Vancouver, B.C., October 8, 2026 – Mount Pleasant’s Published on Main (3593 Main Street), which recently retained its one Michelin star for five years running, welcomes fall with the launch of its new seasonal tasting menu, Harvest. Available now until January 5, 2027, the menu is a celebration of the changing season, highlighting the kitchen’s favourite autumn ingredients through a curated snack selection, followed by a series of composed plates that capture the rhythm of autumn. Seasonal ingredients include: pumpkin, sunchoke, wild mushrooms, quince, rosehip, sea buckthorn, and Douglas fir.
Guests can make a reservation for Published on Main’s Harvest Tasting Menu ($170++ per person) online. The experience lasts approximately two and a half to three hours. The 12-course tasting menu, created by chef-partner Gus Stieffenhofer-Brandson together with chef de cuisine Nolan Hennenfent, begins with Markklößchen Suppe Bitte, a German-style bone marrow dumpling soup in rich beef shank broth with parsley oil, followed by Published’s signature Snack Attack.
“Fall is all about the harvest, when the orchards are ready to be picked, the forests are full of mushrooms, and when farms are sending us squash, sunchokes and sweet root vegetables,” says Stieffenhofer-Brandson. “With our Harvest Tasting Menu, we wanted to capture this feeling of abundance and the comfort of gathering around the table. Like all of our menus, it will keep evolving as ingredients come and go.”
Course highlights include Butternut, a butternut squash chawanmushi with spot prawn and bee pollen, and Bison, served raw with salal mostarda, meadowsweet-marinated beets and horseradish. Wild Mushrooms, which many have been hand-foraged by Stieffenhofer-Brandson, brings the forest to the table with chanterelle, matsutake and lobster mushrooms, herbed boudin blanc ravioli, Douglas fir oil and an aromatic mushroom bouillon.
Seafood and protein features include Scallop with brown butter swede, Slow Cooked Salmon with seaweed butter sauce and fermented potato flatbread, and Fraser Valley Duck with rosehip “ketchup,” braised red cabbage and elderberry jus. Black Apple, a shallot tart with black apple purée and Norwegian brown cheese, leads into desserts, including the Sunchoke Dilly, a roasted sunchoke parfait in a barley malt chocolate shell with birch crème, and Pumpkin with sea buckthorn curd. The meal closes with mignardises, including Pine Nut Halva with a grand fir blondie and a porcini fudge made with Manjari chocolate.
For Harvest, Published is sourcing many of its ingredients from local farms, foragers and producers such as North Arm Farm and Vive Le Veg.
“Alongside our Harvest Tasting Menu, we’ve also introduced new à la carte dishes for fall. Whether it’s the full tasting menu or a drink and a dish or two at the bar, there’s a few different ways to experience Published this season,” adds Stieffenhofer-Brandson.
Guests have the chance to complement their tasting menu with beverage pairings (from $95 for non-alcoholic pairings to $155 for a full beverage experience), curated by wine director Haley MacLeod and bar director Joe Casson, featuring wines, sake, cider, beers, cocktails, and non-alcoholic creations.
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.