Vancouver’s Burdock & Co welcomes the season with the launch of its latest tasting menu, Flower Gazing Under a Berry Moon, part of its ongoing full moon series. Created by award-winning chef Andrea Carlson, the menu is rooted in her East Vancouver garden, spotlighting ingredients like lilacs, magnolia blossoms, fuki, and four types of currants.
“This menu is very personal,” says Carlson. “It began as a post-pandemic celebration of optimism and joy—and every year, as the berry moon rises, it stirs up both nostalgia and excitement.”
Carlson’s low-waste, full-circle cooking shines throughout. Elderflower blossoms, typically discarded after pickling, are fermented into butter and used in chutneys. Currants are transformed from branch to berry: young stems into aromatic oil, flowers into syrup and ponzu, and unripe green berries pickled like capers.
Highlights include a dry-aged Fraser Valley duck glazed with cherry blossom shoyu and served with a cherry leaf sauce made from foraged sakura, Hokkaido scallop crudo with begonia flowers and ice, halibut mousse enriched with traditional Haida Gwaii eulachon oil, and a Nootka rose honey–glazed almond cake with cardamom mousse and strawberries.
Burdock & Co also debuts a new series of non-alcoholic pairings crafted with the same seasonal focus. From the fig and rhubarb koji–based “Salty Fig” to a sour cherry and cherry leaf infusion called “The Cherry Stone,” each drink is made in-house with hand-juiced or foraged elements.
More Ways to Dine at Burdock & Co
Burdock & Co now offers additional ways to enjoy its seasonal fare. Guests can order à la carte at the bar, where featured dishes from the Flower Gazing menu are available, including Carlson’s signature buttermilk fried chicken.
The four-course Bijou Burdock tasting menu is also available for $100, showcasing red currant flower canapés (two ways), elderflower halibut, sakura dry-aged duck, and Nootka rose almond cake. Walk-ins are welcome.
Flower Gazing Under a Berry Moon is available Thursday to Monday until the end of July.
Reservations can be made here or visit burdockandco.com / @burdockandco for more info.
