Est Restaurant

Chef Sean MacDonald composes his dishes with as many Canadian ingredients as possible and is inspired by the different Canadian cultures. In his vegetarian menu he serves surprising preparations such as beetroot with goat's yoghurt and jelly of raspberry vinegar as well as grilled and roasted forest mushrooms with grilled onions, soubise of coconut and onion and mushroom dashi. Sean is also a champion in the presentation of his dishes with which he has won several awards.