Published on Main

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Published on Main

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02/24/2026

[ open for service, 5pm–11pm ]⁠
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CURED HAMACHI.⁠
fermented solstedt farm tomatillo⁠
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“When things for later become things for now.”⁠
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Our Preservation menu is built around what our pantry holds. This past summer we purchased every single tomatillo that Solstedt Organics, located just outside of in Lytton, BC, grew. The bulk of these were processed and fermented to keep through the seasons, their green sharpness mellowing into a rounded, savoury acidity as they rest.⁠
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Here they meet citrus-cured hamachi, dressed lightly with smoked pork fat. Cucumber and radish bring clarity, serrano a subtle heat, while the fermented tomatillo carries a brightness that feels both fresh and rich at once.⁠
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Preservation shifts time on the plate. Ingredients prepared months ago return not as memory, but as the structure of the course itself.⁠
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Available now on our Preservation menu.

02/22/2026

[ open for service, 5pm–11pm ]

CURED HAMACHI.
published ponzu, winter radish, green tea gelée.

Pristine hamachi from Japan, handled using the Ikejime method and gently cured in-house. The richness of the fish meets bright citrus, crisp winter radish, and a cool green tea gelée.

Now on the A la Carte menu.

02/20/2026

[ burgundy week 2026 ]

We’re incredibly proud to share that our Lead Sommelier, Ciaran Morgan, placed 2nd in the 2026 Best Sommelier of British Columbia competition this month!

Since joining the wine team late last year, Ciaran has quickly become a familiar face in our dining room. Ciaran is an active member in the Court of Master Sommeliers who is endlessly curious and always studying. He's a self-described forever student who treats every bottle as an opportunity to learn something new.

On Sunday, March 1st, Ciaran will co-host our Burgundy Master Classes alongside Wine Director Haley Macleod as part of Burgundy Week.

These small-group guided tastings are built around comparison. We’ll move through villages and producers side-by-side, discussing site, farming, and winemaking decisions and how they translate into the glass. The goal isn’t a lecture, but a shared table conversation and a closer look at why Burgundy continues to fascinate collectors and professionals alike.

These small-group guided tastings will taste side-by-side across villages and producers, focusing on site expression and stylistic decisions rather than score or prestige. A guided discussion designed for curious drinkers, collectors, and anyone wanting to better understand Burgundy at the table.

Seats are extremely limited.

Tickets and full schedule are available through our website.

02/19/2026

[ open for service, 5pm–11pm ]

GEODUCK.
sweetie drop peppers, summer melon

“When things for later become things for now.”

Our Preservation menu lives in that moment. Last summer’s melons from Vive le Veg were processed at their peak ripeness and frozen to carry that freshness forward. Sweetie drop peppers, also from Vive le Veg, were pickled and packed into the pantry. Months later, both return to the plate alongside an iconically west coast ingredient, Geoduck.

The thawed melon becomes a dressing with lime, fish sauce and the pepper’s own brine. Sliced geoduck is tossed gently through it, the cool clarity of the shellfish lifted by melon sweetness and a bright, light acidity from the peppers.

What was put away for another season now defines the dish.

Available for now on our Preservation menu.

01/07/2026

[ PRESERVATION MENU NOW LIVE ]

PRESERVATION.
a tasting menu shaped by time, patience, and intention.

Last night marked the launch of our newest tasting menu, and we couldn’t be more excited to share it with you. Preservation is rooted in the way we cook at Published on Main: sourcing ingredients when they're at their peak, then capturing their best moments through curing, fermenting, aging and then carefully storing them within our pantry.

This menu draws deeply from our cellar and preserves, allowing flavours harvested months ago to re-emerge with depth and new flavours. Each course reflects our ongoing relationship with seasonality, sustainability, and thoughtful cooking, while offering a distinctly winter expression of our kitchen.

The Preservation tasting menu is now live.

Have you experienced our tasting menu recently?
Reservations are now open.

Address

3593 Main Street
Vancouver, BC

Website

http://www.publishedonmain.com/

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