Here’s a closer look at the menu:

NOW Magazine - - FOOD -

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.

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