French toast spread with homemade guacamole, layered with silky smoked salmon, and topped with a poached egg with a runny yolk. Finished with velvety tarragon hollandaise sauce to enhance its rich, savoury profile, then sprinkled with pink peppercorn for a subtle bite. Hollandaise sauce plays an important role, and they did it right, which was smooth, well-balanced, and complementing the dish beautifully. Served alongside a fresh salad of arugula, romanesco, cherry tomatoes, and karashi dressing for balance and brightness.