Dinner at The Grey Space – Week 34
Each week The Grey Space serves a different menu, made by a guest chef, guest restaurant or our very own Chef Julian.
Chef: de Rendang Boys
Di Verso is back again this Wednesday night with a delicious Indonesian chow. The menu: rendang served served with sajoer beans with tofu, atjar tamper and yellow riced topped with seroendeng, friend onions and emping. Of course there’s a veggie version of this meal without rendang but with tasty tempeh. For desert we’ll have a refreshing tropical ice cream served with spekkoek.
Every Thursday The Grey Space invites a guest chef to prepare an affordable and experiential meal. DJs provide the evenings with a musical outline.
On Thursday Inari will cook a wonderful vegan Miso Katsu Don with Annin Tofu. We hear you thinking “Isn’t Miso Katsu made with pork?” and well, you’re right, but Inari likes a challenge and makes this katsu from butter beans, oats, chia seeds, and walnuts. So this Miso Katsu is vegan! Served with a vegan Kimuchi as a side dish. For desert we’ll have vegan Annin tofu, a delicious almond jelly typically served in Chinese restaurants in Japan.
The DJ of the night is Christian Smith.
This week we’ll be closed on Friday. But you can join us for dinner on Saturday where we’ll serve a special menu inspired by A Three Fold [rethinking structures]. Our very own chef Julian will cook a delicious veggie/vegan Mexican dinner on Saturday. Think wraps, sweet potato, tomatoes, beans with chipotle, (vegan)cheese, salad, jalapeños, coriander and nachos. Completed with appetising vegan Churro Cheesecake for dessert.
- Dinner is served on Wednesdays, Thursdays and Fridays.
- Between 18:30 and 21:00, cafe and terrace are open between 16:00-22:00.
- Payment at the bar (pin only).
- There’s always a vegan option available.
- Students get 20% discount on the drink menu.
- Reservations: via firstname.lastname@example.org. Please mention your name, the amount of guests, the date and which dish you would like.