Greg Favretto has been leading the kitchen at Adelaide’s favourite steakhouse, Cork & Cleaver, for 20 years, so he knows a thing or two about cooking beef. Nestled in a suburban backstreet, the restaurant has been a local favourite since 1978. The interior decor is a feast for the eyes, with eclectic artwork, Moroccan rugs and large gold-plated palm trees.
Carnivores will enjoy the wide range of grilled meats on offer here. Start with an entree of Louisiana crab cakes, which are beautifully fried until crisp. They sit on a bed of Asian greens, and come with spicy tomato relish that matches well with the tender crabmeat and vegetables. Surf and turf combines a well-charred medium–rare fillet steak with Moreton Bay bugs and prawns wrapped in perfectly crisp bacon. Bearnaise sauce and potatoes with sour cream round out the dish.
PSST! As a clever nod to the restaurant’s name, the menu card is printed on a blunted meat cleaver.