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. 


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
November 22nd – November 28th 


Chilled Venison & Beetroot
Fruit Vinegar, Rosemary, Cured Egg Yolk, Juniper
Haywire Pinot Noir Rosé 2012, BC


Dressed Brassica & Salted Cod
Garlic Purée, Kale Chips
Tilia Torrontes 2011, AR


Salt-Baked Rutabaga
Winter Radish, Pickled Apple, Trout Roe, Dill
Quails’ Gate “Dry Riesling” 2013, BC


Roasted Mushrooms & Dried Scallop
Parsley, Cauliflower, Gem Lettuce
Benton Lane Pinot Gris 2011, US


Grilled Pig Heart & Vintage Potato
Whey, Savoy Cabbage, Potato Broth & Leek Oil
Carson Pinot Noir 2011, BC


Charred Chuck Steak & Heirloom Carrots
Toasted Sunflower, Coffee Emulsion
Grant Burge “Holy Trinity” GSM 2007, AU


Chocolate Semifreddo
Burnt Orange, Caramel
Grand Marnier “Louis Alexandre”, FR

Any 5 Courses Per Person 95-
Wine Pairing 63-
Any 6 Courses Per Person 110-
Wine Pairing 74-
All 7 Courses Per Person 125-
Wine Pairing 85-


 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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  • CAA - Four Diamond Award
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  • Travel & Leisure - The Ultimate in Travel
  • 20th Annual Restaurant Awards Vancouver