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Esons in the kitchen.
The seared scallops in sherry sauce are eye-catching.
A peek at the panna cotta.
Low-key Brendan Esons at work with high-profile flavors.
The dramatic presentation of the duck breast.
The mache-watercress salad with fennel, avocado and citrus.
A solid coffee program with single origin French press coffee and espresso drinks, plus modest wine and beer options, complement the heady grub.
Specials like the crab toast rotate through alongside the seasonal menu.