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Andy Evans: We had lunch at the Brandon on a Tuesday it was very quiet and we were the only 2 in the place. The wait/bar staff were a little distracted with polishing glasses and getting ready for the night service to be totally involved with lunch service, although nice enough when they were called out to service us. Being a chef who has worked in some of Australia's top restaurants and also overseas, my expectations are high! Overall I felt the quality of food was ok - it was good enough for where there target market sits and I would say great value for money. The team in the kitchen are definitely trying to bring the image up, and with some more work, care and effort will surely succeed. A little more freshness and a bit more commitment by front of house and this place could be on the way up! (28 May 2008)