Acre Through the Seasons, a new restaurant located in Richmond’s Versante Hotel, stands out by drawing inspiration and ingredients from its private farm and greenhouse, Acre Lavande, on Cortes Island.
Executive Chef William Lew and Restaurant Chef Lemuel Tsang use the latest harvest from Acre Lavande and other local producers to create seasonal menus that evoke the smells, tastes, textures, and memories of Pacific Northwest cuisine.
The first experience, Series 1, is Forest | Forage | Wild Game-themed and offers unique options for vegetarians. Each dish’s presentation reflects the season, using natural elements from Cortes Island like moss and twigs to provide context for the food. The vegetarian menu features satisfying courses based on sunchoke, mushrooms, and even an inventive “gravlax” made of carrots.
Future menus will explore B.C.’s unique terroir, with Series 2 themed around Vineyards | Farms | Harvest. The dining room’s decor will change with the seasons.
Series 1 menus at Acre Through the Seasons cost $98 per person and are available Thursday to Sunday from 5 pm to 9:30 pm, with afternoon tea service also available on weekends.
For more information, visit clubversante.com, clubversante.com/acre, and acrelavande.com.
