Published on Main is proud to showcase a special feature sheet built around kelp our team hand harvested from Moon Bay Ocean Farm. Located just off the coast of British Columbia, Moon Bay is a small-scale kelp farm run by Chris, a passionate steward of the ocean who shares our commitment to sustainability and thoughtful sourcing.

Earlier this month, our Executive Chef Gus Stieffenhofer- Brandson and Chef de Cuisine Nolan Hennenfent spent the day on the water with Chris, hand-harvesting Bull Kelp and Alaria — two native species that thrive along our coastline. These ingredients don’t just support our menu — they support the ocean itself. Grown regeneratively, kelp improves water quality and restores local ecosystems, making it a powerful partner in our ongoing effort to bring sustainability to the heart of fine dining in Vancouver.

While we may not have a farm of our own, our connection to producers like Chris allows us to build relationships rooted in care, respect, and shared purpose. These ingredients are woven into dishes across this limited-time feature, appearing in many different ways — showcasing their versatility and depth.

We invite you to join us at our Michelin-starred restaurant in Vancouver and experience how thoughtful sourcing can shape a meal — and tell a story.