Nick Sattler and Brett Nottle are self-proclaimed country boys at heart, and it shows in the rustic charm of their restaurant. With the help of John Smith, third partner and owner of the historic building, the concept for Samson’s Paddock was born.
Step inside, hang up your coat and pull up a chair at the long wooden table. Or, if you’ve had a long day, kick back by the fireplace with a glass of wine from the impressive international list. Fancy something a little stronger? There are more than 100 whiskies to choose from, all served with a luxurious chocolate truffle that’s made in-house.
Despite the relaxed atmosphere, there’s no home-style cooking on the menu. Check out the signature dish: a grass-fed Wagyu tasting board, available with whisky pairings for both the connoisseurs and the curious. All beef is supplied by Sattler and Nottle’s wholesale business, Auswest Meats. Other small plates from the ever-changing menu have included panko-crumbed whiting, grilled octopus and pork belly.