An “open mic night” for culinary talent
Every Friday guest cooks, amateur or professional, make their favourite food.
Drop-In Dinners are prepared by a rotating cast of cooks, and priced around $10-$14. Dinners start at 6pm, and are served first-come, first-served until we sell out, or until around 9pm. No reservations are needed (or taken) – just “drop in”. Seating is at one of the two big tables or at the window counters. Dinners can also be ordered to-go, and you’re welcome to bring your own containers if you like.
Wherever possible, we provide vegetarian, vegan and/or gluten-free options. Check event listings for menu details.
The Dep is not licensed and events are not BYOB.
We’re always looking for enterprising foodies who’d like to cook for a crowd and make a bit of extra cash. If you’d like to do a Drop-In Dinner at The Depanneur, click here to learn more.
DROP-IN DINNER: Rouz Djerbi by Dali Chehimi
/0 Comments/in Drop-In Dinner /by lensenaterRouz Djerbi (also known as “Riz Djerbien”) is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients are combined with the rice before it is cooked, but unique in that it is steamed for an hour, much like the couscous dishes […]
DROP-IN DINNER: Congolese Chicken Moambe by Chef Momo
/0 Comments/in Drop-In Dinner /by lensenaterChevre & Fall Vegetable Tartlet A colourful savoury tartlet full of zucchini, peppers and eggplant, with a touch of tangy, sweet apple and creamy goat cheese. Comes with a fresh green salad topped with red oignons, cucumber, radish & tomatoes $7 Congolese Chicken Moambe Moambe has been called the national dish of the Congo; tender […]
DROP-IN DINNER: Korean-Mexican Mashup by Manuel Hinojosa
/0 Comments/in Drop-In Dinner /by lensenaterAt first glance, Mexican and Korean cuisines might seem pretty far removed, but if the wild success of trends like Los Angeles’ famous Korean Tacos Trucks is any indication, they make great friends. It’s not that surprising really – both cultures have an abiding love of chilies, garlic, meat, varied textures and bold flavours. Chef […]