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30 grams Sugar
50 grams almonds
40 grams Flour
40 grams cocoa
20 grams coffee
60 grams Butter
500 grams beetroot
150 millilitres beetroot juice
150 millilitres red currant juice
8 grams Corn Flour
Red Wine Vinegar Granita
100 millilitres beetroot juice
30 millilitres red wine vinegar
Olive Oil Powder
20 millilitres Olive Oil
20 grams malto
bull's blood
Persian fetta cheese
  • Medium


  • Beetroot

  • Sauce

  • Red Wine Vinegar Granita

  • Olive Oil Powder

  • Garnish



Coffee and Cocoa

  1. Melt butter and combine with ingredients above in a bowl and mix through.
  2. Spread evenly onto a baking tray and cook for 30 minutes at 160°C
  3. Allow to cool then crush with fork.


  1. Scoop with Parisienne scoop then steam gently in its own juice.
  2. Once cooked reserve juice for below


  1. Combine juices in a sauce pan and bring to the boil.
  2. Add corn flour and boil for a further minute
  3. Remove from heat and allow to cool

Red Wine Vinegar Granita

  1. Combine and freeze.
  2. Once required for plating scrape with a fork.

Olive Oil Powder

  1. Place oil in a bowl, add malto and stir to incorporate.

To Plate

  1. Spoon the coffee and cocoa into a bowl
  2. Add the beetroot balls and cover with sauce
  3. Top with crumbled Persian Fetta and grated granita
  4. Finish with olive oil powder and cresses

Hadleigh Troy

Behind an unassuming red brick façade, on a quiet East Perth street, lies Restaurant Amusé. Step inside and be transported into what has been described as a ‘parallel gourmet universe’ and embark on a tantalising journey of decadent degustation dining. Established in 2007 by Hadleigh and Carolynne Troy, Restaurant Amusé prides itself on refinement without pretension, absent are white tablecloths and reserved service, instead guests are guided through their menu by a skilled team of knowledgeable waiters and chefs. Innovative, impeccable and respectful use of produce are just some of the rave reviews that surround Hadleigh’s degustation menu which is both creative, humorous and as impressive as the chefs resume. Having worked at The Loose Box and Jackson’s Restaurant after his apprenticeship, he then moved to Melbourne to work at Langton’s Restaurant and at The Brasserie by Philippe Mouchel. This was followed by a move to London where he worked at The Greenhouse in Mayfair and La Noisette in Knightsbridge. This year the team cemented their spot on the Perth dining scene after being awarded Restaurant of Year and rating as WA’s number one restaurant by Australian Gourmet Traveller for a third year in a row. The awards since opening have been numerous and have included Chef of the Year by The Good Food Guide, a nomination for Maitre d' of the Year by Australian Gourmet Traveller as well as the couple being recognised as the 2011 National Young Achievers by Restaurant and Catering Australia. Restaurant Amusé delivers an experience best described as a unique exploration of contemporary dining that will challenge, surprise and delight. Awards Summary Awarded Two Stars and rated number one in WA – Australian Gourmet Traveller Restaurant Guide 2010, 2011 & 2012 Nominated Maitre d' of the Year 2012 – Australian Gourmet Traveller Best Fine Dining Restaurant and Restaurant of the Year – Restaurant and Catering Association 2009, 2010 & 2011 Awarded 2011 National Young Achievers - Restaurant and Catering Australia Awarded National Restaurant of the Year - 2010 National Restaurant & Catering Awards Awarded National Fine Dining Restaurant of the Year – 2010 National Restaurant & Catering Awards Awarded WA’s Best Restaurant – 2010 Australian Hotels Association Hotel Awards for Excellence Awarded Chef of the Year and 18/20 – The Good Food Guide 2011 Awarded Three Glass Rating – Wine List of the Year Awards – Gourmet Traveller Wine 2009, 2010 & 2011 Rated number one restaurant in WA and awarded Two Hats – The Gourmet Godfather Top 50 Restaurant Guide 2010 Awarded Best Chef - Restaurant & Catering Association 2009 Nominated Best New Talent in Australia – Australian Gourmet Traveller Restaurant Guide 2009 Awarded Best New Restaurant – Restaurant and Catering Association 2008

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