Mietta's Review
Polished wood, brass and gas lights give an old English look to the restaurant. At the bar, the windows are open to the street and there's a huge selection of wines by the glass. The famous buffet is still the drawcard at lunch but now it's more Mediterranean and less English but still well-priced and suits the business clientele very well. These days, that includes women too.

Other published opinions

The Adelaide Food Guide 2010 "In true old-world style. The Chesser Cellar has been a haven of Adelaide's wining and dining city lunch crowd since 1964"

Gourmet Traveller 2007 Australian Restaurant Guide "Step through the Chesser Cellar's black timber doors and revisit an era of genteel dining and service customs. The room feels like an old English club - timber panels, brass fixtures and light fittings were salvaged from the old SA Gas Company boardroom - and immaculately groomed owner Primo Caon treats customers with reverential courtesy."

Gourmet Traveller 2006 Australian Restaurant Guide "Regulars and there are plenty of them - would probably point to Chesser's lunchtime buffet, which is steadily mutating into an antipasto bar, and a good one at that. One ofthe city's more splendid dining treats"

Gourmet Traveller 2005 Australian Restaurant Guide "There is something timeless and satisfying about the Chesser. It could be the elegant and effortless sense of hospitality, or the slightly old-world, clubby atmosphere of the place, with its large cellar below and cosy private dining room above."

Adelaide Advertiser Tony Baker 19/4/05 "As well known for steak and kidney pie as for cold cuts, formidable wine choice and the presence of His Elegance, Primo Caon. "

Tony Baker 15/9/04 "the focus of the menu remains the buffet of meats and salads, real men's quiche ...$19.90 for a plate (or two)."

Gourmet Traveller Restaurant Guide Australia 2004, Excellent wine list,'what was a traditional-albeit good-menu has been dragged into the 21st century...the popular English-style buffet appears to be steadily mutating into a very good Italian antipasto bar.Not everything has changed, though:the sedate clientele and clubby mood are holding fast.'