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Establishment Detail: Restaurant Amuse
Address: 1 / 64 Bronte St, East Perth View Map
Phone: 9325 4900
Class: Restaurant
Style: Modern Australian
Hits: 4062


About [Restaurant Amuse]
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Menu [No]

Reviews [6]
02-03-2009 : Kraken : For the upcoming occasion of my thirtieth birthday, I had thought to invite sixteen guests for a degustation dinner at Amuse. I left an email message from the Amuse website, requesting a booking, a...[more]
30-09-2008 : chimera : Celebrating a special occasion, we decided what better way to celebrate than a return visit to Restaurant Amuse.. 9 course degustation menu with a few bottles of fine wine.. Arriving there, we firs...[more]
04-05-2008 : Tony : Restaurant amuse is on par with the best restaurants in Perth. The service was professional and the food was nothing short of superb. It is in a very unassuming location with absolutely no aspect over...[more]
01-04-2008 : chimera : After much consideration, I decided to get a few friends together for a nice dinner at Restaurant Amuse for my recent birthday.. One thing I found interesting when I was making reservations is that I ...[more]
06-03-2008 : rennie : I can't stop coming back to this delightful restaurant! the food and the service are amazing and it is the only place in Perth for a romantic and intimate experience... you won't be disappointed and ...[more]
19-12-2007 : mushie : I was told that the chef had apparently worked with Gordon Ramsay and received a michelin star so my expectations of the food were very high. Restaurant Amuse met all my expectations. Went with my ...[more]
Comments [28]
07-12-2009 : Tony : Went back on Friday - everything was brilliant. Still the best in Perth for what it does. :: [original context]
18-10-2009 : Tony : foie gras is fairly unique, and I don't think it is going away any time soon. You shouldn't have a go at restaurant amuse, you should have at go a people like me who eat there and like it. The restaurant is just giving people what they want. You can also get ethical foie gras but apparently it isn't as good. :: [original context]
18-10-2009 : cross : All this talk of foie gras is making me hungry. :: [original context]
18-10-2009 : chimera : Me too, god it's been a while since I last had foie gras. :: [original context]
15-10-2009 : mutely : restaurant amuse serves foie gras it is made from the tortue and force feeding of ducks and geese. this is an extreme form of animal cruelty so that people can eat fatty liver that is what foie gras is. how can an establishment think or portray themselves as respectable when they can serve food that treats animals so inhumanely all to make a dollar. people that say some foie gras is produced humanely have got it wrong, any demand for foie gras will continue in the senseless tortue and violent deaths of these birds, google it and see for yourself. this restaurant has no class and to the person booking their thirtieth arent you glad you didnt go there? no wonder they were rude to you they serve foie gras? that leads to one of the worlds cruelest forms of animal cruelty. and we all know what they say about people that are cruel to animals!!!!! :: [original context]
15-10-2009 : loki : yes! And lets all start boycotting chicken, beef & pork too (including egg, milk, cheese, bacon, sausages), so these poor animals don't have to be raised for the sole purpose of feeding us, the most destructive species on this earth. Duh. :: [original context]
15-04-2009 : pixie9 : i am more questioning the linguistic talents of this thirteen year olds review.the grammer reads more than an educated adult.,.......i may be wrong or just a dummy but i dont think a child wrote this.its just too well written. :: [original context]
15-04-2009 : pixie9 : oops my error i am a dummy!i now see it saids thirtieth not thirteenth..my bad. i apologise. :: [original context]
15-04-2009 : cross : Im sure Kraken will forgive you! At least there is some form of conversation going on.. I hate these occasional dry patches. :: [original context]
18-03-2009 : bdc : While I agree that if things occurred as described its disappointing for one of the leading establishments in town... BUT... I'm not sure that it is strictly a review of the restaurant - more a review of the booking process/customer service. You can maybe rank the service on that basis but how do you rank the food and the atmosphere? :: [original context]
18-03-2009 : Tony : There have been a few 'reviews' like this. I guess they would be more suited to the discussion forum. But not everyone can navigate this site like the regulars, and I don't want to discourage people from contributing. :: [original context]
05-03-2009 : Tony : I agree that asking for a discount may be insulting as chimera explained that larger tables are harder to serve. But the fact still remains that she wouldn't take the booking and apparently was quite rude about it. Plenty of times in all our jobs we want to tell the customer to go F themselves, but you just can't do that. :: [original context]
05-03-2009 : chimera : I guess so.. Seemed as if she took the insult quite seriously.. :: [original context]
03-03-2009 : absolutlea : Well as we have seen before many restaurant owners do seem to 'lurk' or find out by other means of bad/not positive reviews on these sites, lets see if they feel like replying I am not doubting the posters comments but I would be interested in the restaurant owners side of the story..... (oh and in case anyone is wondering I dont own/work in a restaurant I work for the govt) :: [original context]
03-03-2009 : chimera : I brought this up with one of my friends, who happens to be a chef.. He gave me his thoughts, which I found to be surprisingly logical.. He said that he actually wasn't shocked by this.. First of all, Amuse isn't a significantly big restaurant with a kitchen staff equal to that of El Bulli.. Degustation for a table of ten, especially one of this size - nine courses - requires enough speed, precision, and lack of mistakes.. Not to mention the delay that results in the other dinner parties at the restaurant.. The kitchen will be under an enormous amount of strain serving a dego to a party of 17, no doubt.. Often I also realise that as a customer, we sometimes tend to use rude or condescending tones when conversing with waitstaff, as we do hope that the customer is, well, almost always right.. Imagine being at another table, arriving after this huge party.. While an efficient kitchen should not be delayed much, it would still cause some.. I guess this too has to be taken into consideration, lest the restaurant gets a bad reputation for long waits on this particular night.. I think Kraken might have only considered this from his point of view, in that they might be doing the restaurant a favour, giving them the business of 17 people all at once; thus not realising that such a huge party is actually a least favourable choice for any kitchen, compared to say, multiple parties consisting of smaller numbers... And it is probably in this sense that the staff at Amuse conveyed their opinion that asking for a discount would be insulting.. While the described situation really does sound rude, we also know how things can be easily taken out of their original context, and exaggerated.. My two cents, if I know the restaurant serves fantastic food, quality ingredients that are cooked very well - especially one of fine dining status, I wouldn't even think of asking for a discount.. :: [original context]
02-03-2009 : Tony : This is really quite bad. Maybe too much of Gordon Ramsay has rubbed off on this place... :: [original context]
02-03-2009 : chimera : The nature of the conversation as you described sounds very blatant and rude.. Our personal experiences with Carolynne were all very pleasant, actually very pleasant, which is why it surprises me that she would say something like that.. Then again, if it had gone down as described, that says a lot on the establishments self perspective.. :: [original context]
01-10-2008 : Libby : Yum, yum, yum... I just want to go back again after reading your review. I'm salivating! :) :: [original context]
01-10-2008 : chimera : I'll tell you what guys we went back there expecting an improvement that's for sure, but lo and behold we were just blown away dish after dish.. :: [original context]
30-09-2008 : Tony : Wow, that sounds amazing; the bar has been raised for fine dining in Perth. :: [original context]
02-04-2008 : Tony : Very interesting, the food sounds different, seems to be well worth a try. :: [original context]
01-04-2008 : chimera : Hey Tony, I just put the review in.. Anyway, I think that its definitely worth a try.. I haven't had a meal like that in a while, it was one that was really exciting.. :: [original context]
01-04-2008 : Tony : Chimera, you'll have to finish what you were saying! I have been thinking about visiting this place and intriguing doesn't sound ideal! :: [original context]
27-03-2008 : chimera : I just had my birthday dinner here tonight.. And I must say from the reviews of this place I am a little disappointed.. There are however, many points of discussion regarding Restaurant Amuse.. It was definitely an intriguing dining experience.. As I have consumed a considerable amount of wine towards the end of the night, I will now go to bed.. I'll post the full review in the next few days.. =) :: [original context]
06-03-2008 : rennie : Amazing is the only way to describe how I can keep going back to this place and get delighted every time! The meals are beautiful, how any one could be disappointed just seems unbelievable. It would defy logic and reality to dine at a restaurant like Amuse and comment.... on the toilet? Obviously a connoisseur! In all seriousness I have sent many friends and colleagues there and have only been delighted that they two have experienced a great addition to the Perth food scene. Don’t miss out! :: [original context]
05-03-2008 : Leachy : I have been back to Restaurant Amuse about 5 times now and each time the food has been more amazing (if that is even possible!!!). The service is amazing, they made me feel like a VIP every time. I am looking forward to my next visit as I hear the Dego menu with matched wines is to die for. :: [original context]
25-02-2008 : Terry : Having been a regular customer at Restaurant Amuse since it opened in August I am dismayed that anybody could find it disappointing. Every friend that I have introduced to the restaurant has been raving about it. The menu is constantly changing, evolving and breaking new ground - as Perth diners I think we should consider oursevles lucky to have such talent in town. The owner explained to me on my last visit that they were encouraged by many diners to insert their biog into the menu and I think it's an inspiring read... :: [original context]
20-02-2008 : toulgrand : My experience of Amuse was disapointing in many ways. Extremely small serves.The menu is not balanced from a nutritional point of views, virtually no vegetables. Too much deep fried food.The solitary amuse bouche was ill conceived for the start of a menu, I felt like I just had dessert.More description of menu items would be preferable to the creative recital of credentials.Like having worked with someone, who has worked with someone else, who has worked with a reknown chef is a bit over the top. But the toilets were very clean. :: [original context]