Sunday Brunch

Chefs Warren Barr, David Sider and Chris Blazeiko 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. Altough updated on a regular basis, onsite menus may show slight variations from the below. 


Sunday Brunch April 20th, 2014


Large Flake Apple Oatmeal  8-
Steamed Milk, Flax, Huckleberry Preserve
Toasted Pistachios, Organic Cane Sugar

Beach Walker Parfait 10-
Homemade Berry Yogurt & Granola
Bananas & Fresh Fruit

Honey & Yogurt Marinated Fruit Salad 12-
Banana & Berry Hemp ‘Smoothie,’ Babe’s Honey Bee Pollen
Toasted Pumpkin Seeds & Flax

West Coast Clam Chowder 15-
Wild Side Baby Shrimp, Bacon & Corn
Local Fish, Fresh Herbs & Prawn Oil

Ricotta Pancakes 16-
Grilled Lemon Syrup, Fennel & Honey Ice Cream

Endive Salad  17-
Blue Cheese Mousse, Hazelnut Crisp, Candied Walnuts, Pear

Pointe Grilled Cheese & Sunchoke Veloute 17-
Sourdough, “Natural Pastures” Pacific Pepper Verdelait

Seared Albacore 17-
Tempura Honey Mushrooms, Sea Lettuce Salad, Dashi

Classic Benny 17-
English Muffin, Back Bacon, Poached Eggs, Hollandaise, Potato Roesti

Prosciutto Benny 18-
English Muffin, Prosciutto, Basil Hollandaise, Melon & Cucumber Salad

Beef Brisket 19-
Crispy Fried Eggs, Tomato Jam, Tater Tots

Pointe Breakfast 19-
Two Eggs, Crisp Potato & Tomato Jam, House Made Sausage or Bacon
Toasted House Made Bread

Tomato Congee  19-
Poached Egg, Spring Vegetables, Tomato Water

Fish & Chips 22-
Tuff Session Ale Battered, Remoulade, Cabbage Slaw
House Cut Fries

Steamed Rockfish  22-
Maitake Ravioli, Shanton Broth, Foraged Greens




David Sider
Restaurant Chef

Warren Barr
Executive Chef

Chris Blazeiko
Sous Chef


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  • CAA - Four Diamond Award
  • J - Award Winner
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  • 20th Annual Restaurant Awards Vancouver