Join Emily Zimmerman, The Dep’s resident vegan maven for an elegant, French-inspired menu showcasing the remarkable range of sophisticated plant-based cuisine.

Oyster (mushrooms) on the half-shell
Seared oyster mushrooms topped with toasted bead crumbs, with creamy parsley sauce, on a pastry shell.

Bitter greens salad with sweet citrus dressing

Bouillabasse
Seaweed toasted jackfruit fish in a savoury herbed tomato stew, with homemade crusty bread. (GF option available)

Spinach-aquafaba soufflé
Delicate baked mousse made from chickpea stock.

Salted caramel, pear, and coconut cream frozen yogurt.

Cheese plate
Chef’s choice of homemade vegan cheeses, including coconut brie, cashew chevre, and hemp bleu cheese, with seasonal fruit.

$40 +HST

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Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.

Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.