There’s a serious step up in the food at Eschalot these days with the arrival of Nick Gardner in the kitchen. Some aspects of the service could be refined to match the fine cuisine.
Highlights
#1 Beautiful new crockery and precision cooking and meticulous presentation
#2 Some serious dessert skills – particularly the bombe alaska with espresso ice-cream centre
#3 Awesome duck breast and duck confit main course – beautifully balanced plum sauce and duck jus on the side.
