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City Messenger - Adelaide - review 4 March 2010
It’s true what they say. The dining experience really does begin when you ring to make a booking.
I called Cos Restaurant to book diner and, after a chaotic day, was a bit befuddled about timeframes.
“Can we have a table at 7pm? No, make it that 6:45pm, or maybe it will be earlier, um, or maybe even earlier,” I clumsily stammered.
The friendly, patient guy on the other end o the phone said “It’s okay, no worries, we’ll know you’re coming sometime between 6:30pm and 7:00pm. See you then!”
So we already felt positive when we arrived at Cos in Leigh St. which is owned by chef Peter Burrows.
The handsome building has windows opening to the street, dark wooden floorboards and fresh white walls while candles and lamps add further ambience. It also has a lovely, private courtyard and upstairs function room.
The menu of chic bistro foods displays both a classic approach and contemporary ideas.
read the full article
Qantas magazine - The Australian Way - review February 09
The fact that Cos is named after a lettuce makes it more or less obligatory that its caesar salad should be exemplary, and it is. But Cos provides a great deal more than that, as one of Adelaide's safest refuges for anyone in need of a fine steak.
The simplicity of a properly aged and accurately cooked steak - choose from a 250g grain-fed yearling eye fillet to a 500g rib-eye steak on the bone - with frites and that cos lettuce salad, makes it seriously appealing to business lunchers not looking to be too gastronomically challenged. Steaks are served with a choice of sauces and butters, and a range of potato dishes. Add an excellent wine list focused on hard-to-find boutique labels and things are pretty well complete. For seafood lovers, owner-chef Peter Burrows provides some excellent oyster dishes, entrees such as chilli salt-fried whitebait, and main courses that include king prawns wrapped in prosciutto, rock lobster with thermidor butter or perhaps some freshly caught King George whiting.
With high ceilings and polished floors, Cos has a very pleasant restaurant space plus a shaded courtyard for outdoor dining.
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www.galaxyguides.com - review posted 18 December 08
Maintaining enthusiasm, as owner and chef can be difficult and all too often we return two years later to find an almost identical menu, which to us shows a complete lack of dedication to their craft and customers. It is a rare treat to go back two years later to find improved food, nothing lingering on the menu from two years ago and the use of quality seasonal produce clearly evident, not just in the specials, but the main menu as well. At Cos for a purpose, to take an image of their Corned beef and sauerkraut sandwich, a daring match for the brilliant Paracombe Rueben, the menu looked so encouraging we decided to stay for dinner and were glad we did.
read more - http://www.galaxyguides.com/australia/sa/$80/cos.php
Samela Harris - The Advertiser 27 October 04
It has always looked so handsome with its broad, summery window
opening on to Leigh St, the lovely old ceiling fans, the classic
plaster mouldings on the ceiling, the pristine tables laid
with sparkling glasses, the glossy wood.
And then there is the serene outdoor setting, all leafy and
sheltered at the side, paved brick, bluestone walls, large
pot plants and an interesting stream of bourgeois women using
the private entrance to the Lyceum Club.
Eighteen Leigh St has had many incarnations but now as Cos
Bar & Restaurant, it seems comfortably set to enjoy the
revival of lovely Leigh St.
Suitably for its name, it has caesar salads as one of the
house specials.
Oysters is another. Not a bad way to indulge on a summer's
day.
Cos's caesars are different.
They come on a flat plate and, at first, they look a bit
thin-on, since the lettuce is not a mountain.
This turns out to be the secret. One does not have to fight
it, as one does for many caesars. And, the lettuce is top
quality, crisp and cut to the right size. On top is a perfectly
poached egg.
Then there are fresh bread croutons, just lovely. And lashings
of bacon, optional anchovy, enough but not too much fresh,
shaved parmesan and a rich, beautifully balanced dressing
with a hint of garlic. Again, the dressing is restrained,
so one feels at the end of the meal that one has no cause
for guilt.
The classic caesar is $14.90 and the prosciutto or chicken
are $16.90.
The Advertiser, 4 February 04 by Tony Baker
Food & Wine,'unassumingly chic...The menu at first
sight seems almost whimsical, concentrating on steaks and
yes, caeser salads...The winelist is similarly offbeat and
interesting...it all worked well'
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