The Acorn Vancouver

    🌱 The Acorn is one of Vancouver’s most celebrated plant-forward restaurants, known for redefining vegetarian and vegan dining with creative, technique-driven dishes made from the region’s freshest farmed and foraged ingredients.

    Located on Main Street, this award-winning spot offers beautifully plated seasonal menus, a zero-waste kitchen philosophy, and an elevated yet welcoming dining experience that appeals to vegetarians and non-vegetarians alike. From brunch favourites to multi-course tasting menus, The Acorn showcases bold flavours, thoughtful craftsmanship, and the best of BC’s local produce.

    🌱 The Acorn is one of Vancouver’s most celebrated plant-forward restaurants, known for redefining vegetarian and....

    🍽️ The Acorn Menu

    See the full The Acorn menu in Vancouver, including popular dishes and house favourites.

    👨‍🍳 Chef’s Menu

    A seasonal multi-course tasting menu featuring zero-waste creations, local ingredients, and chef-driven dishes served family-style. Vegan and gluten-free options are available. Limited quantities each night.

    Chef’s Menu Experience

    A curated multi-course tasting showcasing peak-season ingredients and innovative zero-waste cooking. Served family-style with optional wine pairing.

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    🍽️ A La Carte

    Fresh, local, and seasonal plates designed to highlight vegetables, grains, and thoughtful technique.

    Sourdough

    Red Fife sourdough served with house-cultured butter and Vancouver Island sea salt.

    Halloumi

    Crispy beer-battered halloumi with devil’s club tartar sauce.

    Carrot

    Ginger-brightened carrot with Abbotsford lime, coriander seed, and lemongrass.

    Chayote

    Chayote with fermented chili, cilantro root, hazelnut, shallots, and smoked rosehip.

    Shiitake

    Shiitake paired with soy-braised summer squash, kelp, ginger, and ginger leaf.

    Legume

    Porcini paté with wild mushroom gelée, pickled shallot, hot mustard, and a red lentil cracker.

    Cauliflower

    Preserved pepper, pickles, cauliflower mushroom, and a vibrant green sauce.

    Chicory

    Chicory salad with pear, grapes, hazelnut, and Buff d’Blue cheese.

    Garlic

    A garlic-focused plate with nugget potato, black garlic, green garlic, garlic scapes, and chèvre dressing.

    Matsutake

    Red Fife dumpling with matsutake mushroom, squash, and smoked seaweed.

    Kohlrabi

    Kohlrabi with dill, scallion, nuoc cham, and plum.

    Celeriac

    Celeriac paired with Cropthorne beans, smoked tomato, celery leaf, porcini, and focaccia.

    Cabbage

    Roasted cabbage with brown butter, sage, and pomme dauphinois.

    Corn

    Chanterelle mushrooms with Montana Morado polenta and cheddar.

    Harvest

    A daily rotating feature using the freshest farmed and foraged ingredients.

    🍰 Desserts

    Seasonal, produce-driven desserts inspired by local farms and wild foraging.

    Rose

    BC rice pudding with rosehip caramel, Nootka rose shortbread, and wild berries.

    Squash

    Apple and ginger cake with quince.

    Plum

    Plum with fig leaf, miso honeycomb, and Thai basil.

    🥞 Brunch Menu

    Weekends 10am-2pm. Seasonal, vegetable-forward brunch plates with bold flavours and thoughtful technique.

    🥗 À La Carte

    Fresh, creative dishes designed around local produce and house-made components.

    Chayote

    Julienned chayote in a bright nam jim vinaigrette with mint, cilantro, smoked rosehip BBQ, crispy shallots, and toasted hazelnuts.

    Potato

    Crispy fried German butter potatoes tossed in smoky onion-dill seasoning with garlic scape–dill aioli, house pickles, and braised mustard seeds.

    Chicory

    A Waldorf-style chicory salad with caramelized apple emulsion, compressed celery, buffalo blue cheese, and hazelnut croccante.

    Cheese Curds

    Crispy beer-battered cheese curds dusted with smoked pepper salt and served with house beer mustard.

    Waffle

    Belgian waffle topped with crispy oyster mushrooms, miso mushroom gravy, maple chili oil, cayenne emulsion, and lacto-fermented pickles.

    Celeriac

    Tempura-fried celeriac served over cassoulet-style heirloom beans with celeriac-skin soubise, pickled carrots, and a poached egg.

    Omelette

    Coligny Creek eggs folded with garlic-braised rainbow chard, parsley, chèvre, and a parmesan crisp.

    Mezze Platter

    Navy bean hummus, chili crunch, seared halloumi, toasted sourdough, pickles, blistered shishitos, shawarma mushrooms, fried brussels sprouts, and a poached egg.

    🍰 Sweets

    Beautifully plated, seasonal desserts with layered textures and flavour.

    Sorbet

    Blueberry–sumac sorbet with mint–poblano gel and cardamom oat crumb.

    Parfait

    Pumpkin parfait with maple yogurt, puffed wild rice granola, squash-caramel, and torched meringue.

    Pancake

    Crisp-edged pancake with pear syrup, seasonal jam, hazelnut cream, toasted hazelnuts, and frozen Coronation grapes.

    🍽 Sides

    Poached or Fried Egg

    Coligny Creek egg cooked to your preference.

    Toasted Livia Sourdough

    Fresh local sourdough, lightly toasted.

    Soft Scramble + Heidi Cheese

    Creamy scrambled eggs with melted Heidi cheese.

    Pancake + House Syrup

    Single fluffy pancake served with house-made syrup.

    🥂 Brunch Together

    A playful prix-fixe brunch designed for the whole table, including coffee or tea and a Mimosa or Fauxmosa. Full table participation required.

    The Acorn Menu Prices

    RestaurantMenus.ca last updated The Acorn menu: March 22, 2026

    🍽 Vegetarian

    ⏳ Opens Soon
    Show full hours
    Monday 5:30 pm – 10:00 pm
    Tuesday 5:30 pm – 10:00 pm
    Wednesday 5:30 pm – 10:00 pm
    Thursday 5:30 pm – 10:00 pm
    Friday 5:30 pm – 10:00 pm
    Saturday 10:00 am – 2:00 pm, 5:30 pm – 10:00 pm
    Sunday 10:00 am – 2:00 pm, 5:30 pm – 10:00 pm

    📍 Contact

    The Acorn • 3995 Main Street, Vancouver, BC, Canada, Vancouver

    604-566-9001 Get Directions

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