Dessert

The final courses of your evening at The Pointe are brought to you by our in-house pastry team.

The cheese, dessert and bread program change with the seasons which inspire our daily creations. With the freshest local and seasonal products coupled with the exotic from around the world, our pastry team 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.

Chefs Warren Barr and David Sider are committed to providing you with the freshest, locally sourced ingredients possible. As such specific items in each menu selection may change based on availability. Although updated on a regular basis, onsite menus may show slight variations from the below. 

Dessert

 

Plum Cheese Cake  13-
Okanagan Plum, Citrus, Graham Crumble,
White Chocolate
“O” Château Guiraud 1er Cru Sauternes   25-

Orange & Cream  13-
Frozen Pavé of Whipped Cream and Orange Icecream, Sparkling Orange Segments, Vanilla Panna Cotta
Grand Marnier “Centenaire”, FR 15-

‘Wild Sweets’ Chocolate  13-
Dulce De Leche, Chocolate Cake,
Cocoa Gelée, Salted Sponge Toffee
Taylor Fladgate 10 Year Tawny 10-

Peach and Elderflower Float 13-
Peach Ice Cream, Mascarpone Mousse
Homemade Elderflower Soda
Quails’ Gate “Optima” 2011, BC 13-

Blackberry with Thyme 13-
Sweet Ricotta Mousse, Lemon Cake
Blackberry Sorbet, Thyme Syrup
La Frenz Liqueur Muscat “Solera”, BC 11-

Raspberry and Dark Chocolate 13-
Aerated Chocolate Bark, Chamomile,
Chocolate Sorbet & Raspberry Sorbet
Graham’s LBV  2008, PT 14-

Platter of Petit Fours (for 2) 24-
Selection of House Made Chocolates
& Petit Fours
Venturi Schulze“Brandenburg No. 3”, BC 14-

CHEESE

Domestic

Baluchon
Quebec (Sainte-Anne-de-la-Pérade)
Semi-Soft, Cow, Unpasteurized

Avonlea Clothbound Cheddar
PEI
Firm, Cow, Raw

Allegretto
Quebec (Abitibi)
Firm, Sheep, Unpasteurized

Grey Owl
Quebec (Notre-Dame du Lac)
Soft, Goat

Blue Capri
BC (Abbotsford)
Firm, Goat

International

Chateau De Bourgogne
France (Burgundy)
Soft, Cow, Pasteurized

Ossau Iraty Fermier
France (Pyrenees)
Firm, Sheep, Raw

Kaamps Classic
Holland
Firm, Goat

Morbier
France (Comte)
Semi-Soft, Cow, Raw

Bleu d’Auvergne
France (Auvergne)
Semi-Soft, Cow, Pasteurized
 
Individual 8-
4 Selections 26-
6 Selections 38-
8 Selections 50-
Grand Tasting - All Cheeses 62-

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