Here’s a closer look at the menu:
1. From left: The charcuterie plate ($11) includes saucisson sec, head cheese, crostini, cornichons and grainy mustard.
The French onion soup ($12) is made with a base of red and Vidalia onions caramelized for 14 hours before being added to a veal stock. Santon adds a little anchovy and cherry vinegar for depth of flavour.
The hot chicken sandwich ($12) features Le Swan’s house rotisserie chicken, which is brined before getting cooked and basted with duck fat. It’s topped with English peas and chicken gravy and served on awesome vintage Swiss Chalet plates. (They came with the space.)
The late-night special, available from 11 pm to 2 am, is a classic fondue made with Gruyère, Emmental, garlic and a not-trivial amount of white wine, served with Blackbird baguettes.
One of Greig’s more unusual creations is the Suissesse ($14), a refreshing blend of absinthe, orgeat, yogurt and mint.