Restaurant Yarrow
#101, 10544 114st T5H 3J7 Edmonton, AB, Canada

Mid service snap of our tart of raw side stripe prawns, marinated in shell oil and wild horseradish // salted radish - @carolineyeg

Stunning cauliflower from @sundogorganicfarm hitting the menu this week. Tickets are now live for November. With our lite menu on Wednesday and Thursday and full menu on Friday and Saturday, we’re good for a fun weeknight out or the total package date night inn the weekend.

We take our snacks just as seriously as our dishes. Here is some fresh endive, brushed with a roasted kombu emulsion and finished with a hemp heart and seaweed crumble. The crumble itself consists of toasted hemp hearts, ground nori, fried dulse, candied macro kelp, and a bit of fried garlic. Lots of texture and lots of flavour. Side note, tickets for November will be available soon. We are also taking inquiries for private holiday parties. Please email [email protected] if you’re interested.

Sourdough // crab apple // black trumpet mushroom We’re always striving to reduce our waste. Not only for the challenge to use leftover product, but we feel it is our responsibility as well. Though, as mentioned in a previous post, we feel bread, in the traditional sense, doesn’t necessarily work on a menu our size. We didn’t want a product that we spend so much time and energy on to go to waste. Here is a custard made from our leftover sourdough with chewy crab apples, candied black trumpets, and a light syrup flavoured with both the crab apple juice and black trumpet syrup. A good transition from savoury into sweet.

Our goal is to let the produce do the talking. Instead of piling on the ingredients, we aim to use the fewest ingredients possible. We like the idea of seasoning something with itself, in different preparations. Here is our dessert of wild blueberries and brown cheese. These beautiful blueberries are glazed in a wild blueberry juice that has been reduced without applying any heat using a rotovap. This technique of vacuum-reducing allows us to maintain the freshness of the raw juice. Simply served with whipped brown cheese.