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
August 24th, 2014

Large Flake Oatmeal  9-
Steamed Milk, Dried Fruit, Organic Cane Sugar

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

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

Pancakes  16-
Wild BlackBerry Syrup, Blackberry Anise Compote

Healthy Start 17-
Berry Yogurt, Fresh Berries, Sprouted Grains
Apples, White Peach Smoothie

Duck Confit 17-
Buckwheat Blinis, Dill Pickle, Salal & Salted Plum Relish, Egg Yolk

Dungeness Crab Cake 18-
Grapefruit Segments, “Katie Farms” Salad, Citrus Yogurt Vinaigrette

Barbeque Beef Benny 19-
Beef Brisket, House Made BBQ Sauce, Black Pepper Hollandaise, Home Fries

Pointe Breakfast 19-
Two “Farmer Ben’s” Eggs, Scallion Pan Fries & Tomato Jam
House Made Sausage or Bacon, Toasted House Made Bread

Emperor Ham & Gruyere Omelet  19-
Sauce Béchamel, Pickled Fennel Salad, Toast

Chanterelle & Mozza Elk Burger 20-
Lettuce, Heirloom Tomato, Garlic Mayo, Pomme Frite

Fish & Chips 22-
Tuff Session Ale Battered, Tartar Sauce, Celeriac Slaw
House Cut Fries

Sockeye Salmon 22-
Leek & Sorrel Purée, Pomme Vapeur, Radish Tops



David Sider
Restaurant Chef

Warren Barr
Executive Chef

Chris Blazeiko
Sous Chef


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