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
December 20th – December 23rd

Chilled Arctic Char
Pickled Rutabaga, Potato, Dill, Buttermilk
Road 13 “Old Vines” Chenin Blanc 2012, BC

š

Dressed Brassicas & Shaved Mushroom
Garlic Purée, Kale, Dried Scallop
William Fèvre “Champs Royaux” Chablis 2012, Fr

š

Warm Outlandish Oysters
Caramelized Parsnip, Apple, Brussels, Smoked Trout Roe
Quails’ Gate “Dry Riesling” 2013, BC

š

Roasted Carrots & Toasted Pine Nut
Coffee, Crème Fraîche, Tarragon
Benton Lane Pinot Gris 2011, US

š

Roasted West Pacific Sablefish
Sunchoke, Celery, Wild Mushrooms, Citrus
Sokol Blosser “Dundee Hills” Pinot Noir 2011, US

š

Smoked Thiessen Farms Duck
Heirloom Beets, Sunflower, Confit Shallot & Vinegar Jus
Glaetzer “Bishop”, Barossa Shiraz 2006, AU

š

Poached Pear & Hazelnut Tart
Caramel Mousse, Asian Pear, Candied Sage
Noe, Pedro Ximénez Sherry, ES


Any 5 Courses Per Person 95-
Wine Pairing 80-
Any 6 Courses Per Person 110-
Wine Pairing 90-
All 7 Courses Per Person 125-
Wine Pairing 105-

 

 Ancient Cedars Spa Inspired

Nutritional Information Available Upon Request

 

Warren Barr
Executive Chef

David Sider
Restaurant Chef

 

 Ancient Cedars Spa Inspired
Nutritional Information Available Upon Request

 

Warren Barr
Executive Chef

David Sider
Restaurant Chef

 

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