Dinner

Surveying the panoramic vistas from the westernmost point of Tofino’s idyllic Chesterman Beach, The Pointe Restaurant’s inspired West Coast cuisine and attentive service come gift-wrapped with 240 degree views of the Pacific Ocean, surrounding islands and wildlife.  Much of the fresh seafood is fished from the very waters overlooked by The Pointe, and a longstanding focus on locally sourced, high quality ingredients is evident.  Dinner is offered on a seasonal à la carte menu, but for the best of the best, try Executive Chef Warren Barr and Restaurant Chef David Sider's weekly tasting menu, paired with a selection of wines, showcasing BC’s finest selections with a broad range of international bottlings. Out of the ordinary desserts reflect an innovative Pastry program where almost everything - from bread to butter to scrumptious chocolate croissants - is housemade.

A true taste of Rustic Elegance On Nature’s Edge - and the West Coast’s best views - are on the menu at The Pointe Restaurant and On the Rocks Lounge. Please note our evening restaurant clothing standard is smart-casual

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. 

Appetizers 

Roasted Pumpkin Soup 16-
Spiced Scallop Parfait, Salted Pork & Rye Crumble

  Dressed Beetroot & Fruit Vinegar 17-
Chicken Liver Parfait, Arugula, Hazelnut

‘Sloping Hills’ Pork Torchon   18-
Baby Greens, Seaweeds
Shaved Mushroom Salad

  Albacore Tuna in Mushroom Powder 19-
Purple-Top Turnip, Parsley, Hen’s Egg Vinaigrette

‘Outlandish’ Oyster Risotto 21-
Sourdough, Watercress, Cured Foie Gras

Smoked ‘Northern Divine’ Sturgeon  22-
Roasted Leeks, Celeriac, Apple
Buttermilk & Dill Vinaigrette

Roasted Rabbit Ballotine 22-
Heirloom Carrot, Chervil
Toasted Sunflower Jus

 

 

 

Main Courses

 Spiced Sweet Potato Agnolotti 28-
Grapes, Walnut, Sage
Toasted Hay & Brown Butter Emulsion

Crisp ‘Sloping Hills’ Pork Belly 36-
Potato Purée, Sweet Onion, Fermented Cabbage
Salted Cod, Buttermilk

  Baked Arctic Char en Étuvée 36-
Root Vegetable, Pink Peppercorn & Citrus Nage

‘Brome Lake’ Duck 38-
Roasted Breast, Savoy Cabbage & Leg Meat Crépinette
Oyster Mushroom & Chestnut Ragout, Thyme Oil

Slow-Roasted Chuck Steak 38-
Smoked Mushroom, Sunchoke
Salted Huckleberry & Rosemary Jus

  Camelina-Poached Sablefish 42-
Roasted Onions, New Potato, Baguette Crumble
Sauce Bouillabaisse

Venison Striploin 45-
Bacon, Parfait, Caramelized Parsnip, Brussels
Smoked Pear & Vinegar Jus

 

Tasting Menu
October 18th – October 24th

Purple Top Turnip & Winter Radish
Parsley, Mushroom, Hen’s Egg Vinaigrette
Clos du Soleil “Grower’s Series” Pinot Blanc 2013, BC

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Smoked Outlandish Oysters
Potato Purée, Gem Lettuce
Black Hills “Alibi” 2013, BC

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Charred Lamb & Kohlrabi
Chestnut Mushroom, Citrus
Bartier Bros. Syrah 2011, BC

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Honey Crisp Apple Baked in Rye
Duck Liver Mousse, Thyme, Duck Skin Crumble
Pfaffenheim “Grand Cru Steinert” Pinot Gris 2009, FR

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Whey-Glazed Pork Belly
Roasted Onions, Brown Butter
Blue Mountain Pinot Noir 2012, BC

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Fennel Cake
Bay Leaf, Honey Poached Fig, Almond Tuile
Chateau Guiraud 1er Cru Sauternes 1998, FR


Any 4 Courses Per Person 85-
Wine Pairing 53-
Any 5 Courses Per Person 100-
Wine Pairing 64-
All 6 Courses Per Person 115-
Wine Pairing 75-

 Ancient Cedars Spa Inspired
Nutritional Information Available Upon Request

 

Warren Barr
Executive Chef

David Sider
Restaurant Chef

 

  • A Proud Relais & Chateaux Member
  • Rated a Top Travel Destination
  • Travel & Leisure - Best Hotels in the World
  • Traveller - The Gold List 2012
  • Travel & Leisure - Worlds Best Awards
  • CAA - Four Diamond Award
  • J - Award Winner
  • Travel & Leisure - The Ultimate in Travel
  • 20th Annual Restaurant Awards Vancouver