COS
18 Leigh Street
Adelaide South Australia 5000
W www.justcos.com.au
E cosbar@e-access.com.au
T +61 8 8231 7611
F +61 8 8231 7644
OPEN Luncheon Monday to Friday 12 noon till 3.00 pm, dinner Monday To Saturday 6.00 pm till late

FOOD 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.
A nice cold glass of NV Janz and a table in their lovely courtyard we watched in awe as Kathleen Strain, a brilliant front of house person made polite conversation with out of town business people wandering Leigh Street in search of dinner. They may never know just how lucky they were to be lured into Cos!
White bait with fresh lemon (fresh lemon??) $10.50 was ordered as a test because in recent weeks we have been served this simple dish, badly, in several different ways. No fishy smell (or taste) the lemon wedge had had the pips removed, a big plus, and the mayonnaise that had not been mentioned was very good. Laying a fish on the garnish cos leaves and slathering them with mayonnaise, they were utterly delicious. The main of King Prawns wrapped in prosciutto, warm white bean salad, cherry tomato, truffled lemon vinaigrette $33.50 was a generous portion. The prawns, decent sized South Australian prawns were sweet and succulent but the bean base needed some embellishment to lift it from good to perfect. Had the vinaigrette been emboldened with some truffle paste and a little finely chopped shallot soaked in lemon juice and some chopped parsley added, the flavours would have been at the same level as the prawns. None–the–less, for the small plate price it was a good dish. My sandwich $18.90 (with a glass of Paracombe Reuben) was very good and highly recommended if you are looking for a light lunch that is uncomplicated but terrific. Thick char-grilled rye, layered with sauerkraut and corned beef softened with the sweet taste of melted Jarlsberg cheese, the only change we’ll be making at home is one thick slice of moist corned beef instead of many thin slices. Steaks are a specialty at Cos, guaranteed MSA, aged and hung they are served plain with the exception of their grilled Angus scotch fillet with half a baked lobster $58 which sounds mouth watering.
Two desserts were chosen, the Hot spiced prune pudding with spiced port caramel and vanilla bean ice cream and Rich chocolate Baci cake with espresso granita & whipped mascarpone cream both were $13.80. The prune pudding had good flavours but erred on the stodgy side, however, the chocolate and espresso worked well. Rich but not overly sweet, the coffee granita gave a pleasing textural difference against the velvety textures of the Baci cake.
The room at Cos is in keeping with the heritage building that houses the restaurant and everything is beautifully maintained, from the front of house to their gorgeous old–fashioned terrazzo toilets. A row of Riedel decanters is indication of the serious attitude this restaurant has to wine and we also found the acknowledgement of the season with some tasteful Christmas decorations added to the thoughtful nature of Cos. It’s the lobster season and yet we can count on one hand those South Australian restaurants serving what is undoubtedly the world’s best lobster. A half lobster, supplied live by the South Australian company Fergusons, killed and cooked to order for under $45.50 is something to celebrate and we plan a return visit at the first opportunity.

WINE Chef owners with a passion for wine always have a good list and Cos’ is no exception.

OWNERS — Donna and Peter Burrows
CHEF — Peter Burrows
RESTAURANT MANAGER — Roland Hiemstra

updated February 28, 2009