Local Citrus Inspires New Menu @ Burdock & Co

Who says you can’t grow citrus in a Canadian winter? Chef Andrea Carlson is debunking that myth at the Michelin-starred Burdock & Co with her latest tasting menu: Citrus-Scented Rain Under a Snow Moon.

Running through early April 2026, this hyper-seasonal menu is inspired by an unlikely gift: more than 30 varieties of citrus grown right here in B.C.. Sourced from The Garden—a 6,000-square-foot, climate-resilient greenhouse on Salt Spring Island—these rare fruits like sudachi, bergamot, and Palestinian lime are bringing a “15 out of 10” brightness to the late-winter table.

The Highlights on the Plate

Chef Carlson’s restless creativity is on full display with dishes that bridge the gap between sustainability and fine dining:

• A Statement for the Sea: Local red sea urchin is transformed into a sauce for sake-kasu braised burdock, lifted by Meyer lemon and pickled baby bull kelp.
• The “Foie Gras” of the Sea: A standout plant-based ankimo uses pan-seared celeriac to mimic the velvety texture of monkfish liver, finished with a tangy yuzu emulsion.
• The Main Event: Charcoal-grilled squab gets a triple dose of floral Palestinian lime in its glaze, jus, and stuffing.
• Botanical Dessert: An “ocean-forest-orchard” finale featuring candied white kombu, spruce-tip mousse, and a light foam made from the spindle-like Buddha’s hand citron.

Beyond the Flavor: A Model for the Future

This menu is about more than just great taste; it’s a celebration of food security. The Garden operates as a closed-loop farm, using rainwater irrigation and renewable heat to grow tropical fruit with the energy footprint of a single household. Supporting these regenerative growers is at the heart of Burdock’s philosophy.

The Details

• Availability: Thursday to Monday through April 6, 2026.
• Price: Tasting menu is $175, with wine pairings ranging from $90 to $135.
• Zero-Proof: A thoughtful non-alcoholic pairing is available for $65.

Reservations are highly encouraged for this intimate 32-seat gem, though bar walk-ins are always welcome. Head to Main Street to catch this “harbinger of spring” before the menu changes in April! —Noa Nichol