Published on Main Unveils Its 2026 Green Tasting Menu

The Goods from Published on Main

Vancouver, BC | Published on Main (3593 Main Street) welcomes the arrival of spring with the launch of its new seasonal tasting menu, Green. Available from April 13 through to July 7, this year’s iteration further refines the restaurant’s philosophy of hyper-local sourcing and its continued exploration of the “mother flavours” that have come to define the Published on Main experience: elderflower, rose, mushroom, seaweed, pine, and currant.

“Each year, our goal is to capture the essence of spring on a plate, and this new Green tasting menu highlights some of the best ingredients available in British Columbia right now,” explains chef-partner Gus Stieffenhofer-Brandson. “From nettles and mountain greens to sea vegetables and florals, each ingredient was selected intentionally and plays a part in our new dining journey.”

Guests can make a reservation for Published on Main’s Green ($170++ per person) online. The 10-course tasting menu, created by Stieffenhofer-Brandson together with chef de cuisine Nolan Hennenfent, begins with a Nettle Restorative Tea, followed by Published’s signature Snack Attack, a curated selection of tasty and addictive bites by the chefs team. A Spring Sunomono highlights the vibrancy of the season with a fresh and bright cucumber and elderflower dressing bathing tender young vegetables, a house made tofu, and seaweed from Moon Bay Aquafarm.

Another dish highlight is White Asparagus, featuring wild garlic and the very coveted rice grown in the Fraser Valley. To anchor the meal, Spring Lamb (from Creston’s Harmony Farm), showcases lamb in multiple expressions, including roasted, braised, and crafted into a house-made sausage. This is served over two courses with the newly minted “faquito” and a broth, reflecting the restaurant’s commitment to its whole-animal approach.

Desserts feature both a Rhubarb and Woodruff creation, followed by Grand Fir, tying back to the forest-driven flavours anchoring the Green tasting menu.

“With Green, we hope guests can experience spring on a plate that is both thoughtful and approachable. Alongside our tasting menu, we’re also introducing new à la carte dishes. Guests have several ways to enjoy the new season at Published,” adds Stieffenhofer-Brandson.

To complement the tasting menu, wine director Haley MacLeod and bar director Joe Casson have curated a dynamic beverage pairing ($155++ per person; $95++ per person for non-alcoholic options) featuring a selection of wines, alongside sake, cocktails, and non-alcoholic creations designed enhance the menu’s nuanced flavour profiles.

Published on Main is open seven days a week, from 5 p.m. to 11 p.m. Reservations are available online for both its a la carte menu and tasting menu at www.publishedonmain.com. Select seats are reserved for walk-ins each day.