The food and service were excellent & the four of us were really happy with everything served on the table, starting from the bouche (the fennel with smoked cream), to the king fish & crab, marron, the rabbit, all the way through the desserts were all perfect. Definitely deserve to be the best restaurant in Perth. Will be coming back for dinner soon!   (Nicole - June, 2009)

Took my parents, wife and 6 y.o. child here last night for my mothers 70th birthday and could not have been happier with the choice.

The menu is degustation only- a total of 12 courses including a couple of palate cleansers and tea or coffee with petit fours- for $115

(Midweek only there is also a mini degustaion that was about 7 courses for $85)

My wife had the matched wines for an additional $65.

The amount of food served did not overwhelm my parents, but also did not leave me or my wife too hungry.

Each course was excellent.

Some of the flavors and ingredients were new to us, or were mixed and matched in unexpected ways, so each course was both satisfying and an interesting talking point.

One reason we picked Amuse was because it had an alternate vegetarian degustation.

If possible, make sure at least one person in your group orders this because it was easily as good as the meat version, and if you share you get to try twice as many dishes.

The presentation was exceptional, a lot of care had been put into each dish.

There was nothing intimidating in any of the courses ie.fiery chilli or weird animal parts, so it can be enjoyable to diners like my parents who are used to more conventional fare.

Even our daughter sampled every dish and enjoyed most of them.

It was my parents first degustation-type meal and they were blown away by how much they enjoyed it, it makes a nice change from the usual entree/main/dessert.

The service was warm, efficient and far from intrusive.

(I disagree with an earlier review that said the description of each plate grew grating towards the end of the evening.

It was good to know what was in each dish as not all ingredients were listed in the brief menu descriptions.

Also it was a chance to ask about some of the ingredients.)

Another indication of how Amuse completed a memorable night for us was in how the staff accommodated the presence of a young child.

The staff were wonderful to her, and the chef even arranged some specially designed courses just for her.

We are extremely grateful to them for the way in which they managed to ensure her grandparents got to share this special meal with her; their warmth and lack of condecension toward her meant that she acted as she was treated, remaining on her best behaviour over nearly 4 hours.

The total cost for the evening was $525 with only one person drinking wine.

Ordinarily I would say that would be an absurd amount of money to spend on any meal, but as I have never seen my parents and family enjoy a meal so much, that $525 was worth every cent and more.

Thanks to the chef and staff for a wonderful evening for our family.   (andrew - March, 2009)

Exceptional service for Perth, great wine list, excellent food - their food and wine knowledge was very good and the attention to detail stunning. Will tell anyone travelling to or living in Perth that this place, whilst not cheap, is well worth the money in comparison to any other place we have dined here. Will definately return.   (See my reviews (13) - March, 2009)

Friday 3rd October 2008,

My wife and I decided to try Amuse after reading several great reviews about it. We ate the 9 course degustation menu. Ambience was great, soft, refined and stylish. Excellent wine list to go with the food although it was $$$. The service was great, as good as any in Perth or Melbourne at the moment although the waiter's description of the food before each course began to grate on me by the end of the meal. The first plate was Scallops, sea urchin and caviar, which for me was the highlight of the 9 course experiance. As a chef myself of nearly 20yrs it was one of the most enjoyable ive ever eaten, very special indeed and made it worth the visit. The second plate worth a mention was Quail, mushroom and chestnut another great dish i really enjoyed, only i couldn't taste or see chestnut, a minor detail as it didn't seem to need it anyway. The following dishes were interesting but seemed bogged down, heavy and rich. The palate cleaning shaved ice with vodka kiwi and celery was a sensation, great combo before the Wagyu and Pork belly. I was really looking forward to these dishes unfortunatly was let down, both meat dishes were seriously void of flavour, the beef was very very mild in flavour, and the porkbelly normaly an exquiste taste it was said to be slow cooked for 18 hours! and it was very tender but too small and was like a knob of butter on a huge plate but hardly even tasted like pork very subtle. The dish was over complex for me. The wagyu tri - tip (or sirloin) pickled beetroot, gnocchi and horseradish, again a flavour was missing there was no sign of the horseradish. I feel this is a problem if you have a copy of the menu in front of you, to follow you expect it to taste of whats on the menu. Lucky the sweets saved the day, tonka bean ice cream what a tease! Chocolate pave and hand made choc petit fors were all fantastic. Thanks for a great night, i would definatly recomend for a special occasion or celebration of food.   (Lex and Joolz - October, 2008)

My husband and I found ourselves at the door of this quaint restaurant, tucked away in beautiful East Perth; with nothing but high expectations. We opened the door and were greeted instantly by a friendly, confident and absolutely delightful waiter who showed us to our table. This was the first tick in the box for us, service second to none in Perth. The table was spacious and luxurious in a cozy candle-lit corner, which set the mood for a romantic evening to come. There were two large tables of what looked like six or more people and a handful of couples dotted around. We did not feel uncomfortable or exposed, it was perfect. Our Amuse-Bouche' arrived not long after our pre-dinner drinks which was a tomato consume. The flavours were so refined, they danced on my tongue so delicately. For the second course I ordered the Suzuki Seabass. It came two ways, crispy and raw. The fish was of the highest quality and you could taste the freshness. It went perfectly with the bread, basil and tomato salad that came with it. I was thoroughly enjoying myself at this stage, only after two courses! I had the pork belly, German noodle and pumpkin for my main. This was extraordinary. Pork belly seems to be coming into Vogue for the higher restaurants; and prices in supermarkets seem to be reflecting this. I think doubling in price since last time I bought it. I asked where the Pork Belly was from, and the waiter knew instantly, apparently free range from Avon Valley. I couldn't decide what I liked more, the fact that the waiter had great product knowledge, or that the pork was free range. (Both!) We didn't go for the cheese course as we were quite full by this stage, and wanted to enjoy our deserts. We had some sort of foamy coconut with blood orange ice for the pre-desert. The texture, more so than the flavours was totally unexpected and I had never experienced this foam-food technique before. We both loved it! For the desert I had the mango chiboust (which I was told consisted of Italian Meringue and Pastry cream and pureed mangoes) It was soft and melted in the mouth. It was so wonderful with the macadamia ice cream and candied paw-paw or mango (I forgot because I was enjoying the desert so much!). We enjoyed our coffees which were made to perfection and our Petit Four. The handmade chocolate was my favourite, the almond financier was more to my husband's liking. Having dined all over Perth, Restaurant Amuse stands out as one extraordinary restaurant. Everyone raves about Jacksons, but Amuse is far more special. My husband and I would pay far more for what we had, $75 a head is very cheap for the quality of the ingredients and service that we received. We have already booked our next evening there, a table of six to show our friends just how wonderful it is.   (MandyM - March, 2008)

Entrees could have been a little more generous. All in all an enjoyable dining experience. We will definitely return in the future.   (Gary - See my reviews (5) - March, 2008)

I went to Amuse and can I just say WOW! sooo yummy and the service was great.. I have recommended the place to a number of people and have heard nothing but good things back. I think the fact that you can never get a table and have to book in advance speaks volumes! Don't beleive the industry bashers and try it for yourself.. you won't be disappointed. Tell them Ren sent you! :)   (tasty treats! - March, 2008)

Went there last night for my birthday and felt compelled to review this fantastic restaurant. Everything was fantastic, the food, the service and the beautiful setting. Thanks for making my birthday one to remember!   (Jessica - March, 2008)

Incredible value for money if you are seeking a fine dining experience in Perth. The service was impeccable and the food out of this world - its definately for people who want to look outside the square that is dining in Perth.   (Andrew - March, 2008)

We were welcomed by a predominant deep frying oil smell at Amuse. The service started well enough, to eventually deteriorate to a total confusion when the food eventually arrived, after guests were presented with the wrong meal. The food went back to the kitchen and even then they still did not get it right and we had to sort ourselves out. Most of the hot meals arrived on cold plates. The management of Amuse ought to know that an amuse-bouche is not a course, but merely a small mouth teaser. On the night we were there, a grapefruit mousse/sabayon was offered. it was far too sweet to serve its purpose. The size of the serves was rediculously small. there would not have beem more than 30 grams of fish for the main course. A virtual absence of vegetables did nothing to contribute to a balanced meal ,from the point of view of nutrition. For example the fillet steak was serve vith one very thin slice of broccolinni stalk. Equally a pre-dessert is not a course either. It was disapointing because the quality of the ingredients used was very good. It was very much a case of someone trying to hard in the kitchen and missing the mark. As some of the better chefs would say the most difficult thing to do when cooking, is to keekp things simple. In this instance there were far too many flavours , often conflicting, in most dishes. At $75, for what is in fact a 3 course meal it did not represents good value for money.   (Amuse - February, 2008)