LOCATIONGlenelg, 15 minutes from Adelaide CBD
PROFILED BY DE GROOTSA place like the Cork and Cleaver does not need flowery words or waffling descriptions, a glance at the menu indicates the type of place it is. A no-nonsense meat-heavy restaurant, the menu laden with dishes like prime rib (off the bone) served with red wine jus and rich creamed spinach, or the signature dish of scotch fillet smothered in mild hot spice, hickory smoked and flame grilled. Servings are lion-sized and all mains are served with a crisp baked potato topped with sour cream and chives.
The restaurant has a proud tradition of happy and full customers, serving New York cut steaks and spicy meatballs since 1978. It’s the kind of place your grandfather would love: no low-fat salad dressings or gluten-free offerings, just hearty dishes in a fuss-free decor. The wine list has been gradually expanding from first day the restaurant opened, now offering over 250 wines, including all your favourites plus a few unexpected vintages keeping them company. There is a set menu available (The Cork and Cleaver Club Menu) which includes a bottle of Peppercorn Lane Limestone Coast Unwooded Chardonnay, Shiraz or Cabernet Merlot per two guests; a great value option when dining in couple.
Jennifer Miller, January 2007
