Samsons Paddock – Mosman Park

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My father-in-law, who is also a chef, has a rule – never dine at a brand new restaurant. He recommends giving any new restaurant a good couple of months to iron out the creases and really hit their stride. Despite this, Chef and I dine at newbie “Samsons Paddock” in Mosman Park when it was still finding its feet. It has been open a mere six weeks. We were there to review it for the Post newspaper – something that I absolutely relish.IMG_7370

We’re warmly greeted and given a choice of places to sit, the dining room, outside or in the bar. We choose the long wooden communal table in the bar area. The exposed brick walls and the hanging industrial light fittings look great and there is a real warmth about the space. That warmth is also extended to the outdoor courtyard, where there are red-brick fireplaces and lots of seating scattered with funky, bright cushions. There is blues-y music in the background, which gives the bar a southern American vibe. The interior has that rustic look that so many places do now – but since Sampson’s Paddock is steeped in history – it really works. IMG_7366

In the early 1840s, Lionel Samson purchased the land where the bar now stands for a princely sum of 10 pounds. He farmed the land, the locals nicknamed it “Samson’s Paddock”. It was perfectly positioned on the Fremantle to Perth route – so the entrepreneurial Samson turned Samson’s Paddock into a popular watering hole for both horseman and horse.

IMG_7367The menu is like a novel! It comes in the form of a book. Chapter one is an interesting history of the building. In chapter two, you’ll find the menu, which is designed to share. Chapter three is an extensive and still evolving drinks menu. Sampson’s has a good selection of mainly local wine, including some premium wines available by the glass. There is also an excellent collection of whiskies.IMG_7403

We choose chicken & almond albondigas ($17) from the small plates menu. The chicken meatballs are extremely fragrant. They are sitting in a little dish of Catalan sorfito – a deliciously rich Spanish tomato and onion sauce. Though tasty, I am put-off by finding tiny pieces of cartilage in each ball. It’s a shame, as otherwise it’s great dish – but that stops us from finishing it off.IMG_7382

The char grilled porterhouse tasting board ($59), is fit for any carnivore, with a whopping four different types of steak. The tasting notes advise you to eat the steaks in a particular order – veal, then the grain fed steak, the grass fed and finally the wagu beef. We taste each piece au natural, then add some zesty gremolata to the next piece to see the difference in taste. The veal is tender. There’s a noticeable difference between the grain and grass fed cuts, the grass fed being much stronger in flavour. Of course the wagu is top notch – with a wonderful buttery flavour. On the side are roast veg and hand cut chips. We relish every morsel.IMG_7381

I wouldn’t go so far as to say that the stuffed calamari ($25) is chewy, but the calamari tubes are not as tender as I would have hoped. The spinach stuffing is spot on, as is the mouth-watering combination of creamy blue cheese sauce with mushroom grits.IMG_7377

The saffron panna cotta ($15) is wibbly-wobbly perfection. A big dollop of scrumptious hazelnut ganache sits on top, finished with raspberry jelly. A delectable dessert!IMG_7393

Chef thinks he has died and gone to chocolate heaven as he devours the Mississippi mud pie ($15). A slice of incredibly dense pie is garnished with strawberries and a creamy anglaise, which has a subtle flavour of rosemary.IMG_7389

Though the food isn’t finely tuned yet – the excellent venue makes up for its shortcomings. IMG_7402

Whether you visit Samsons Paddock for share food and drinks or pre-drinks before heading somewhere else for dinner – it is well worth a visit. The restaurant and bar is a welcome addition to the leafy Glyde Street – which is fast becoming a western suburbs foodie destination – also home of the excellent Suburban Table and FUKU Okamese restaurants.IMG_7405

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