The Goods from Burdock & Co + Bar Gobo

Vancouver, BC | The Burdock restaurant family is set to light up the 24th annual Dine Out Vancouver Festival with its Michelin-star prestige, music-driven hospitality— and a shimmer of house-made Vegemite. From Jan. 21 to Feb. 8, Burdock & Co and Bar Gobo will participate with exceptional value, three-course menus designed to welcome both new and returning guests. Burdock & Co will extend its Dine Out menu for one additional night, through Feb. 9.

Burdock & Co will present a three-course version of its current tasting menu, for $110 (regular $165) — the festival’s special price category for Michelin-starred restaurants. Australian Road Trip Under a Cold Moon, inspired by chef Andrea Carlson’s recent travels to South Australia and Victoria, combines bright botanicals and sunny flavours from The Land Down Under while staying rooted in the Pacific Northwest.

British Columbia oysters, medlars and passion fruit meet native Australian flavours like Geraldton wax leaves, pepper berries and wattle seeds. Appetizer options include an ambrosial pho-like broth with kangaroo loin, while the main course features roasted lamb glazed with Vegemite that was made in-house with brewers’ yeast from nearby Brassneck Brewery. Optional non-alcoholic cocktails and wine pairings will also be available.

At Bar Gobo, chef Ralph Cravalho’s vibrant Filipino-inspired cooking, shaped by French technique, takes centre stage in a $65 three-course menu. Appetizers include the return of the fan-favourite beef tartare with crispy shallots and fish sauce caramel. For entrees, guests can choose from a tender bavette accompanied by lemongrass pomme purée or Albacore with Parisian gnocchi and tamarind beurre blanc.

The Michelin-recommended hi-fi wine bar will continues its nightly vinyl program throughout the festival, pairing locally grown produce and low-intervention wines with a custom sound system and lush acoustics that were designed for listening to records in the way they were meant to be heard.

Reservations are strongly recommended. For more information, see the Dine Out Vancouver Festival website.

BURDOCK & CO DINE OUT MENU
$110
(Beverages, tax and gratuity in addition)
Available at BURDOCK & CO until Feb. 9, 2026

APPETIZERS

Oyster with Elderflower Ponzu, Finger Lime
or
Sea Bream Crudo with Geraldton wax leaves, macadamia nut Ice, Salt Spring Island citrus vinaigrette
or
Australian Native Spice Broth with kangaroo loin, 2-year herring garum, cinnamon myrtle

ENTREE

Vegemite Roasted Lamb Loin with wattle seed and squash tart, caramelized onion

DESSERTS

Tonka Bean Custard with Anzac biscuit, honey sorbet
or
Petit Fours with house-made Marvellous Bar and passion fruit pavlova

BAR GOBO DINE OUT MENU
$65
(Beverages, tax and gratuity in addition)
Available at BAR GOBO until Feb. 8, 2026

APPETIZERS

Squash and Turnip Pavé with spruce-tip vinaigrette, pumpkin seed crumble
or
Beef Tartare with fish sauce caramel, crispy shallots, radicchio

ENTREES

Bavette Steak with pomme purée, lemongrass butter, sherry jus
or
Albacore Tuna and Parisian Gnocchi with mushrooms, tamarind beurre blanc, spicy gremolata

DESSERTS

Biko Sticky Rice Pudding with coconut caramel, poached pear
or
Crème Brulée with gianduja cremeux, hazelnut and feuilletine crunch