Eyre Peninsula

Cos 18 Leigh Transforms Under New Management

It’s time to hit up Cos 18 Leigh with its new management transforming the menu and dining experience.

Leigh Street is a quintessential Adelaide nightspot, always full of life, wine and good food. As you walk down the cobblestoned street you’ll come across one of Adelaide’s eating institutions, the beautiful Cos 18 Leigh, which is under new management.

As long-time customers, we’ve experienced the highs and lows of Cos, so when we heard that the restaurant was undergoing a transformation, with new owners at the helm, we had to get the scoop. Jason and Carla Goodridge, the couple behind the revitalisation of Cos, are no strangers to running businesses. Jason has a Masters in Business Administration and owns Axios IT, which won the 2010 Telstra Small Business of the Year, no small feat. Carla has a background in corporate finance, with a Bachelor of Business, and has been a general manager in both the construction and non-for-profit sectors. Both are massive foodies having travelled all around Australia and abroad, learning all they can about great food, wine and service.

This tight-knit couple also knows Cos like the back of their hands, having previously been minority shareholders before moving on to owning the business. They plan to treat the restaurant like a family business, full of respect and valued relationships with guests, staff and suppliers. You’ll often see Jason wandering from table to table discussing all things wine and food with the customers.

Since the handover, the menu has evolved and is full of exquisite choices. It’s taken Cos back to being focused on quality options, making it a perfect location for a date night, family meal or a memorable work function. Long lunches don’t go astray there either.

The menu primarily features South Australian produce, with Coorong Angus beef, Hay Valley lamb, Goolwa cockles and Eyre Peninsula oysters peppered among the offering. International flavours are also catered for, such as the seared Hokkaido scallops from Japan, served with Granny Smith puree and pancetta crisps. The heirloom root vegetable salad is full of vibrant flavours from fresh local produce (and always a popular choice) plus there is a significant list of options from The Butchers Block, such as the grass fed Eye Fillet, or Dry Aged Coorong Angus Rib Steak (to share) for those wanting some meatier options. We lean towards their ‘Trust The Chef’ options, where the Cos chefs will feed you slowly over 4 courses. Priced at $85 per head, or $120 with matched wine pairings, it’s a winner for a long lunch on a Friday.

The classic restaurant is situated in a 1800s heritage-listed building, which opens onto a beautiful courtyard that transforms on Fridays from 4pm into a beer garden with many local and imported choices on tap and by the bottle.

With these two passionate, young, creative owners, Cos has a fresh lease of life, just in time for summer.

More News

To Top