I had the Pulled Pork Egg Benedict. The egg flows beautifully when you pierce into it and it goes well with the sweet, tangy pork shreds and the fat slices of brioche. Having said that, the salsa wasn’t the most necessary and this dish could have gone without it. Some of the rocket leaves were turning yellow. With more variation in the leaves and a layer of balsamic vinegar and olive oil, the magic of this dish can be brought out better.