Earlier this week, I was invited to COVA to taste their festive menu! Thanks Noelle!
Specializing in coffee, pastries, cakes and chocolates, COVA’s finest delights have stood the test of time for over 190 years. Yup, COVA’s heritage dates back to 1817 when it was founded in Milan by Antonio Cova. What we have here at Paragon is reminiscent of the COVA establishment that is situated on the famous fashion street of Via Montenapoleone in Milan, Italy. Interesting?
We sat at the Tea Room , a cosy space decorated with chandeliers, mirrors and paintings, as well as flanked by a six-metre cake showcase. This snug cafe is perfect for girlfriends to enjoy a cup of tea while updating themselves on the latest gossip.
However, guests can also dine at the Main Dining Café, an open concept space with a distinctive bar where guests can watch the baristas at work. Nah I still prefer the Tea Room!
COVA’s specialties include its wide array of pastries, cakes, breads and cookies which are freshly baked every morning at 5 am and ready before 9 am for breakfast.
These dainty little delights looked so scrumptious right? In fact, all the pastries, coffee, cakes and chocolates at COVA looked exquisitely divine!
Alas, I’m not here today for high-tea/brunch.
I’m here to taste the festive menu and was treated to six authentic Italian fare. Do note that the serving portion as shown in my pics are just for tasting so it’s a mini version of the real thing!
OK I shall begin with the Cappesante Avvolte nella Pancetta con Asparagi Verdi e Caviale di Barbabietole (woah that’s a really long name) aka seared sea scallops wrapped in pancetta served with green asparagus and beetroot caviar.
The lead character of this dish is a juicy Hokkaido Scallop wrapped in pancetta and lightly seared. OMG this chubby scallop is so naturally sweet and it goes perfectly with the boiled asparagus and beetroot ‘caviar’! Haha yes the purplish ‘caviar’ is actually boiled diced beetroot. I like the colour of this dish. It looks so feisty.
Note: Chubby Hokkaido Scallop is available in COVA’s four-course festive set lunch at S$48++ per person from 14 to 24 December 2009.
Up next is the Ravioli di Tacchino in Sua Salsa e Semi di Melograno aka home made turkey ravioli in its own gravy and pomegranate seeds.
At first bite, I found the filling too heavy. It’s made with a minced turkey breast white ragu – a combination of meat, mire poix (diced celery,carrots and onions), white wine, bechamel and parmesan cheese. I guess it’s the cheese factor.
Luckily, the pomegranate seeds worked the magic in lightening the taste with its refreshing zest. Apparently pomegranates are commonly found in dishes during Christmas in Italy. I like!
You can get this at COVA’s Christmas Eve dinner at S$98++ per person (with a glass of Prosecco).
For those unsure of where to host Christmas day dinners, I’ve tried these 2 dishes from COVA’s four-course Christmas dinner which you will may want to share with your guests!
Cannelloni Ripieni di Aragosta in Besciamella Leggera allo Zafferano aka Home made cannelloni filled with lobster in light saffron béchamel.
Noelle said that the cannelloni filling is made with boiled Boston lobster, diced tomatoes, fresh chives and a fragrant saffron béchamel sauce. The mix is then spread onto a sheet of cannelloni, rolled, topped with freshly shaved parmesan, and then baked for ten minutes. This dish boasts a lovely moist texture but it will be a tad too heavy if not for the tomatoes.
Branzino al Forno con Patate Gratin ed Emulsione di Dragoncello
Oven baked Italian sea bass with potato gratin and tarragon foam
This filleted and baked Italian sea bass is pretty decent. I find the terragon foam particularly interesting. It smell like anise but tasted a little like vanilla. Went well with the briny fish.
COVA Christmas Day four-course dinner menu is available at S$69++ per person (with a glass of Prosecco).
Next is something special available in COVA’s four-course festive set dinner priced at S$78++ per person from 14 to 23 December 2009.
Tagliata di Controfiletto con Purea di Cannellini, Fichi Arrosto e Salsa al Brandy
Rib eye “Tagliata” with cannellini beans purée and roasted figs and brandy sauce
I had grilled Australian beef in thin slices! It is well cooked. The meat had just the right tenderness.
Oh check out the roasted fig! Roasted fresh figs and a brandy-veal jus sauce really complement the dish perfectly.
To round up my food tasting session, I had a lovely dessert which gave my brain mixed signals.
The Bavarese alle Spezie da Fragole Fresche e Salsa di Cioccolato Cova aka mixed spices “Bavarese’ flan served with fresh strawberries and Cova chocolate sauce.
This quirky dessert is a heady spice mix of cinnamon, black pepper, pink peppercorns, cloves, star anise, white pepper, that is added to milk, cream and gelatin. Sounds really complicated right. It tasted even more complex. lol. Anyway I fell in love with its unique spicey taste and the thick creamy custardy texture. This is a refreshing change from the usual sweetish dessert.
Well you can try this distinctive dish on COVA’s six-course New Year’s Eve Dinner Menu at S$108++ per person (with free flow of Prosecco).
Burp.
Too bad I’ll out of town this Yuletide season. But I’ll definitely drop by again for goodies served “The Italian Way”.
Il cibo è gustoso qui!
Cova Pasticceria-Confetteria
Paragon Shopping Centre
290 Orchard Road #01-20A
Tel: 6773 0777
Sun-Fri: 8am-10pm
Sat: 8am-11pm
I’d certainly like to try this, but am held back by a light wallet and a heavy tummy.
Now, how about some key lime pie, hmm?
Hmm i actually enjoyed COVA’s spicey dessert than the key lime pie! you will love it too! but yeah COVA is more expensive.
wah…siaow eh!! so pricey!! for so little!!! how to afford??!!!! unless i make big bucks =)
Eh its ok leh. In fact it’s pretty affordable! COVA’s four-course festive set dinner is priced at S$78++ per person only. Plus look at the princessy setting. Good place to impress your girl. LOL
BTW COVA festive menu is cheaper than what the hotels are offering. I may be going for another xmas menu tasting next week. That one should be the real expensive one!
I’m way too poor and much too fat to be even considering it in the near future. I gotta get back on track, it’s really depressing.
Enjoice your next tasting, I hope it keeps getting better!