Big, bold Mediterranean flavours and fresh herbs from his own organic garden elevate Matt Mathew‘s health-conscious, plant-based comfort food to an whole new level: food that feels as good as it tastes.
Creamy chickpea & tahini hummus platter
with pickled turnips & fresh veggie crudités and choice of white or whole wheat pita.
Add warm mixed spiced olives
A colourful trio of Mediterranean-inspired dishes showcasing organic herbs from the chef’s personal garden.
Sautéed shiitake & cremini mushroom with onions and golden sage + Roasted carrots, potatoes, red onions and black olives with rosemary + Steamed yellow & green beans with tarragon vinaigrette.
On your choice of either short grain brown rice with parsley, scallions & lemon -or- long grain white rice with spanish paprika & garlic.
Raw fruit & nut truffles
intense date, apple, and walnut balls with a salted coconut caramel sauce (#raw & #vegan)
Starter + Main + Dessert
Matt first learned cooking from his grandmother at a young age, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons, revealing the diversity, quality and originality alive in the world of food. A shift towards vegetarianism over the last 3+ years has ignited a passion for new ingredients, flavours and techniques in Matt’s kitchen.
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.