Samuels On Mill
Best Known For
Tiramisu, WA-sourced produce
About Samuels On Mill
Samuels On Mill stands out in the vibrant heart of Perth CBD, where the buzz of city life meets a welcoming culinary retreat. This modern Australian restaurant showcases a menu crafted from the finest WA-sourced produce, ensuring each dish bursts with local flavour. The inviting setting features contemporary decor that complements its lively atmosphere, making it a perfect spot for everything from business lunches to intimate dinners. Their signature dish, a decadent tiramisu, has become a must-try among locals and visitors alike. With its commitment to quality and a distinctive menu, Samuels On Mill offers an unforgettable dining experience that keeps customers returning for more.
Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 140 Chef: Albert Liusanto
Opening Hours
OPEN Monday - Thursday 6.30am - 9.30pm ; Friday 6.30am - 10.30pm ; Saturday 7am - 10.30 pm ; Sunday 7am - 9.30 pm
Groups & Functions
- Up to 120 Guests
- Birthday Party
- Dinner Party
We tried this out after having kept a little away fRom the big hotel scene for a while I can say the experience was pleasant but far from overwhelming....but we knew that was like to be the case. Started with the Cajun whitebait and the Tasmanian smoked salmon and they were pleasant if a little small. We followed these with South west beef rib eye steak and the Snapper fillet with a salsa verde(green sauce basically) These were cooked well but I must say nothing special at the prices we paid. The RibEye was around $52 and there was not much change from $50 for the fish either. For dessert we decided to share our coffees over a Warm Apple Strudel which was disappointing as it was a little too basic for our tastes. Anyway it was a pleasant night but e may be a while again before venturing to the big hotel scene too soon
We tried this out after having kept a loittle away fom the big hotel scene for a while I can say the experience was pleasant but far from overwhelming....but we knew that was like to be the case. Started with the Cajun whitebait and the Tasmanian smoked salmon