The very waters The Pointe overlooks define the dining experience and culinary philosophy at the Wickaninnish Inn. Executive Chef Clayton Fontaine takes special pride in working closely with coastal fishermen as well as the Tofino-Ucluelet Culinary Guild to stock our kitchens with the finest B.C.-based seafood, game and produce. Alongside our commitment to farm-fresh, organic and local sources, our recipes employ techniques that emphasize the quality of the ingredients we use. The result is an inspiring spread that is handmade, creative and aspirational.

Whether you prefer to choose your own path through a seasonally inspired three-course offering, or surrender to the artistry of our ever-evolving five-course tasting menu, your experience at The Pointe is designed to be both grounded in place and guided by creativity.  Each dish is a thoughtful expression of the coast—rooted in tradition, refined with intention, and always open to personalization.