The complete experience

The Pointe Restaurant sits within the Wickaninnish Inn, perched on the rocky headland where waves crash against ancient stone. This is fine dining as an immersive experience. Tasting menus unfold course by course, wine pairings heighten each flavour, and the rhythm of the ocean becomes part of the evening.

The menu is a study in place. Kelp is harvested by hand from Clayoquot Sound, its brine still fresh. Chanterelles are pulled from rainforest floors, carrying the scent of cedar and earth. Spot prawns arrive from cold Pacific waters at dawn, sweet and translucent. Each ingredient arrives with its story intact and is transformed with precision and reverence. This is cuisine that tastes of exactly where you are: the forest, the tide, the season unfolding outside your window.

 

 

The Pointe Restaurant

Throughout the day, The Pointe Restaurant honours the season. Morning and midday menus celebrate the coast, while evening brings the full expression through multi-course tasting menus. Each element is considered, each detail crafted to reflect the forest, ocean, and tide beyond your window.
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On the Rocks Bar

Après-surf or post-beach walk, gather with friends and family over cocktails, BC wines and beers, and elevated bar fare. From small plates to full meals, the menu offers flexibility. Burgers, steaks, whole Dungeness crab, and a cheese selection that deserves your attention. Enjoy local ingredients and thoughtful preparation in a setting that invites you to linger.
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Howard's Wine Cellar

Over seven hundred labels rest in three glass-enclosed rooms. A twenty-foot carved cedar table anchors the space. This is where Dr. Howard McDiarmid and his son Charles's vision of gathering and community lives on through wine.
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Our Culinary Philosophy

Creating exceptional dishes begins with a deep understanding of each ingredient. We build relationships with local foragers, fishers, and farmers to source the finest offerings of the season. Each plate showcases the natural wonder of this coast.
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