Crispy duck egg on a bed of watercress, pancetta, and pearl barley ($19) as well as more conventional mains like eggs Florentine ($18) make their way onto the brunch menu at this hip restaurant and bar helmed by Le Cordon Bleu-trained chef Abby Lim.
Crispy duck egg on a bed of watercress, pancetta, and pearl barley ($19) as well as more conventional mains like eggs Florentine ($18) make their way onto the brunch menu at this hip restaurant and bar helmed by Le Cordon Bleu-trained chef Abby Lim.
