Combining delicious Thai flavours in a fresh sushi roll format, Kendra’s Thai Maki features coconut sticky rice, Thai-curried chicken, peppers, mangos, and spicy soy mayo wrapped in toasted nori. Curried sweet potato is available instead of chicken for a tasty vegetarian option. Served with a chilled glass noodle and julienned vegetable salad.
(Veg’n-friendly & gluten-free)
Kendra Simmonds, the creative force behind a bunch of amazing Supper Clubs at The Dep, including a recreation of the final meal served on the Titanic. She has an upcoming Supper Club on August 11 where she will be curating a tasting menu built around Ontario craft beers in collaboration with Greg Clow of Canadian Beer News.