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Artichoke Ice Cream
300 grams Milk
100 grams Cream
80 grams Egg Yolks
50 grams Sugar
200 grams Jerusalem artichokes
Rhubarb Chiboust
250 grams cooked rhubarb
2 leaves gelatine
70 millilitres Milk
45 millilitres Cream
2 tablespoons Sugar
3 Eggs
2 tablespoons glucose
2 tablespoons Water
80 grams Sugar
40 grams Water
10 grams Butter
60 grams oats
artichoke chips
  • Medium


  • Artichoke Ice Cream

  • Rhubarb Chiboust

  • Garnish



Artichoke Ice Cream

  1. Cook artichokes in milk and cream, blend until smooth then pass through a fine sieve.
  2. Whisk the eggs and sugar together, add artichoke puree.
  3. Place in a double boil and cook until 82°C or coating the back of the spoon.
  4. Allow to cool then churn in an ice cream machine to manufactures instructions.

Rhubarb Chiboust

  1. Whisk egg yolks and 2 tblspn sugar together, bring milk and cream to the boil.
  2. Add to egg mix and cook as with ice cream.
  3. Once cooked add gelatine and fold in rhubarb puree.
  4. Whisk egg whites in bowl, add sugar, glucose and water into a pot and bring to 121°C pour slowly of egg whites whilst continually mixing on high.
  5. Once both mixes have cooled fold together. Set in a tray in fridge then cut to desired size.

Caramelized Muesli

  1. Place sugar water and butter in to a pot and bring to 150°C , add oats then pour onto a tray to cool.
  2. Blend until fine.


  1. Artichoke chips and muesli

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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