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  • I had very high expectations for Il Covo, and they were mostly met by Ryan Campbell's new and exciting establishment. The restaurant is very striking, from the impressionable doors to the charming, rustic décor it creates quite the ambiance.The menu can feel a little disjointed at first glance, as it's arranged by sea, earth and pasture, rather than apps, primi and secondi. We opted for the oysters, the fried bread with shrimp and scallops, the scrigno, the ravioli, merluzzo all Siciliana, and the salsice drums. The real standouts for me were the fried tremazzino, the scrigno, and the ravioli. The tremazzino was full of fresh shrimp and scallops with crisp bread and chives - reminiscent of the best grilled cheese sandwich you could ever think of. The scrigno was bursting with fresh gorgonzola and braised radicchio, very balanced robust flavours and perfectly made pasta to wrap it all together. But my real favourite was the ravioli. Stuffed with mushrooms and snails, the rich earthy flavor was balanced by a rich cream sauce, all wrapped in a perfect al-dente pasta - truly a shame they're only served in threes. The oysters were topped with little lemon juice-filled pearls that would burst when eaten - I found the lemon was a little to sharp and overpowering to appreciate the fresh Kusshis. The sausage drumsticks were a bit of a miss for me too, they weren't that interesting, flavourful and were a little too tough. I'm looking forward to make my way back and try some more of the menu items that captured by curiosity.
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