H O S T E D
Having followed The Black Swan’s new Head Chef Alysia Chan’s culinary career for years, I was curious to see what she would bring to this establishment’s table so to speak. I was not disappointed.
Even though I was feeling a little tired that evening, it did not detract from my enjoyment of her food. She has embraced the minimal food wastage movement and totally owned it, as evidenced deliciously in quite a few of the dishes we got to try.
I would not hesitate to have the entire menu again as I felt each item was well thought out and executed. Shown above is the first half of what we were served (the remaining half appears in a second post):

(Clockwise from top left)

Broccoli & Pine Nut Hummus with Polenta Chips ($14++) - a tasty vegan-friendly dip that has discarded stems of broccoli, carrot leaves, sundried tomatoes and toasted pine nuts blended together.

Sourdough with Beef Fat Butter ($8++) - The crisp and the chewiness of the flavourful #bread was pure pleasure, and with a schmear of the sinful butter, even better.

Charcuterie Platter ($38++) - Get one to share. You won’t regret it. The housecured meats are tender and intense in flavour. Condiments are also on point.

Grilled Maine Lobster ($60++) - Lighter than the classic Mornay sauce, the crustacean is prepared with a piquant romesco instead and accompanied by chewy black barley and corn risotto for a substantial meal.

San Marzano and Hokkaido Corn Salad - A very decent salad with crisp fresh baby spinach and arugula tossed in a white balsamic vinaigrette.

Venus Clams ($24++) - You’ll want to bathe in the lip-smacking sauce. An order of sourdough is useful to mop up every drop.