast was ever so tender - simply delicious! The spices had some sweetness in it, in this case, it worked quite well. I didn't sample the lamb as I don't eat lamb but was told that it was tender.
We chose to have the optional cheese course. They offered 4 different types, unsure how much/big 30g of cheese would be, we chose to order one portion of the Italian firm cheese for $7.50. It came with some crackers, some homemade fruit bread, slivered apples, small wedge of quince paste.
Our pre dessert came shortly after the cheese course. I can't recall the name of it but it was a foamy mandarin/tangerine something with cointreau granita underneath served in a martini glass. It was interesting to taste something that came in a complete surprise! This pre dessert was tangy and slightly sweet - very nice and amuse-bouche indeed!
For desserts, we had honeycomb chilboust and the chocolate marquise with mint ice-cream, both are yummy. Our tea and coffee ($5.50) came with 3 homemade petite fours.
I was impressed with the toilet - very clean, funky basin. I did mention in the beginning that we sat near the kitchen, we could see the food was being prepared by the staff, but the noises were minimal - no pots and pans banging noises. If I was really picky, the only thing I would pick on is that the waitperson spoke too softly most of the time which I could hardly hear. All in all, it was an enjoyable evening.
October 10, 2007
- Food
- Service
- Ambience
- Overall
Recently we received in the mail a flyer about a n...
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Recently we received in the mail a flyer about a new eatery, Restaurant Amusé, opening up in East Perth. As the credentials of the owners were impressive we and our restaurant going neighbours decided to give it a go.
When we arrived we weren’t sure it was open as, from the outside, the place appeared to be in darkness. However this was only because little electricity was being used and candles were providing what light there was. I guess this added to the atmosphere but to someone like myself who is visually challenged it was a bit of a struggle until I got used to it.
We really had no idea what food style Amusé specialised in, but the indications were French oriented. Our first surprise, which had not been mentioned on the flyer, was that it had a set priced menu ($75) for your choice of starter, main and dessert. This, in my book anyway, is a pricey meal so expectations were high. For ‘starters’ three of us ordered Crab Lasagne with Parsnip Cream and Lemon Thyme Emulsion and my wife decided to have the Chestnut Polenta with Chilli Croutons, Rocket and Pecorino. When our orders arrived we received our second surprise.
The four starters were all on plates the size of the plate in your microwave and this was magnified by the size of the starter which can best be described as ‘small’. What there was was very tasty indeed and nobody could possibly complain about the quality of food being served. Had we been aware of the style of the meals to be served we may have been better prepared for the size of the meals, but at the time we were quite taken aback.
For mains we all had something different. I had the Poached Bream with Bouillabaisse, Saffron Potatoes and Leeks, while the wife had the Beef Bavette with Pomme Boulangere and Green Beans. Again the meals were ‘small’, on another huge plate which only made them look smaller, although my wife was pleased as she had the largest meal of the four, which was about normal entrée size. Bream is not my favourite fish at the best of times and it seemed to lack sweetness, but my wife was pleased with her beef which she said was very tasty.
Our friends had Magret Duck Breast with Jerusalem Artichoke, Caramalised Witiof and Orange and Amelia Park Lamb Rump with Gnocchi and Broad Beans. They both described their meals as very good but like us, were still trying to come to grips with their size, or lack of it.
Dessert was a choice of Chocolate Marquise with Berry Compote and Mint Ice or Nougatine Chiboust with Candied Clementines and Ginger Ice Cream or Rhubarb Crumble with Apple Sorbet. They were all very good and of reasonable size.
Apart from the food and we might be being a bit pedantic here, but the service was slightly ‘in your’ face if you know what I mean. All of us would complain if the service was lacking, but none of us were happy with our water glasses being topped up every time we took a sip, it became painful as the evening wore on. Picky I know, but it was annoying.
Whether you enjoy Restaurant Amusé will depend on what you look for when you go out for a meal. Personally I look for value for money, but if you prefer quality rather than quantity then this may be the place for you. Had we been more aware of what Amuse’ is all about then we may have enjoyed our experience much more. For $75 per head, which did not include cheese ($7.50 per portion) or coffee ($5.50) each) I would expect to come away feeling somewhat full but in all honesty I can’t say that anyone of us was feeling this way, from the food anyway. I always judge a restaurant by asking myself if I would go back again, on this occasion I’d have to say the answer would be, “I don’t think so”.
However, they did have some good points. Whilst the night we went there they weren’t licensed they will be from September onwards, but Tuesday nights will be “Cellar Night” when you can ‘bring your own’ and I think this is a great idea. Also, in between the three main courses we were served tasting portions of various other things which was appreciated and quite interesting.
October 3, 2007
- Food
- Service
- Ambience
- Overall
It is a time of generational change. The babyboome...
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It is a time of generational change. The babyboomers are moving towards retirement and Gen X and the cheeky Gen Y’ers are taking over. Watch this name: Hadleigh Troy. If Mr Troy remains in Perth, he will be the next Alain Fabreques or Neil Jackson. He has worked with both and learned. Not only has he learned from these Perth masters, but also from some big names in London and Melbourne, including Gordon Ramsey and Philippe Mouchel. It shows.
It is important to say right up front that Restaurant Amuse is already amongst the better Perth restaurants and certainly the best new restaurant at which I have had the pleasure of dining this year. If you like the Loose Box, Jackson’s and Star Anise then there is a new kid on the block!
We arrived to a warm welcome at this rather modest and out of the way East Perth shop front and were escorted to our table in the corner of what is a large room. Chocolate in hue and very subtly lit (some, including me, might say too subtly so) the room is spacious, if a little box-like. (It could do with, say, a large flower arrangement centred just beyond the entrance to break up the room.)
Our table setting was immaculate, the tables are well spaced and of a size that allows relaxed dining. Menus were presented and our wine removed for opening. The red was immediately recognised as needing decanting and the white as of a sufficient age that only light chilling was necessary. A choice of house-produced bread and an offer of bottled or tap water followed immediately. A good start.
Reading the menu however proved challenging. We were issued with penlights to assist. The menu is well designed. The chef wishes to present a complete dining experience and so the menu is a fixed, five course meal at a single price of $75 per head. Within the major categories of entrée, main and dessert there is a choice between three or four selections. Having negotiated the reading of the menu, I ordered pork cheek and cuttlefish with a mangosteen and jalapeno salad for the entrée and lamb with braised broad beans for the main. My partner chose the scampi with pistachio sabayon and a citrus dressing to begin, followed by roasted duck breast.
Several large parties arrived and were swiftly seated to minimise the inevitable interruption to the rest of the room. The quality of training in the service was apparent, even if the young staff were obviously inexperienced and rather nervous.
The first of the five courses arrived, on this evening it was a warm pumpkin foam injected with small dollops of goats curd and served in shot glasses. This was light, delicious and intriguing, a clever, modern adaption of an old standard.
Once we had finished the foams and our wine glasses topped up, our first choices arrived promptly. My pork cheek was a very small morsel, this must have been a very tiny porker - served alongside the cuttlefish and salad. The pork cheek was suitably gelatinous but too small a serve to allow sufficient balance with its accompaniments. The salad dominated whereas, the cheek should have; the point being that the salad was there presumably to cut through the richness of the cheek. As well, the chilli also was rather too prominent for my liking as the rest of the dish with cheek and cuttlefish had enough contrast not to need another flavour.
My partner’s scampi was served with some spun coconut surrounding the shelled crustacean. To the side was the pistachio sabayon. The dish looked pretty through the dim light. However, it was let down by a fraction too little cooking of the scampi. It was still cool and opaque at its thickest part. The pistachio sabayon was also a little too sweet to my partner's taste, and I concurred. So, for both dishes, there were some insecure aspects to technique on display.
Our glassware was changed for the red wine, continuing the attentive service, and things improved dramatically with the arrival of the mains. It is spring and my lamb dish was the perfect reflection of the season. First, the superbly sweet spring lamb was cooked to the right side of pink. Lamb is not beef and needs just a fraction more cooking. The sliced portions of rump were served on the braising sauce for the tender broad beans. Based on lamb stock, it was lightly infused with tomato sugo and perfect for the beans and the lamb. Completing the dish were a few light cushions of potato gnocchi. Here was seasonal produce prepared simply but with technical mastery.
My partner’s duck was equally satisfying. Perfectly roasted, the breast portions were served on a crisp disc of bread sautéed in quatre spice infused duck fat and accompanied by tiny carrots and chard. The spices complemented the duck flawlessly and the earthy vegetables balanced the richness of the duck. Again, technical mastery was in evidence.
After a suitable time to enjoy our wine, a small palate cleansing fourth course arrived. It consisted of a small segment of blood orange on a campari granita and it served its purpose well.
After being offered an optional cheese course, we elected to proceed straight to dessert. If the mains were good, the desserts lifted the bar altogether. I chose the chocolate marquise with mint ice cream and my partner the honey chiboust with bee pollen ice cream. Both indicated that Mr Troy has passed under the hand of Alain Fabreques, the master of this element (among many!) of fine dining. The desserts were brilliantly balanced, emphasising their principle flavours of chocolate and honey respectively without being overly sweet. These were dishes demonstrating balance and restraint and were a fitting climax to what was a very high quality fine dining experience, one that can be had at a very modest cost.
Rich coffees and petit fours completed a superb meal.
Although there were some disappointing elements to the experience, the poor lighting and the lapses in the early course, make no mistake that this is a very fine restaurant that is going to be deservedly popular once it overcomes what are minor teething issues. At the moment, the restaurant is BYO and this makes it especially good value. When it gets its license, it wisely is going to keep the BYO tradition with a Tuesday ‘cellar night.’ Any critical comments should be taken in the light of what was a very, very positive and enjoyable evening that comprised cooking, presentation and service of a very imaginative and high standard. Restaurant Amuse will continue to amuse and delight.
Contact Information (08) 9325 4900
- Restaurant Amuse 64 Bronte St, East Perth 6004
- (08) 9325 4900
- Visit Website
- View Map
- European, French
- Fine Dining
- Licensed
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