SunnyThe tunneling of the same space, but in a different time. It feels like walking down memory lane, the walls like movie poster, something surreal.
It used to be Eatalian Gourmet Garage, a restaurent cum grocery space where you can buy the pasta, dried to stock up when you go home. Now it has transformed to another Italian eatery, Covelli bistro & wine bar. Still, there are chefs kneading and hammering away behind the glass window, contributing to an active human touch to the eating experience.
It has the three mainstays of Italian food, pasta, pizza and risotto. It also has the (sweet) products of the baker's hands displayed at the glass counter of the reception area, the dessert cakes. The simplicity of the foods remind you how simple a meal can be, and how simple a day; how much you need it to be, and it can be.
Covelli as a wine bar has its name affixed, and bottles and cocktails for you to choose from a separate menu.
While waiting for your food, there was the complimentary bread which was foccacia, and the olive oil and balsamic vinegar dip. It comes in only one slice, to let you savour on it, in the enjoyment of food.
The pasta which are the easiest to cook, and appreciated, it is now exposed like film under to chef's hands to see if it was well treated with dexterity. It was al dente, sweet and gripping to the bite (and fork too).
Barramundi e Astice (SGD 28.00)
There was something not so unassuming about Covelli, a hidden gem unravelling the papers of its menu, from the mains meat to seafood (pesce). Covering as we know of, herbs encrusted or cereal encrusted, this is a charcoal lobster. A lobster mascot wearing the coat like other seafood fried, but a really brilliant coat. Brilliant idea by the Italian chefs, the charcoal {mobster} the same family as a charcoal tart, charcoal bread, charcoal ice cream.
P.S. The charcoal lobster sits on top of a pan-roasted Barramundi. The charcoal makes the lobster skin crisp and not oily, to a crunchy translucent flesh. The fresh seafood flavours drew depth from the light pink sauce, which had to be sweet. Yes it was. So the Gerwurztraminer cream must be the new condensed milk.
