Description

Cos 18 Leigh situated at Adelaide is Multi award-winning COS Restaurant sits in an 1800s built, heritage listed building, situated in the historic and beautifully restored Leigh Street; a short walk from the West End’s major hotels and convenient to Adelaide’s central business district, theatre precinct and Central Market.

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Cos 18 Leigh situated at Adelaide is Multi award-winning COS Restaurant sits in an 1800s built, heritage listed building, situated in the historic and beautifully restored Leigh Street; a short walk from the West End’s major hotels and convenient to Adelaide’s central business district, theatre precinct and Central Market.

Cos 18 Leigh has Dine inside in the comfort of the spacious restaurant or, weather permitting, in the elegance of the courtyard or enjoy your next private function in the beautiful character-filled upstairs dining room.

Cos 18 Leigh has unique, beautiful character-filled private function room. With 14 foot antique ceilings and cornices, arched windows, ornate fireplace and split level bar area, COS function venue is one of Adelaide’s best kept secrets. With space for up to 50 people seated or stand up functions for up to 100, COS private function room is an ideal setting for every occasion.

Cos a la carte private dining is also available upstairs for small parties between 10-20 people. With its open split level design our function room is sure to offer the flexibility and privacy you require, whilst enjoying some of Adelaide’s best food and wine.

Features & Facilities

Facilities

Air Conditioning .glyphicons-heat
Audio Visual Equipments .glyphicons-projector
Ceremony On Site .glyphicons-ring
Disability Access .glyphicons-person-wheelchair
Free Parking .glyphicons-car
Internet Access .glyphicons-globe
Outdoor Area .glyphicons-tree-deciduous
Parking Available .glyphicons-cars
Stage .glyphicons-keynote
Wifi Access .glyphicons-wifi

Catering Options

BBQ
Liquor Licence

Event Rooms

Upstairs Private dining

Min 10 people, Max 100 people

Courtyard Functions

Min 10 people, Max 60 people

Dining Room Functions

Min 10 people, Max 12 people

Event Room Layouts

Theatre
Classroom
U-Shape
Cabaret
Boardroom
Banquet
Cocktail
Hollow Square
Upstairs Private dining
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50
100
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Courtyard Functions
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-
-
-
-
40
60
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Dining Room Functions
-
-
-
-
-
-
-
-
Theatre
Classroom
U-Shape
Cabaret
Boardroom
Banquet
Cocktail
Hollow Square
Upstairs Private dining
-
-
-
-
-
50
100
-
Courtyard Functions
-
-
-
-
-
40
60
-
Dining Room Functions
-
-
-
-
-
-
-
-

Packages

Function Menu Packages

Function Menu Packages Stand Up Functions Canapés - $30 Per Person More

Function Menu Packages Includes:

Choose six options from the selection below

Cold choices
Pork rillettes en croute (D)
House dips with grilled sourdough (V)
Ceviche of the day on cucumber with fennel (G)(D)
Charcuterie with pickles and Melba toasts (D)
Chicken and bacon pâté with apple and tomato chutney
Oysters with shallot and chardonnay vinaigrette (G)(D)
Grilled asparagus with goat’s curd and pepitas (v)(D)

Hot choices
Fried morcilla pinchos with sauce gribiche (G)(D)
Grilled kangaroo skewers with samjang sauce (G)(D)
Miso beef with spring onion and ginger (D)
Butternut, chilli and rosemary arancini with feta (v)
Zucchini flower with soffrito and parmesan (v)
School prawns with chilli salt (D)
Seared kingfish with guacomole and lime (D

Additional hot choices @ $8 extra per person
Beef sliders with Heidi Tilsit, chutney and pickles
Chicken sliders with chermoula and jalapeno slaw
Haloumi sliders with lemon and zucchini salad (v)

$30 per person

Complete Trust The Chef Menu Package

Complete Trust The Chef Menu Package - $85 per person Three course shared menu (including entrée, main and side dishes), chosen by our chefs from the a la carte menu. More

Complete Trust The Chef Menu Package Includes:

Entrée
Choose three options from the selection below:

  • Smoky Bay oysters with shallot and chardonnay vinaigrette (six) (G)
  • House pâté with apple salad and Melba toasts
  • Steak tartare with parsley and shallot
  • Hervey Bay scallops with sauce vierge and guanciale (three) (G)
  • Morcilla sausage with bacon vinaigrette (G)
  • Grilled asparagus with pangrattato and young hens egg (v)
  • Quinoa and lentil salad with hung yoghurt and cauliflower (v) (G)


Main Course

Choose three options from the selection below:

  • Black Angus eye fillet roasted medium-rare with lemon horseradish and herb salt (G)(D)
  • Duck breast with orange and cardamonm emulsion (G)(D)
  • Grilled spatchcock chicken with chermoula rub, coriander and tomato (G)(D)
  • Grilled squid with sweetcorn, jalapeno, coriander (G)(D)
  • Market fish with green sauce, petit leaves (G)(D)
  • Orecchiette with eggplant and fresh legumes (D)
  • Leek and Tilsit pithivier with artichoke (V)
  • Panfried haloumi with zucchini and parsley salad (V)(G)


Sides

Choose three options from the selection below:

  • Mushroom ragu (G)
  • Broccolini with almond butter (G)
  • Shoestring fries with herb salt
  • Truffled mash (G)
  • Spinach with roasted garlic (G)
  • Mesculin salad (G)(D)
  • Cos heart salad with bacon vinaigrette (G)(D)


Desserts

Choose two options from the selection below:

  • Rhubarb compote with macadamia crumb and roasted white chocolate (G)(D)
  • Baileys panacotta with coffee and orange (G)
  • Chocolate brownie with salted caramel, vanilla bean parfait§ Individual cheese
$85 per person

Menu Package

Menu Package Two courses $65 per person (entrée, main and sides OR main, sides and dessert) Three courses $80 per person (entrée, main, sides and dessert) More

Menu Package Includes:

Entrée
Choose three options from the selection below:

  • Smoky Bay oysters with shallot and chardonnay vinaigrette (six) (G)
  • House pâté with apple salad and Melba toasts
  • Steak tartare with parsley and shallot
  • Hervey Bay scallops with sauce vierge and guanciale (three) (G)
  • Morcilla sausage with bacon vinaigrette (G)
  • Grilled asparagus with pangrattato and young hens egg (v)
  • Quinoa and lentil salad with hung yoghurt and cauliflower (v) (G)


Main Course

Choose three options from the selection below:

  • Black Angus eye fillet roasted medium-rare with lemon horseradish and herb salt (G)(D)
  • Duck breast with orange and cardamonm emulsion (G)(D)
  • Grilled spatchcock chicken with chermoula rub, coriander and tomato (G)(D)
  • Grilled squid with sweetcorn, jalapeno, coriander (G)(D)
  • Market fish with green sauce, petit leaves (G)(D)
  • Orecchiette with eggplant and fresh legumes (D)
  • Leek and Tilsit pithivier with artichoke (V)
  • Panfried haloumi with zucchini and parsley salad (V)(G)


Sides

Choose three options from the selection below:

  • Mushroom ragu (G)
  • Broccolini with almond butter (G)
  • Shoestring fries with herb salt
  • Truffled mash (G)
  • Spinach with roasted garlic (G)
  • Mesculin salad (G)(D)
  • Cos heart salad with bacon vinaigrette (G)(D)


Desserts

Choose two options from the selection below:

  • Rhubarb compote with macadamia crumb and roasted white chocolate (G)(D)
  • Baileys panacotta with coffee and orange (G)
  • Chocolate brownie with salted caramel, vanilla bean parfait§ Individual cheese
$65 per person