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The elegant dining room is wrapped in the original warm wood paneling, tables are dressed in white linen, and the service is impeccable. Chef Tim Palmer wows with unique applications of local flavours. Local bison tataki is a beautifully presented array of thinly sliced, lightly seared loin served with tangy ponzu soy sauce on a bed of mustard cress. Surprises like Vietnamese pho with a vegan twist wows the lunch crowd.