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The Acorn

Details
Brunch Menu
Dinner Menu
Vegetarian Menu
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Dinner Status: Accepting Reservations
Location
  • 3995 Main Street
  • Vancouver, BC V5V 3P3
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Details Brunch Menu Dinner Menu Vegetarian Menu

  • Details

    The Acorn is an award-winning, vegetable-forward restaurant and bar located at the heart of Vancouver’s Main St. It is a destination for diners seeking the best and most creative meals made from fresh, locally sourced ingredients. Carefully crafted dishes cater to vegans and gluten free diners while ensuring that even the staunchest meat eaters leave fully satisfied.

  • Brunch Menu

    Breakfast/Brunch Menu Price Range: $40-$55 Cuisine Type: Vegan & Vegetarian Gluten-Free Options Available: Yes Neighborhood: Main Street, Mt. Pleasant Price for this Menu: $49 Reservation Status: Reservations Accepted Vegetarian Options Available: Yes

    Appetizers

    POTATO Crispy fried German butter potatoes tossed in smoky onion and dill seasoning with fresh dill, garlic scape and dill aioli, house sauerkraut, braised mustard seeds. GF, V

    or

    BEET Roasted golden and red beets on a bed of whipped tofu "Ricotta," radicchio + nootka rose chutney with a preserved lemon emulsion, and crispy beet chips. GF, V

    or

    DAIKON Julienned daikon dressed in magnolia vinaigrette and mint, layered over lightly poached daikon with magnolia ponzu, finished with crunchy furikake. GF, V -or- KARAAGE Marinated sunchoke, fried in a karaage-style dredge, seasoned with flaxseed tōgarashi, served with ginger aioli. GF, V

    or

    Entrees

    WAFFLE House Belgian waffle topped with crispy fried oyster mushrooms, miso mushroom gravy, maple chili oil, cayenne emulsion, and lacto-fermented pickles - an Acorn brunch classic since 2015. GF + V

    or

    ROOT Seared parsnip and salsify over cassoulet-style heirloom beans with a silky parsnip-skin soubise, glazed shemeji mushrooms, crispy salsify skins, and a poached egg. GF, V Option

    or

    BREAKFAST SANDWICH Maple carrot “bacon” with Espelette chilli jam, dijonnaise, pickled shallots, greens, and a fried egg, tucked into a Livia Sweets potato bun. -or- MEZZE PLATE Whipped dill chèvre, chili crunch, carrot lox, toasted Livia sourdough, pickled sumac shallot, green apricot-olive tapenade, fried Brussels sprouts, and a poached Coligny Creek egg.

    or

    Desserts

    SORBET Apple sorbet with a sage shortbread and haskap cider reduction. GF, V

    or

    PANCAKE Acorn pancake, crispy outside and fluffy inside, with pear syrup, seasonal jam, hazelnut dessert cream, toasted Fraser Valley hazelnuts, and frozen blueberries. V

    or

    SUNCHOKE Roasted sunchoke ice cream, meringue, and burnt bay leaf chantilly sitting on a bed of apple compote topped with crispy sunchoke chips and a drizzle of caramel. GF

    or

    Special Notes

    Start your weekend with an unforgettable brunch at The Acorn during Dine Out Vancouver! Available Saturdays and Sundays from 10am-2pm, our special 3-course brunch menu is crafted with the same care and creativity as our award-winning dinner offerings and includes coffee or tea. Savour fresh, locally sourced ingredients in dishes designed to surprise and delight, with our impeccable brunch beverage menu to complete the experience. There will be a limited a-la-carte menu for kids 12 and under.Vegan and gluten-free options are always available. Join us for this unique brunch experience and make your winter weekend extraordinary! *Due to the hyper-local seasonality of the restaurant, this menu is for reference only and is subject to change

    Beverages, tax and gratuity are extra.

  • Dinner Menu

    Cuisine Type: Vegan & Vegetarian Gluten-Free Options Available: Yes Neighborhood: Main Street / Mt. Pleasant Price for this Menu: $70 Reservation Status: Accepting Reservations Vegetarian Options Available: Yes
    *Menu is Subject to Change* Sourdough Marquis Wheat, House Cultured Butter, Vancouver Island Sea Salt Carrot Roasted and Charred Carrot with a Carrot-Ginger Sauce, Abbotsford Lime, Coriander Seed, Lemongrass, Green Curry Emulsion Daikon Julienned Raw and Poached Daikon in a Magnolia Vinaigrette and Ponzu, Mint, Kombu Furikake Beet Roasted and Glazed Beets with Preserved Cherry, Parsley Root, Fennel (add Whipped Chevre $3) Celeriac Confit Celeriac, Cropthorne Farms Beans, Smoked Button Mushroom Lardons, Charred Leeks (add House Ricotta $3) San Marzano Basil Cavatelli Pasta, Kombu, Green Apricots + Blueberries, Garlic Breadcrumb (add Parmesan cheese $3) Chicory Salad Black Garlic, Preserved Fennel, Hazelnut Croccante, Pink Lady Apple (add Blue d'Buf $3) Sunchoke Sundae Sunchoke Ice Cream, Meringue, Black Sunchoke Caramel, Apple Compote

    Special Notes

    Experience The Acorn’s award-winning, locally sourced, and sustainable vegetable-forward cuisine during Dine Out Vancouver from January 21 to February 8. Our thoughtfully curated multi-course menu showcases the creativity and care that make us a standout dining destination. Indulge in an optional local wine-pairing and discover fun additions to elevate your experience. While the menu is subject to change based on seasonal ingredients, vegan and gluten-free options are always available. Please note, modifications to the menu are politely declined, and an à la carte menu will not be offered at dinner during the festival. We can’t wait to welcome you for this special culinary journey! *Due to the hyper-local seasonality of the restaurant, this menu is for reference only and is subject to change.

    Beverages, tax and gratuity are extra.

  • Vegetarian Menu

    Cuisine Type: Vegan & Vegetarian Gluten-Free Options Available: Yes Neighborhood: Main Street / Mt. Pleasant Price for this Menu: $70 Reservation Status: Accepting Reservations Vegetarian Options Available: Yes
    *Menu is Subject to Change* Sourdough Marquis Wheat, House Cultured Butter, Vancouver Island Sea Salt Carrot Roasted and Charred Carrot with a Carrot-Ginger Sauce, Abbotsford Lime, Coriander Seed, Lemongrass, Green Curry Emulsion Daikon Julienned Raw and Poached Daikon in a Magnolia Vinaigrette and Ponzu, Mint, Kombu Furikake Beet Roasted and Glazed Beets with Preserved Cherry, Parsley Root, Fennel (add Whipped Chevre $3) Celeriac Confit Celeriac, Cropthorne Farms Beans, Smoked Button Mushroom Lardons, Charred Leeks (add House Ricotta $3) San Marzano Basil Cavatelli Pasta, Kombu, Green Apricots + Blueberries, Garlic Breadcrumb (add Parmesan cheese $3) Chicory Salad Black Garlic, Preserved Fennel, Hazelnut Croccante, Pink Lady Apple (add Blue d'Buf $3) Sunchoke Sundae Sunchoke Ice Cream, Meringue, Black Sunchoke Caramel, Apple Compote

    Special Notes

    Experience The Acorn’s award-winning, locally sourced, and sustainable vegetable-forward cuisine during Dine Out Vancouver from January 21 to February 8. Our thoughtfully curated multi-course menu showcases the creativity and care that make us a standout dining destination. Indulge in an optional local wine-pairing and discover fun additions to elevate your experience. While the menu is subject to change based on seasonal ingredients, vegan and gluten-free options are always available. Please note, modifications to the menu are politely declined, and an à la carte menu will not be offered at dinner during the festival. We can’t wait to welcome you for this special culinary journey! *Due to the hyper-local seasonality of the restaurant, this menu is for reference only and is subject to change

    Beverages, tax and gratuity are extra.

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