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. 


Sweet Corn Soup 17-
Soft Herb, Fior di Latte, Corn & Chili Relish

  ‘Medicine Farms’ Green Salad 18-
Vegetable Purées, Shaved Crûdité, Root Chips
Summer Berry Vinaigrette

  Dressed Heirloom Tomatoes  19-
Okanagan Stone Fruit, Sourdough
Black Pepper Vinaigrette

  Seared Albacore Tuna Escabeche 20-
Sweet Pepper, Fennel, Basil, Honey Water

Glazed Pacific Octopus 21-
Grilled Watermelon, Lemon Purée
Smoked Paprika Dressing

Chilled Georgia Strait Scallops 23-
Pickled Strawberries, Tarragon Crème Frâiche
Apple Balsamic, Burnt Onion Crumble

Torchon of ‘Rougie’ Foie Gras & Pig Tail 25-
Soused Cherries, Sweet Onion, Licorice Crumble




Main Courses


    Charred Summer Squash Pappardelle 28-
Courgette Pesto, Tomato Raisins, Mint

Crisp Pork Belly 36-
Baby Carrots, Garlic Snails, Chervil
Mustard Jus

Roasted Vancouver Island Chicken Breast 36-
Sweet Garlic, Wild Mushrooms, Spring Onion
Hay & Brown Butter Jus

  Seared Ling Cod Niçoise 37-
Pole Beans, Vintage Potato, Quail’s Egg
Medicine Greens, Olives

Warm Tofino Salmon 38-
Heirloom Beets, Horseradish, Cured Egg Yolk
Kale, Sweet Cream & Dill Oil

Pan Roasted Halibut 40-
Chanterelle, Apricot & Sweet Onion Ragout
Roasted Scallion Vinaigrette au Jus

Grilled Beef Tenderloin 46-
Roasted Zucchini, New Potato
Swiss Chard, Blistered Tomato Vinaigrette


Tasting Menu
August 30th – September 5th

Dressed Island Vegetables
Sweet Corn, Summer Squash, Heirloom Tomato
Oyster Sabayon
Bartier Bros. Semillon 2012, BC


Ivory Salmon from Barkley Sound
Cedar Broth, Wild Mushrooms, Chicken Cracker
Joie “Reserve” Chardonnay 2011, BC


Smoked Bone Marrow & Georgia Strait Scallop
Radish, Soft Herbs, Trout Roe
Laughing Stock Pinot Gris 2012, BC


Thiessen Farms Pheasant
Rye Grass, Cynamoka Berry, Dragon Tongue Beans, Natural Jus
Blue Mountain Gamay Noir 2012, BC


Grilled Pork Heart
Sauerkraut, Sweet Garlic Purée, Parsley, Okanagan Plum
Stag’s Hollow Grenache 2012, BC


Upside-Down Donut Peach Cake
Sour Cream, Blackberry Ice Cream, Caramel 
Quails’ Gate “Late Harvest” Optima 2013, BC

Any 4 Courses Per Person 85-
Wine Pairing 45-
Any 5 Courses Per Person 100-
Wine Pairing 55-
All 6 Courses Per Person 115-
Wine Pairing 65-

 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