Sunflower Lodge BC

07/15/2026

Before produce leaves the fields for the season, we pickle, ferment, and preserve as much of it as we can.

With over 200 varieties of produce grown on our 17-acre certified organic farm , that means a lot of jars.

From pickles and beans to kimchi and syrups, what the farm grows in summer shows up on your plate long after harvest ends.

07/10/2026

Welcome to Sunflower Lodge 🌻

Tucked away in Fraser River Heritage Park, our restaurant is hand built from natural log and warm wood, with light that pours in through the windows, and views of mountains while you dine.

Everything on the menu is made from scratch using produce grown on our certified organic farm .

Whether you're coming from Maple Ridge, Abbotsford, Vancouver, or somewhere nearby, we invite you to come escape the noise of the city for a day.

07/07/2026

Grass-fed flat iron steak from , a local BC farm raising cattle with sustainable practices we believe in.

To complete the dish, we pair the beef with grilled white asparagus, braised shallots, potato pavé, and red wine jus.

Reservations via link in bio.

07/02/2026

Our Sangria Margarita, designed to match the colours of a summer sunset 🍹

Made by Finley Kinghorn, our barman extraordinaire, with Teremana Blanco Tequila, fresh lime juice, Sons of Vancouver Quadruple Sec, and a syrup steeped from Karla's Special Teas Sangria Tea.

Finished with dried fruit, smoked salt, and a cube of frozen fresh squeezed orange juice.

Come enjoy one on the patio this summer, while gazing at the mountains in the distance.

Reservations via link in bio.

06/23/2026

What isn't sourced from our farm is picked fresh from our garden. The lemon balm in tonight's dessert was picked just before service.

06/19/2026

Beef Tartare with pickled rose

The rose was grown on our farm , harvested last summer, and pickled in-house before the season ended.

With natural preservation, what the farm grows in the summer shows up on your plate throughout the seasons.

06/14/2026

Our sous chef Brandon Bobinski with fresh pasta he made from scratch.

If we don't make it, we don't serve it.

06/09/2026

Meet Justice Charlebois, our chef de cuisine at Sunflower Lodge.

Justice has been part of the Sunflower family for over five years, starting as sous chef at .

Before Sunflower, he spent time in the kitchens of Hawksworth and Coquille in Vancouver and at Restaurant Jan in France, a Michelin-starred restaurant.

His passion and dedication to handmade food are what drive us forward every day.

05/05/2026

Fraser valley cold smoked chicken breast with spring vegetable succotash (fiddleheads, stinging nettle, lily spears), jus, tarragon oil. hit it out of the park with this one! The subtle smoky taste really takes this chicken to the next level.
Thank you to Tim and our friends for the beautiful local birds 🙏
🍗

04/25/2026