GASTRONOMY AT THE EDGE of the pacific
The Pointe Restaurant at the Wickaninnish Inn sits where land meets sea, perched on a rocky headland as waves crash against ancient stone below. The Pacific Ocean stretches before you, uninterrupted and ever-changing. Here, the power of place shapes every moment of your meal.
Our culinary philosophy
Our menus are shaped by what the season offers and what these waters and forests provide. Salt Spring Island mussels that taste of cold Pacific waters. Dungeness crab landed hours before service. Chanterelles from the rainforest floor. Each ingredient carries the essence of this coast, and Chef Clayton Fontaine and his team treat them with reverence and precision.
The approach is grounded in place and guided by creativity, rooted in tradition yet refined with intention. Techniques honour the ingredients, flavours are balanced to let them speak, and each dish remains open to personalization. This is cuisine rooted in terroir, where every dish tastes of exactly where you are.
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Dining through the day
The Pointe Restaurant welcomes you from morning light through evening tide. Brunch brings locally roasted coffee, house-made pastries still warm from the oven, and dishes that honour the coast’s abundance. As evening settles, the experience deepens. Choose your own path through the Table d’Hôte, a three-course exploration of the season, or surrender to the artistry of the five-course tasting menu where Chef Clayton’s vision unfolds plate by plate.
Wine pairings draw from Howard’s Wine Cellar, where over 10,000 bottles include an exceptional selection of British Columbia vintages. Each course is complemented by the pastry team’s artistry, from bread baked in-house to desserts that close the meal with intention and finesse.
