This menu celebrates Chef Joachim Hayward’s favourite season, and some of the wonderful produce, flavours, and smells that springtime evokes — freshly shucked peas from the pod, the first strawberries of the season, roast spring lamb and elderflowers — an evocation of the adage “What grows together, goes together”. A collection of fresh spring ingredients in a showcase of culinary ideas, recipes and techniques cultivated over the past few years working in restaurants around the globe, presented in a simple, convivial way.
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Amuse
Compressed celery, sunflower seeds, grapes
Starter
Quail, nduja, peas, young garlic
Fish
Cod, baby gem, new potatoes, dashi emulsion
Meat
Leg of lamb, carrots, garlic miso, merguez
Dessert
Strawberry and basil mille-fuille
Elderflower pâte de fruit
*vegetarian menu available on request; all courses except dessert are gluten free
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$50 +HST
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Joachim Hayward fell in love with cooking in high school in Vancouver over a decade ago, and has since travelled the world working in kitchens from Australia to England. After chef positions at Campagnolo Roma in Vancouver, and a stint in London at The Dairy, under Masterchef Ireland’s Robin Gill , Joachim and his wife moved to Toronto where he currently works at Brothers Food and Wine as Sous Chef under Chef Jonothan Nicolau.
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Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
