Monday, June 28, 2010

Restaurant Amuse


This is my way overdue procrastinated post on Restaurant Amuse, went there for Degustation dinner this time last year on my birthday. The content might be dated, but within this year, Restaurant Amuse has been doing a pretty good job, heck they have done a better job now and the standard is no doubt one of the best in town.  I recently found the menu for my dinner that night and also the notes that i've written down while eating (there were so many courses, it helps to remember what we've eaten).

As we all know, Restaurant Amuse is one of WA best restaurant that offers great gastronomical experience, impeccable and professional service from the staff and a place for romantic dinner.


We went for the full degustation with matching wine, it was only $115pp (food only) a year ago, but this year they have only increase the price by $5, so not much of a difference. We also uses the entertainment book discount card, it made the dinner more worthwhile.

We were seated at one dark corner, so it's quite tricky taking photo of the beautifully presented food with a normal digital camera, so please bare with the dark and grainy pictures that you're going to see.

We were offered light and fluffy house bread together with French butter to start with, and in the next 3 - 4 hours, we were treated with an ultimate dining experience.

Amuse Bouche - Pumpkin soup with sage beurre noisette, goats cheese and pickled mushroom.

Rich pumpkin soup but light in texture were enhanced with rich flavours like goats cheese and sage burnt butter but was lighten up with pickled mushroom, interesting.

Crab, Sze-Chuan cured Kingfish and Horseradish Avocado with Grapefruit, Salmon Roe

Light and refreshing flavour from seasonal grapefruits and avocado but a hint of heat from the sze-chuan cured kingfish and horseradish, fresh seafood cooked to perfection that offers different kind of texture to the dish.

Chestnut soup, Balsamic Ice-cream, Croutons and Shaved Truffle

Best dish of the night I would say, different depth of flavours seeming through from the earthiness of truffle and chestnut, paired up with an acidity element from Balsamic ice-cream. Being the favourite dish of mine of the night, simply because Chef Hadleigh Troy plays with not only the texture but also the temperature of the food. and of course flavours! Warm earthy soup paired up with icey cold balsamic ice-cream, my palate just went out of the world.

Marron, Caramelised Witlof and Vanilla Beurre Noisette

A rather forgettable course though!~

Rabbit, Foie Gras, Parmesan broth, Linguine & Mascarpone

Rabbit and foie gras was wrapped in silverbeet, light parmesan broth married with gooey but al dente Mascarpone linguine.

Salmon, Scallop and Fennel with Jamon, Citrus Puree, Almond Powder and Bordelaise Sauce

Crispy skin salmon, melt-in-your-mouth scallop and medium-rare salmon, i can eat this all day.

Beef and Bone Marrow with Fondant Potato, Medley of Mushroom and Artichoke puree

Choice of our main, the sauce was great and it was my first time eating bone marrow, interesting texture just like chewing on candy but more like a gelatinous kind of texture.

Pork and Pineapple puree, Black Pudding, Grilled Squid and Pork Jus

Palate Cleanser being served after our mains, it was a Lime & Apple Jelly with Celery (sorry forgot to take picture of it). A trolley cart full of cheeses from around the world pushed towards our table, we were asked if we would like some at extra cost, but we were so full by then and still waiting on the next 2 courses to finish.

Parsnip milk, Yoghurt Sorbet and Toasted Muesli

2nd favourite course of mine, the combination o f parsnip milk with yoghurt sorbet and toasted muesli was something new to me.

Chocolate, Beetroot and Honeycomb

On our last course, my friend secretly informed the staff that it was my birthday and a mini biscuit plaque with "Happy Birthday" was written on it, how sweet! Thank god, they didn't start singing Happy Birthday song in front of other diners.

Petit Four was a little average and disappointing as I've had a totally awesome unforgettable petit four at Vue de Monde, Melbourne.

Menu in Restaurant Amuse changes every month, best way to showcase Chef Hadleigh Troy's skill in using the best seasonal ingredient in WA. You'll be guaranteed that you wouldn't be sampling the same dishes, such a good way to keep things fresh and interesting.

If you are after Mod-Oz degustation flare, Restaurant Amuse is the place to go here in Western Australia.

Food Quality: 4 Amuse
Service: 4.5 Amuse
Ambience: 4 Amuse
Will I be back: Yes, when i save enough for the next round

Restaurant Amuse
64 Bronte Street
East Perth
08 9325 4900

Restaurant Amuse on Urbanspoon

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