Welcome to Restaurant Amuse

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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!

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.

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.

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.