Winter Warmers & WA Delights: Dive Into This CBD Restaurant’s Lavish New Menu

OK, it may not be winter just yet… But in spite of our love of summer, we’re relishing the arrival of cool nights and dew-covered mornings. It’s got us feeling all cosy and romantic!

While we’re digging our jumpers out of storage, we’re looking forward to diving into some decadently autumnal food – we’re talking oozy cheeses, pillowy gnocchi and succulent lamb.

To celebrate the arrival of cooler weather and changing seasons, Samuels on Mill have launched a brand new menu, ready for romantic dinners or plush business lunches (depending on who you’re trying to impress).

At the helm of this new menu is Head Chef Chad Miskiewicz, who is championing West Australian seasonal ingredients and approachable comfort in the heart of the CBD. 

Start things off with that aforementioned gooey, oozy, enticing cheese: baked camembert is deliciously displayed under a cloche of smoke, with a drizzle of honey and sprig of thyme. Continue the decadent vibes with duck liver parfait, served alongside a sweet dried fig and raisin compote – best enjoyed schmeared atop a slice of ciabatta. 

Classically comforting, gnocchi is topped with crispy kale, walnut, sage and an indulgent burnt butter sauce, or go all-out with some succulent Dardanup lamb: a perfectly autumnal plate with butternut squash, black cabbage and tangy goat’s cheese.

If you’ve managed to save enough room, you can’t go past the house-made doughnuts to finish things off – paired with a zesty lemon curd and cloud-like, torched meringue. 

Of course, fine dining like this deserves equally fine wining! The impressive wine wall is stacked with a curated selection of local and international producers, with a particular love shown to WA drops. Discover a new favourite with the help of the team – you can even grab a bottle to go and impress while you’re at home, too.

Feeling hungry? Click here to book yourself a table, or head to the Samuels on Mill website for a closer look at the brand new menu.

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This article is sponsored by Parmelia Hilton and endorsed by us. Please see our Editorial Policy for more info.