Tasting Menu Experience
'Australian Road Trip Under a Cold Moon' traces chef Andrea Carlson’s journey through Victoria and South Australia while staying rooted in the Pacific Northwest.
Local Vancouver shellfish, medlars, sunchokes and passion fruit meet native botanicals like Geraldton wax, pepper berry and baby blue eucalyptus. Housemade Vegemite-glazed lamb and the playful pop-rock Marvellous Bar bring home the flavours of a bright winter odyssey.
Chef Carlson’s trip was generously sponsored by Tourism Australia.
For The Table
Savoury Éclairs
Garlic grilled radicchios, goat camembert, apple butter 23
Buttermilk Fried Chicken
Dill pickle powder 22
Arctic Sourdough Bread
House cultured butter 8
Tasting Menu 165
Finger Lime
Sunseeker oyster, Salt Spring Island finger lime, elderflower ponzu, Calabrian chilli
Geraldton Wax Leaf
Hiramasa crudo, Geraldton wax leaf & macadamia nut ice, Island citrus & Australian olive oil vinaigrette, wax flower, Amagaki persimmon
Pepper Berry
Charcoal grilled lobster tail, pepper berry & huckleberry glaze, celeriac custard
+ Add Acadian caviar 30
+ Add Abalone with green coriander & abalone butter sauce 27
Cinnamon Myrtle
Australian native spice broth, pepper leaf & cinnamon myrtle, two-year aged herring garum, kangaroo loin
Vegemite
Brassneck Vegemite roasted lamb loin, squash and wattle seed tart caramelized onion and malt, wattle seed jus
Baby Blue Eucalyptus
Fermented sunchoke and macadamia nut, baby blue eucalyptus and Australian bush mint fried macadamias, sunchoke cake, koji butterscotch sauce, smoked gum salt
+ Perigord Truffle 30
Tonka Bean
Tonka bean custard, Anzac biscuit, medlar caramel and honey
Marvellous Bar
Pop Rocks & Turkish delight
Pavlova
Island Passion fruit
Drinks
Wine Pairing 85
Premium Wine Pairing 125
Zero Proof Pairing 65
Chef Andrea Carlson has positioned Burdock & Co to be on the leading edge of sustainable dining since it opened in 2013. By nourishing direct relationships with local growers, producers and foragers, Burdock & Co invests in people and practices that celebrate the natural world.
The evolving Moon Menu Series at Burdock & Co grew out of the dedication to these values. The six set menus of the yearly cycle take their inspiration from the micro-seasonality of the Pacific Northwest. Each menu is built from locally grown, of-the-moment produce, expressing a unique botanical language in consistent signature dishes while allowing for evolution and evolving expression.
These menus unfold with a nimble adaptability in relationship with growers, to identify what is sustainable to procure from the earth at any given time. Join us today in Vancouver.
