Acorn Godlaming

Acorn Godalming.

This restaurant has now been in the heart of Godalming for over two years. I remember before the team had even opened their doors and I popped along to introduce myself and they were still unpacking boxes and getting artwork up on the walls. How things have changed…

Two years on, myself and my other half were invited to come along and experience the new Sunday menu that has just been launched. We arrived early as I wanted to see the restaurant as authentic as possible. It looks amazing. I had such a warm welcome by Nuria, the manager, who showed us to our table. Before we even sat down, I noticed that 5 out of the 9 tables in the main restaurant had reserved signs on them, a very good sign!

The restaurant has a main dining area, as well as another room off to the left-hand side, this room is perfect for private events, conference lunches as well as bigger parties. All the décor was beautiful, and it felt cosy as the rain fell outside.

Before our meal, Bruce, the chef came out to have a chat with us. He has been a private chef for over 16 years and his passion for food shone through. He recommended a couple of dishes on the menu, as well as offering us a couple of varieties from the menu. Bruce recommended the suckling pig, which comes from the Salamanca province in Spain. Acorn ensure that the pigs are not too big, and the result is less fatty meat. We were also offered dauphinoise potatoes, as well as roast potatoes, which was a real treat. It was decision time.

For starters I had pate served with sour dough bread. The bread arrived warm, soft on the inside with olives infused into the dough, the bread complimented the soft creamy pate perfectly. The dish was also served with sundried tomatoes and drizzled in truffle oil; all the flavours worked perfectly! My other half opted for the smoked salmon fillet. The fish was cooked to perfection. The fish was oak smoked, it was lovely and flaky. Again, the presentation of the dish was second to none.

As we waited for our mains, I couldn’t help but notice the interaction of the team members and the guests in the restaurant. There was so much laughter and when one gentleman arrived Nuria even said “It’s such a lovely surprise to see you on a Sunday.” It was clear that this gentleman comes to the restaurant a lot and everyone was genuinely pleased to see him on a day he wasn’t usually in.

Our mains arrived. I had opted for the suckling pig and Adam had gone for the roast fillet of beef. Adam was asked how he wanted his beef cooked, another lovely touch that they take personal preference into account. The pork was beautiful, bursting with flavour the pork melted in the mouth the skin on the outside was lovely and crispy and came with a serving on crackling, again bursting with flavour.

The beef was the same, it had a hint of BBQ flavour and again it melted in the mouth and both meats were succulent and a very generous portion. The main meals came with a side of potatoes, roast and dauphinoise, broccoli and cauliflower cheese, as well as seasonal greens. The sides are bottomless, and the team are very attentive to ask if more are required. They are also served in ceramic dishes which keeps the sides nice and warm.

The plates were cleaned nice and promptly, and both of us were nicely full. Nuria came over to see how we had enjoyed our meals and asked if we wanted to see the dessert menu. It would have been rude to refuse! Somehow, we both managed to find some room for a pudding, it’s a talent of mine. Adam chose the sticky toffee pudding served with hot caramel sauce, off the specials menu and I went for the blondie brownie served with vanilla ice cream. The sticky toffee pudding was nice and warm, very soft sponge and the warm caramel sauce added to the temperature. The sponge was light and fluffy, and the toffee flavour came through nicely. The blondie brownie was nice and chewy in the centre with a nice crunch on the outside of both. The cold vanilla ice cream paired with the warm centre of the desserts worked very well.

After we finished eating Adam said, “This food rivals the food we had at The Four Seasons, I honestly think that is the best meal I have ever had.” And I agree.

The whole experience was brilliant. The food, the atmosphere, the service, the setting. As soon as I walked out the door, I messaged the VantagePoint team saying we all must come here as a team.

It is lovely to see this local business doing so well, get yourselves booked in and experience a taste sensation!

01483 427273

10-14 Wharf St, Godalming GU7 1NN


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