Stay Connected with the Wickaninnish Inn online:

The Pointe Restaurant, Wickaninnish Inn, Canada

There are so many activities to choose from at The Wick that building up a hearty appetite goes hand in hand with the territory. The group I was with usually would head to the resort’s On The Rocks Bar & Lounge first to order a welcome cocktail before dinner. There are several options for the adventurous at heart, including a housemade Ginger Beer, the Bourbon Snap, with Maker’s Mark Bourbon, Grand Marnier, and Basil, and one of the most unusual cocktails on any bar menu: the Truffled Marmalade Cobbler. This cocktail combines Grey Goose Vodka Double Infused with White Alba Truffles & Aged 6 Months, Housemade Marmalade, Summer Fruit, and Peach Bitters, and is served Tall with Soda.

We dined at The Wick’s restaurant, The Pointe Restaurant, several times, including the unforgettable birthday dinner, where the chef created a personal six-course tasting menu based on the wishes of the birthday party. Chef Nicholas Nutting, assisted by Sous Chef Warren Barr, created dishes inspired by the surrounding area, using fresh seafood, crab, mussels, clams, oysters, salmon and halibut combined with produce from local farmers’ markets. One of the two most memorable items on the regular menu began with a starter of Medicine Farms Mustard Greens, Grilled Salmon Belly, Sweet Corn & Fresh Horseradish and finished with a hearty entree of Freshly Foraged Porcini & Morel Mushrooms, Black Garlic Glazed Lamb Rack, New Potato & English Pea Ragout. Truly delicious. There is an award-winning wine list and I especially enjoyed the dessert wines. One evening we partook of a Crab Bake right on the beach, which is offered to guests of the inn three times a week. It felt like we were camping out, the crab pot filled to overflowing and sides — the tomato salad was divine — from the kitchen brought out family style. There was even a campfire to melt marshmallows!

Pastry Chef Matt Wilson and the pastry brigade create inspired desserts, both unconventional and conventional. Changing with the seasons, each dessert on the menu is also paired with the perfect spirit. Offered on the unconventional menu there was a Poached Rhubarb with Toasted Oats, Foie Gras Dust & Sour Cream, and one of the standouts on the conventional menu was the Chocolate Cake with Caramel & Vanilla Cotton Candy. I must confess that I witnessed a waiter carrying this delicious dessert to a nearby table and had to try it! The Cotton Candy, white, and like a billowy cloud, finished my dinner in whimsical fashion.

  • 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