Cleaver & Co has landed in the South Island with its fun take on good hearty meat served up in a sports bar or restaurant style.
Co-owner, experienced Christchurch chef Rob Symes, formerly of Sticky Fingers also has four years working on Hayman Island under his belt, owns Cleaver & Co with Christchurch restaurateurs Scott Becker and Tom Cairns, of Fox & Ferret.
The décor is an eclectic mix of industrial-style and wood with some concrete walls, large artworks and exposed brick. The deliciously meaty menu is packed with slow-cooked and in-house freshly smoked meats. Top on this list of favourites are the boneless chicken wings, drenched in buttermilk and deep fried, the Pitmaster Platter and mighty big burgers.
There’s a quirky, outrageously large specialty burger which changes every week, offering five to six different fillings.
If there’s room left then the passionfruit Eton mess – margarita granita and vanilla bean ice cream is keeping the crew happy.
