There were so much attention to detail and little extras contained in each [vegan] dish I could blather on forever. It was really lovely to have such care and talent in each course! Our waiter, Ike, was fantastic…He took extra special care of us and was always on the ball. Genuinely friendly and a pleasure to interact with.
Dessert
The final courses of your evening at The Pointe are brought to you by Pastry Chef Matt Wilson.
The cheese, dessert and bread program change with the seasons which inspire Matt and the entire pastry brigade for their daily creations. With the freshest local and seasonal products coupled with the exotic from around the world, Pastry Chef Matt Wilson looks to delight, inspire and challenge your palette with an array of modern whimsy. In the comfort of the conventional with the spirit & adventure of the unconventional, we look forward to helping you find the perfect selection and pairing.
Dessert
Rhubarb 12-
Sour Cream Ice Cream, Walnuts
Lustau Dry Olorosso “Don Nuño”, ES 9-
Lustau Dry Olorosso “Don Nuño”, ES 9-
Crème Fraiche Mousse 12-
Lemonade, Arugula, Spices
Twentieth Century 14-
Avocado Ice cream 12-
100% Chocolate, Mole, lime
Chamucos Añejo 18-
Olive Oil Sponge 12-
Grapefruit, yoghurt
Rollingdale Kerner Ice Wine 2006, BC 23-
Aerated Hazelnut Praline 12-
Bee Pollen, Cocoa Nibs
Grant Burge “10 Year” Muscat, AU 10-
Blonde Chocolate 12-
Hazelnut Financier, Cherry, Basil
La Frenz Liqueur Muscat “Solera”, BC 11-
Platter of Petit Fours (for 2) 28-
Selection of House Made Chocolates
& Petit Fours
(Please allow 10 minutes for preparation)
Venturi Schulze “Brandenburg No. 3”
2008, Vancouver Island 14-
(Please allow 10 minutes for preparation)
Venturi Schulze “Brandenburg No. 3”
2008, Vancouver Island 14-
Cheese
Goat
Saint Maure, France, Loire Valley
Soft, Raw
Ibores Paprika, Spain, Extremadura
Firm, Raw
Soft
Chateau De Borgogne, France, Burgundy
Cow, Pasteurised
Reblochon, France, Savoie
Cow, Raw
Semi-Soft & Rind Washed
Morbier, France, Franche-Comte)
Cow, Raw
Mont Jacob, Quebec, Saquenay-Lac-Saint-Jean
Cow, Pasteurised
Semi-Firm
Alpindon, BC, Creston
Cow, Raw, Organic
Therondal, France, Averon
Cow, Unpasteurised
Firm
Avonlea, PEI
Cow, Raw
Red Leicestershire, England, Vale of Belvoir
Cow, Pasteurized
Blue
Cabrales, Spain, Asturias
Cow, Goat, Sheep, Raw
Bleu Elizabeth, Quebec, Sainte-Elizabeth de Warwick
Sheep, Raw
Individual 6-
4 Selections 24-
6 Selections 36-
8 Selections 48-
10 Selections 60-
Grand Tasting - All Cheeses 72-
Individual 6-
4 Selections 24-
6 Selections 36-
8 Selections 48-
10 Selections 60-
Grand Tasting - All Cheeses 72-