Restaurant Amuse
Editorial
Run by husband and wife team Carolynne and Hadleigh Troy, Restaurant Amuse has barely been open for one year and it is already creating waves in the Perth restaurant scene. With a resume mirroring the likes of a celebrity chef, Hadleigh can certainly boast a long list of culinary accomplishments, having worked at highly respected venues like The Loose Box, Jackson's and Langton's in Melbourne. Not only has he served at some of this country's best restaurants and a few Michelin starred spots in London, he's also cooked with legendary chefs like Philippe Mouchel and Bjorn Van der Horst. With this in mind, I thought it time to put these high expectations to the test.
Warm chocolate undertones and mood lighting creates an atmosphere that's cosy and inviting with plenty of class. A recent addition to the restaurant means guests can now enjoy a pre-dinner drink in the lounge or have a little more intimacy in the private dining area. Now the scene is set for a wonderfully indulgent menu. Diners not interested in the degustation can opt for the set three-course meal with a selection of dishes such as venison biltong or cured hiramasa kingfish for an entree. The main course selection is just as enticing with pork belly, Black Angus beef sirloin or roasted duck breast (to name a few) followed by a mouth-watering range of desserts. But being a sucker for a good degustation, I had to give it a try. Nine dishes of heaven are enough to make me squeal with delight when the likes of Western Australian marron, venison carpaccio, sauteed scallops, beef sirloin, potato gnocchi and foie gras butter are placed in front of me. But don't just take my word for it - this is one degustation you'll want to experience yourself.
Karen Bilsby, June 2008
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