Burdock & Co is serving up a poetic ode to late summer with its latest moon-inspired tasting menu, Submerging Stones Under a Sturgeon Moon, available until the end of September. Chef Andrea Carlson—Canada’s first female chef-owner to earn and maintain a Michelin star—draws on the Sturgeon Moon’s symbolism of release, weaving together seasonal abundance, ocean health, and low-waste ingenuity.
The multi-course menu features corn, tomatoes, scallops, and sea urchin in inventive, deeply sustainable dishes. Rosehip-glazed scallops are paired with a tomato dashi made from often-discarded scallop mantles, while corn “risotto” is built on charred kernels and cob stock, sharpened with tart crab apple broth. Berkshire pork collar, slow-cooked in the style of char siu, is finished with shaved geoduck, prawn bisque, and XO sauce enriched with B.C. sea urchin.
Sea urchin takes a starring role again in a savoury uni gelato—a briny, earthy creation served alongside burdock root, candied almonds, and fig. Its inclusion supports Ocean Wise’s Seaforestation initiative, aiming to restore BC’s dwindling kelp forests.
Thoughtfully paired wine and zero-proof options round out the experience, from a plum-blossom Plum Pocari Spritz to Champagne chosen to play with the spice and florality of Carlson’s dishes. As with all Burdock moon menus, this cycle reflects micro-seasonal shifts and Indigenous and Farmers’ Almanac traditions, offering both a taste of the Pacific Northwest and a moment to, as Carlson says, “let your worries be carried away.”
Submerging Stones Under a Sturgeon Moon is $165, with wine or zero-proof pairings available. Reservations are recommended, though bar walk-ins are welcome. —Noa Nichol
Photos by Hakan Burcuoglu
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September 10th, 2025 at 12:54 am
The uni gelato with burdock root and fig really caught my attention—that’s such a bold and fascinating idea! Definitely tempted to book a table before September ends.
December 1st, 2025 at 12:18 am
The menu uses familiar ingredients (corn, tomatoes, scallops) but with surprising variations, demonstrating advanced cooking techniques.
January 22nd, 2026 at 11:23 pm
As a reader, this menu feels like edible poetry deeply seasonal, thoughtful, and rooted in sustainability. The uni gelato and low-waste techniques are especially compelling.
January 22nd, 2026 at 11:24 pm
Good!
February 2nd, 2026 at 4:31 am
Thank you for sharing this post slope game.
March 5th, 2026 at 8:20 pm
Wow, this sounds like an incredibly innovative and delicious culinary experience! The use of sea urchin to support ocean restoration is especially commendable. The flavour combinations are adventurous, but I’m intrigued. This makes me want to explore more unique and creative things – almost as creative as the combos you can create in the Suika Game! If you’re looking for a fun, relaxing break, give it a try.
May 4th, 2026 at 12:07 am
Wow, great post. It gave me a lot of useful information. I look forward to your next posts
May 30th, 2026 at 1:05 am
What a beautifully crafted dining experience! Burdock & Co’s moon-inspired menu blends sustainability, creativity, and seasonal flavors in a truly memorable way. Reading about these innovative dishes reminds me of discovering trending audio gems on a great soundboard.