Cork & Cleaver-Glenunga

Now Adelaide has steak places but this place is simply the very best. When entering its not modern it’s teleporting you back in time of the 70s very classy service. Now to where it counts the food what can I say what you pay for what you get yes steak might be $ 50+ but very worth it just lost for words on the flavouring. This place service is AAA+++

Cork & Cleaver smacks of staid tradition! It’s so old fashioned that you really do believe you are part of a time loop… but then that’s its charm!
We go there for the meatballs and the steak alone. No matter how good our «cheffing» at home is getting, we’re still unable to get the steak right… but they do at the C&C.
Our biggest criticism, and it deters us from going there more frequently, is that their head waiter literally throws your plates at you… I don’t like having to catch my food as it’s flying past my head (especially with a glass of good plonk in my hand) and nor do I like gruff bolshy waiting staff!
But the steaks are great, and for this we do put up with the staff!

Roads? Where we’re going we don’t need roads.
I have been told by individuals of the older generation, AKA mum and pups, that the Cork and Cleaver was one of THE places to dine and be seen in Adelaide about 20 years ago. So what better place to take the olds to celebrate their 29^th wedding anniversary! I use the word ‘take’ fairly loosely as clearly Dad was the one settling the bill. Ok, ok I’ll use the word ACCOMPANY. Happy now?
So on this oh-​so-​eventful evening the family and I got all gussied up (because that’s what people did in the ‘80s) and hit this somewhat iconic restaurant. Upon arrival I immediately questioned Dad as to whether he had driven his Delorean to the Cork and Clever because ‘Gosh Doc!’ you’d think we’d gone back in time! No kidding folks. I think someone may need to pass on the message that the 1970’s called and wants its décor back! Ok, so the Cork and Cleaver hasn’t kept up with the times as much as been dragged along through time. I kid, I kid. Sure the interior is a little ‘classic’ but it’s charming in its own right and there is nothing wrong with golden trees and a trip down memory lane!
Firstly, they had me at complementary warm bread and meatballs. Cork and Cleaver’s own! I know this as you can buy tubs of them on the way out! For my main I indulged in a chateaubriand which was superb BUT undercooked. It seems that getting your steak just right at a steak restaurant shouldn’t be too much to ask? You with me on that one amigos? With this said, the meat was tender, juicy and delicioso!
One thing not to miss: The name Cork and Cleaver being used so effectively! The placemats were made of cork and the menus were stuck to cleavers. THAT is dedication to a theme!
Now I don’t claim to be a food critic, I’m just a girl, standing in front of a boy asking him to looooo… sorry, Notting Hill moment there. Where was I? Ah yes, I’m just a girl who enjoys chatting about the happs in Adelaide. BUT I think there is certainly value in hearing the opinion of your average Joe, or Jane in this case.
So… I’d rate this place 3 malls balls out of 5. A fabulous steak but overpriced. I think I’ll jump in my time machine and head back to 2012!
Read more on my blog —

The Cork & Cleaver — dare I say out of hundreds of dining experiences, the Cork & Cleaver is pretty much my number one all round favourite here in town. I’ve heard people say that they never change their menu — well, for one, that’s not true — there’s always seasonal specials floating around — but two, the core menu doesn’t need to change. Perfect steak — aged on the premises. Seriously, this doesn’t need mucking around with. They do steak so well they’re the standard I gauge EVERY other steak I have by.
It IS a little formal — you’ll be greeted at the bar, and the expectation is you’ll settle down for an apéritif before being seated. There’s invariably a little dip to nibble on, too. A small serve of the house speciality meatballs will help you through the choices on the menu — and the BEST steak on the day will be recommended. There are some alternatives for non cow lovers, but really Cork & Cleaver is ALL about the best beef in town. I’m normally a mushroom sauce kind of person, but here, go the bernaise, it is an incredible accompaniement to the perfect steak you’ll receive — the plate of sauteed mushrooms as a side is pretty top notch too.
Desserts are done with just as much skill as the meat — the personal attention of your waiter or waitress will ensure your dining experience is second to none. As a devout foodie, this is exactly how I think heaven will be.