Recent George Brown grads Drew Kell and Austin Broad are teaming up to showcase a seasonal menu that draws on fresh, Ontario-grown produce, sourced from local suppliers within a 100-kilometre radius of Toronto.
Fresh Ontario tomatoes with crispy cucumber, accented with balsamic glaze and creme fraiche (vegetarian or vegan)
Braised Beef Cheeks $15
Braised beef cheeks complemented with a bordelaise sauce, roasted parsnips and squash, nestled on butternut squash puree with pickled shallots
Creamy Mushroom Gnocchi $15
Light and tasty gnocchi tossed in a creamy mushroom sauce, with green peas topped with king oyster mushrooms (Vegetarian)
Vanilla Genoise $5
A generous slice of vanilla genoise topped with meringue chunks and macerated strawberries.
Add handmade strawberry sorbet +$2
Prix Fixe $24
Soup + Entree + Dessert
Drew Kell and Austin Broad are recent graduates of the Culinary Management Program at George Brown College and are busy exploring different cuisines across Toronto. They find inspiration from local restaurants where they have dined and/or worked and eventually hope to open a restaurant together where they can share their belief that the best dishes start with the best produce.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.