Tofino - Pointe Restaurant

The Pointe restaurant, at the Wikkaninnish Inn, has always been an excellent culinary experience. This time was no exception.

First was a series of amuse bouche: fried polenta, pumpkin macaron with salmon mousse and cooked turnip dipped in foie gras. Unfortunately no decent picture survives.

Then we had poached black cod with pumpkin consommé, pumpkinseed miso, crispy potato and marigold.

 Next was seared Qualicum beach scallop with "Northern Divine" caviar, cauliflower and white chocolate puree, and lemon balm.

The first main was roasted steelhead trout with wild rice, black garlic and mushroom puree.

The second main was grilled carrot and crispy lamb belly with honey glaze, dill and dried rice.

The last main was roast venison loin with fried sunchokes, preserved cherry and coffee jus.

The first dessert course was a slice of Comox camembert with cranberry jam and a baguette.

The last dessert was ginger cheesecake with quince sorbet and clove spiced tuile.

Everything was delicious and the wine pairings went well with each part. I will go down to just two wines with the meal next time though.