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2010-07-07
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Service does not rank high on my list of considerations for eating. Usually, I am lucky enough to get excellent service even in places where people complained about. The service people at Cova is not bad in theory - polite, unobtrusive, knowledgeable. But they sure make you feel patronised. A certain tall waiter who served us was just cold, cold, cold. We wish we will be as peeved over the food as the waiter's icy cold attitude but the pasta and starter were great! For a dessert place, Cova
We wish we will be as peeved over the food as the waiter's icy cold attitude but the pasta and starter were great! For a dessert place, Cova has a tight but excellent list of starters and salads. We decided on Rossini ($16) as rocket and smoked salmon are technically best friends. The smoked gruyere (I am assuming it is very young gruyere) was light. This dish would be divine if there were some fresh dill.
Love the Crayfish and Zuchini Tagiliolini in Saffron Sauce ($34) with a glorious orange hue. Cova is certainly very generous with their saffron. For such a prized spice, the amount of saffron in this dish was totally unbelievable. Granted the crayfish was a bit overcooked and the sauce became a bit heavy towards the end. This is one unforgetable pasta. Highly recommended if you ever want to dine at Cova.
Cod with Balsamic Reduction ($32) was rather boring! The cod was neither smooth nor firm. The texture reminded me of sutchi fillet. The only saving grace was that delightful and sweet brunch of cherry tomatoes.
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