Details

The Pointe Restaurant at the Wickaninnish Inn
PO 250 Tofino, BC V0R 2Z0
Telephone: 800-333-4604
Web: www.wickinn.com | Facebook | Twitter

Gallery

The People

Charles McDiarmid, Managing Director
Nicholas Nutting, Chef de Cuisine
Matt Wilson, Pastry Chef
Warren Barr, Sous Chef
Jamie Wilson, Sous Chef
Daniel Vogel, Pointe Restaurant Manager
Andre McGillivray, Maitre D’ and Pointe Restaurant Supervisor

About The Pointe Restaurant

Wickaninnish Inn, a Relais & Châteaux property since 1997, overlooks the Pacific Ocean from a rocky point on Vancouver Island’s rugged west coast, near the eclectic town of Tofino and Pacific Rim National Park. Two contemporary cedar buildings, set against a backdrop of ancient rainforest, boast an extensive local art collection (complemented by the neighbouring wood carving shed), and all rooms and suites offer ocean or beach views, gas fireplace, soaker tub and individual balcony. Uncompromising service, including a Clefs d’Or Concierge team, is a standard. The sole resort on Chesterman Beach, Tofino’s longest at 2.5km/1.5mi, the Inn is home to naturally-inspired treatments at its intimate Ancient Cedars Spa and refined West Coast cuisine at award-winning The Pointe Restaurant.

Surveying the panoramic vistas from the westernmost point of Tofino’s idyllic Chesterman Beach, The Pointe Restaurant’s inspired West Coast cuisine and attentive service come gift-wrapped with 240 degree views of the Pacific Ocean, surrounding islands and wildlife. Much of the fresh seafood is fished from the very waters overlooked by The Pointe, and a longstanding focus on locally sourced,  high quality ingredients is evident. Dinner is offered on a seasonal à la carte menu, but for the best of the best, try Chef de Cuisine Nick Nutting’s weekly tasting menu. Daily brunch is a true treat and a favourite with local Tofitians. Out of the ordinary desserts reflect an innovative Pastry program where most everything – from bread to butter to scrumptious chocolate croissants are house made.

An extensive wine list, recognized yearly by Wine Spectator magazine, showcases BC’s finest selections with a broad range of international bottlings.  Over 100 Scotch Whiskies and a creative cocktail menu can be savoured in the comfortable On the Rocks Lounge.

A true taste of Rustic Elegance On Nature’s Edge – and the West Coast’s best views – are on the menu at Wickaninnish Inn and The Pointe Restaurant.

Reviews/Accolades

Member, Tofino Ucluelet Culinary Guild
Vancouver Magazine Restaurant Awards, Best Resort Dining
Wine Spectator, Best of Award of Excellence (July 2011)
Travel + Leisure Magazine, T+L World’s Best Awards, #1 in Canada 91.67
Andrew Harper’s Reader’s Survey, #7 International Hideaway out of 1,000 Inns (October 2011)
Sunday Times Travel (London Times), 100 Best Hotels in the World, #1 in North America (October 2011)

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Ooh, Fall in Tofino is pretty awesome. We were just up there, and it was amazing, as per usual. The cool air is heavy with salt, the crowds are way down, the morning mists linger longer and the thousand+ shades of green are high-lit with the occasional autumn flash. Plus – my god – there are Oysters! And the good people of Tofino really know how to celebrate the bivalve. Their 15th annual Clayoquot Sound Oyster Festival will be proof positive of that: “Twelve oyster farms in the area produce roughly 50,000 gallons of oysters each year, and the festival is a chance for the farmers, chefs, the local community and visitors to come together to celebrate this bounty.” Events include oyster farm tours, oyster and wine tastings, educational seminars, the legendary Oyster Gala, and the Mermaid’s Ball costume party. There really isn’t a time of year when Tofino isn’t a great getaway, but the Oyster Fest makes a November excursion especially attractive. We’ll be there, and we hope to see some of our readers up, too.

The Mermaid’s Ball | Friday, November 18 | 8pm | Tofino Community Centre
Oyster Gala | Saturday, November 19 | 7 pm | Tofino Community Centre
Where to stay? Pacific Sands | The Wickaninnish Inn | Ocean Village
Where To Eat? Sobo | The Pointe | Spotted Bear

RANDOM SHOTS FROM SCOUT’S MOST RECENT TRIP

Reader “J.I.” | Sooke, BC | 7:30pm | SHARE YOUR VIEW

We love posting the photographs that reveal the views from our reader’s windows.Whether it’s a back alley in the fall or a sandy beach in high summer, we’re always stoked to see what you see from home, work or while on the road. Some of our all-time favourite reader submissions below…

Bodega Ridge is located at 120 Manastee Rd. on beautiful Galiano Island, BC | 1-877-604-2677 | BodegaRidge.com

The GOODS from Bodega Ridge

Galiano Island, BC | Visits to the Gulf Islands just got a lot tastier with a unique partnership between Galiano Island’s Bodega Ridge and Vancouver’s award-winning Dirty Apron Cooking School. Along with having a resident Chef from Dirty Apron onsite leading all food operations, Bodega Ridge’s menus have all been rebuilt and reimagined by Dirty Apron founder and 2011 Vancouver Chef of the Year Nico Schuermans with a focus on local ingredients from Galiano farmers.

Located on 22 acres of stunning coastal property, Bodega Ridge has established a reputation as a destination like no other for retreats, weddings and corporate events. The Dirty Apron Cooking School and Deli offers much more than just classes and sandwiches. Their superb team also does a wide range of catering and special events which makes them an ideal match for Bodega Ridge’s numerous yoga retreats, corporate meetings, special events and weddings.

Chef Mook Sutton has been put in charge of executing the menus at Bodega Ridge and he brings a stellar resume and wide range of experience in kitchens in Toronto, New Zealand and Vancouver to the task. Having settled in Vancouver, this Auckland, NZ native worked at Cin CIn and the Wedgwood Hotel before helping to open Chambar, where he’s been a cornerstone ever since. The Chambar connection will also include the addition of Chambar Ale— Bodega owner Jesse Keefer’s favourite brew– to the taps in the Lodge…

“Nico’s a really good friend of mine,” said Jesse. “I’ve had the chance to enjoy his food many times over the years and I’m proud to be able to offer it to my guests. This partnership is going to allow us to offer a world-class catering program built around local ingredients, some of which are grown on the Bodega grounds. All of our greens and edible flowers come from Galiano’s most establish and prolific farmer, Donna Marben and many other ingredients are sourced by our friends Roger and Lisa who live just 5 minutes away. Even our coffee is roasted on Galiano by the Galiano Coffee Roasting Company”.

Bodega Ridge made another major change in the off-season to improve food service, but this one was completed with shovels and trucks. The area adjacent to the lodge was levelled and landscaped to turn it into the primary al fresco dining option. Big enough to seat over 100 guests easily, the new dining area offers great views out over Trincomali Channel but being much closer to the kitchen and food prep areas will allow for more seamless, more responsive service.

Plans are in the works for special public culinary events at Bodega Ridge later in the season. These events will have a strong focus on seasonal and local ingredients from the Gulf Island. Follow Bodega Ridge on Facebook and Twitter for latest news.

About Bodega Ridge

Located on 22 acres gorgeous acres at the North end of Galiano Island, Bodega Ridge is a retreat and recreation destination in one of BC’s most idyllic spots. The seven cabins and main lodge look west onto Trincomali Channel and the adjacent Islands. Guests can head uphill to the spectacular hike along the ridge which gives the resort its name or downhill to any of three beach accesses within a kilometre. Guests who choose to stay on the resort grounds can enjoy the trail network, walk through orchards, go wildlife spotting or admire the garden of rock sculptures. Bodega Ridge is open year-round and can be found on the web at www.bodegaridge.com.

Once upon a summer there was a food truck in a gravel parking lot in Tofino called Tacofino. We frequented it plenty, because it was good, really good, as in awesome tacos and the best-tortilla-soup-we’d-ever-had good. Rejoice, Vancouver, for now that goodness is here among us, rocking lunches on the corner at Robson and Howe. Keep up with their movements here. Should you ever catch up to ‘em, pounce.