Southern success
Australia’s 2016 vintage could be one of the best in years, with excellent grape yields and high quality, according to various press reports. Southern wine regions such as Canberra, the Barossa Valley, Margaret River and Tasmania could harvest one of the best vintages in recent years. No vineyards were damaged by the bushfires that ravaged Tasmania in January.
dining. But actually, Amuz offers two sides to its cuisine: the classical French side and a more modern side, with contemporary dishes that explore novel tastes and sensations.
Amuz also provides a degustation menu with wine pairing for those who prefer to savour their flavours in smaller portions. It has an elegant interior with a bar corner, where people can sample cognacs and whiskies before or after dinner. Amuz also maintains a well-stocked wine cellar with a wide selection, most of them French, of course.
“My background is classical French, so I like to work with the classic cuisine, but making it a little lighter with different presentations. That said, I also love to create contemporary menus with new, exciting flavours,” says Gilles.
On this beautiful afternoon, our guests, Cindy Angelina and Kezia Toemion, chose to sample the Amuz special lunch menu, which starts with an amuse bouche of Fine Tomato Gazpacho with Code Fish Accra. Served in a cute cup, this chilled tomato soup is a refreshing way to start the lunch.
Next comes the Sautéed Escargots, served with a warm and soft poached egg, plus sautéed mushrooms, shallots and crispy beef bacon, all in a red wine sauce. The flavour combination blends in your mouth and is both light and tasty at the same time.
The third course comes next: Canadian Lobster Fricassee in Open Raviole served with fennel puree and light lobster broth, while the main course is Amuz’s signature Grilled Wagyu 9+ Beef Rib-eye, served with crispy potato galette, baby carrots and chimichurri sauce. The steak is tender and succulent and cut into bite-sized pieces making it easy to enjoy. It’s followed by the surprise “pre-dessert” Lemon Curd on Crispy Cashew Nut Croquant, a tangy combination of sweet and sour. A delectable
Valrhona dessert
A delectable Valrhona dessert of chocolate short bread, dulce crèmeux and mousse with chocolate crunch and mango.