Published on Main Unveils Their 2026 Flourishing Tasting Menu

The Goods from Published

Vancouver, BC | Published on Main (3593 Main Street) is celebrating summer with the launch of its new seasonal tasting menu, Flourish. Available now until early October, this year’s menu highlights British Columbia farms at the peak of summer abundance, translating the spirit of a fun, backyard barbecue (a bit of a potluck, a bit nostalgic) into the Mount Pleasant restaurant’s signature multi-course dining journey. Fresh ingredients include: sungold tomatoes, sweet corn, peach, rose, black currant, and cucumber.

“Summer is when our gardens are in full bloom, and our farmer friends have some of the best and freshest ingredients available to us,” says chef-partner Gus Stieffenhofer-Brandson. “Flourish will continue to evolve throughout summer, depending on what they harvest for us. For this tasting menu, we were inspired by the feeling of backyard barbecues, almost like a potluck with family and friends, where dishes are playful, a little whimsical, and completely centred on letting the vegetables and garden goodies speak for themselves.”

Guests can make a reservation for Published on Main’s Flourish ($170++ per person) online. The 10-course tasting menu, created by Stieffenhofer-Brandson together with chef de cuisine Nolan Hennenfent, begins with a Chilled Summer Tea, steeped with rhubarb, lemon verbena and lemongrass, followed by Published’s signature Snack Attack, including a Summer Tomato Orb, Side Stripe Prawn with rose and pink peppercorn, and a Boneless Fried Chicken Wing with hot honey butter and pickled celery.

Course highlights include Strawberry Fennel Gazpacho, pairing cured scallop and poached prawn – a lighter and brighter expression of the Spanish staple. Sungold Tomatoes with fermented kohlrabi and black currant leaf showcases the best of the season. Seafood and protein features include Dungeness Crab with a cucumber and elderflower peaso dressing, and BBQ Beef, with beef in multiple expressions, including roasted striploin and braised cheek lacquered in a preserved rosehip BBQ sauce, served alongside semolina grits and a bountiful summer succotash. Desserts include Elderflower with cucumber, sorrel and yogurt, and a Black Currant Dilly Bar.

For Flourish, Published is sourcing many of its ingredients from local farms and producers such as Glorious Organics, Cropthorne Farm, Vive le Veg, North Arm Farm, and Hannah Brook Farm.

“In addition to the tasting menu, we’re also introducing new à la carte dishes for summer. Some of my favourites are the Farm Vegetable Party and Sungold Tomatoes elderflower peaso. There are just so many different ways to enjoy Published. We always invite guests to pull up a seat at a bar for a drink and a dish or two,” adds Stieffenhofer-Brandson.

Guests have the chance to complement their tasting menu with beverage pairings, curated by wine director Haley MacLeod and bar director Joe Casson ($155++ per person; $95++ per person for non-alcoholic options; $125++ per person for blended options) featuring wines, sake, cider, beers, cocktails, and non-alcoholic creations designed to enhance Flourish’s garden-forward ingredients.

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