Palate Cleanser. Rosehip & Gingerleaf Granité w/ Rhubarb Compote and One Haskap Berry.
Tenth Course. Stone Fruit – Peach Sorbet, Cornmeal Cake, Umeboshi Caramel, Apricot Compote.
Sparkling Cuvée – Endenvale “Best of Earth and Science” Chardonnay – Belrose, Australia
peascreateveganfood
WHAT THE FUCK IS THIS SHIT
Vivid-Rain8201
This looks like a fun time!! 😄
myleelalee
Wow! Everything looks delicious.
Dontfeedthebears
How did you enjoy everything? I’d love to do a vegan coursed menu.
sjdragonfly
I used to live in Vancouver and the Acorn never failed to be amazing. I’m drooling at your photos!
Beckstabber
The Acorn is one of my favourite restaurants. I’m glad you had a great experience there.
lilcaesarscrazybred
Wowww!! This is soo beautiful. I love tasting menus and am going to Van soon—I assume you would recommend it based on your other comments. Do you or anyone here have any other tasting menu recommendations for the area?
TheMowerOfMowers
looks amazing but i am firmly in the camp of people who think food should be in large quantities on as few plates as possible to not waste dishes and water washing them
9 Comments
Carrot Away – Single Malt HP Zero-Proof Whiskey, Pressed Local Carrot Juice, Fresh Lemon, Ginger, Miraculous Vegan Foamer.
First Course.
Broth – Squash & Rosehip w/ lovage oil.
Second Course.
Sourdough – Marquis Wheat, House Cultured Butter, Vancouver Island Sea Salt.
Third Course.
Amuse – Crispy Maitike Mushrooms 2/ Rhubarb Hot Sauce. Fresh Purple Turnips w/ Radish Top Salsa Verde.
Fourth Course.
Kohlrabi – Kimchi, Burnt Onion, Fire Roasted Mushroom, Pickles, Cilantro.
Fifth Course.
Bok Choy – Preserved Plum, Fresh Herbs, Hazelnuts, Shallots.
Sixth Course.
Shiitake – Soy Braised Squash, Kelp, Ginger + Ginger Leaf.
Seventh Course.
Asparagus – Rhubarb, Wild Rice, Magnolia.
(Started eating before I took a pic)
Ginger Beer – Cold Pressed Ginger Juice, Cayenne Pepper, Fresh Lime, Sparkling Water, Angustura Bitters, Ginger Candy.
Eighth Course.
Morel – Hop Shoot + Nettle Pistou, Cropthorne Farm Beans, Green Things.
Ninth Course.
Chicory – Endive, Apple, Elderflower, Hazelnut Croccante, Pickled Green Apricot.
Palate Cleanser.
Rosehip & Gingerleaf Granité w/ Rhubarb Compote and One Haskap Berry.
Tenth Course.
Stone Fruit – Peach Sorbet, Cornmeal Cake, Umeboshi Caramel, Apricot Compote.
Sparkling Cuvée – Endenvale “Best of Earth and Science” Chardonnay – Belrose, Australia
WHAT THE FUCK IS THIS SHIT
This looks like a fun time!! 😄
Wow! Everything looks delicious.
How did you enjoy everything? I’d love to do a vegan coursed menu.
I used to live in Vancouver and the Acorn never failed to be amazing. I’m drooling at your photos!
The Acorn is one of my favourite restaurants. I’m glad you had a great experience there.
Wowww!! This is soo beautiful. I love tasting menus and am going to Van soon—I assume you would recommend it based on your other comments. Do you or anyone here have any other tasting menu recommendations for the area?
looks amazing but i am firmly in the camp of people who think food should be in large quantities on as few plates as possible to not waste dishes and water washing them