The Wickaninnish Inn – Pointe Restaurant

http://www.wickinn.com/restaurant.html

The peak of our journey in Tofino – The Pointe Restaurant in the Wickaninnish Inn. After a brief beach walk, we hopped in the van and set out for the Wickannish. We arrived a few minutes after our reservation at 11:00am for a brunch/ late lunch. The doorman courteously opened the door for us upon our arrival, and the host sat us at a table overlooking a stormy Chestermann Beach which was dotted with surfers enjoying the crashing waves. The tall cedar planked ceilings created a warm ambiance combined with the oversized fireplace in the center of the room. Our server, Bappa, brought us waters and discussed the menu with us. As we contemplated the menu, Bappa brought us a fresh house-made assortment of breads with house-made butter. The breads included slices of a roasted garlic loaf, a sourdough loaf, a rye loaf and fig loaf. We smothered the bread in the delicious butter and quickly devoured the entire basket while enjoying the warmth and the view of the surfers.

Surfers at Chestmann Beach

Our server Bappa

Being a die-hard breakfast fan, I was initially drawn to the brunch side of the menu, with a specific focus on the mushroom eggs benedict. My mother planned to get the Southern Fried Oyster Sandwhich on a house baked biscuit with chorizo sausage, a red pepper soup and a mint, basil, radish slaw. However, once we asked Bappa what the B.C. Seafood Tasting of the day was, my mother quickly changed her mind. The B.C. Seafood Tasting came with octopus that was cooked over-night in white wine and then tempura battered. It also came with halibut shrimp crab cakes, and maple glazed salmon. She went with the B.C. Seafood Tasting. Alesha chose the Smoked Tuna Melt with olive bread, tomato and fennel preserve, omelet, and parmesan and pine-nut and garlic crumble. Arelia chose the Brisket Hash which came with two poached eggs, roasted onion, root vegetables, grainy mustard, and cabbage, and I went with my original decision – the Tofino Mushroom Benedict with sautéed mushrooms, caramelized onions, pancetta, garlic truffled hollandaise, and a rotti potato cake.


 

B.C. Seafood Tasting

Smoked Tuna Melt


Brisket Hash


Tofino Mushroom Benedict

Our food was brought out by Bappa and explained thoroughly so that we could appreciate every part the dish had to offer. Everything was absolutely incredible. My eggs were poached to perfection – every bite of mushroom was subtle, unique and delightful. The truffle hollandaise was original and addictive. The roti potato was spiced perfectly with fresh herbs and topped with delicious caramelized onions. My mom’s B.C. Seafood tasting was equally as impressive. The octopus was succulent and tender, and paired perfectly with a lime aioli. The maple glazed salmon was also topped with a yogurt dressing and roasted sweet potato and red onion. Both Arelia and Alesha thoroughly enjoyed their dishes. I tried the brisket in Arelia’s Brisket Hash, and it was incredibly tender.

The journey was well worth it for the incredible and unique dining experience of fabulous cuisine and a truly beautiful view of Tofino’s stormy and adventurous weather. As always, xx.