What is GrowthPoint Group? What makes it unique?
[NB] GrowthPoint Group’s unique business model serves as an alternative to traditional consulting services; we provide clients with operators versus advice. GrowthPoint serves organizations that face business issues that hinder them from successfully achieving goals and executing their plans. The clients benefit by risk-free, results-oriented services as GrowthPoint takes on full responsibility for delivering successful solutions to the problems. GrowthPoint has a team of senior business leaders, all with in-depth experience and knowledge across many subjects and sectors, all of whom work directly with clients to identify and solve issues. Currently, we have two offices (Vancouver and Calgary) and ten partners and continue to grow quickly. GrowthPoint also invests in select client companies and acquires companies outright.
What was the inspiration behind TRIPE?
[NB] TRIPE was inspired for a couple of reasons. I average two or three introductions every day to help people connect to solve issues and expand their network. TRIPE allows us to connect more people than we can reach through GrowthPoint. By Bringing 75 people together from my network, all of whom would benefit from knowing each other, saves me from having to write 150 separate email introductions. Each TRIPE event is invite only and restricted to one individual from each company. This way no guest is inundated by one company and only the business owners and leaders are present. There is no agenda; it is solely a time to connect with others and identify relationships that are mutually beneficial. TRIPE has been running for five years now in Vancouver and has just recently our Calgary office hosted its second event.
What would you say is your biggest professional success?
[NB] Surrounding myself with outstanding people.
Why did you become a member of Terminal City Club?
[NB] Firstly, I think TCC is the nicest club when it comes to exercise, quality of life, squash and workout facilities. Not only are the facilities great but the people are great too which sets TCC apart from other places. Secondly, the members of the club are people who are great to know. I like to describe them as the “movers and shakers” of Vancouver. These are individuals that are here to spend time with others while doing things they love to do. Lastly, I feel the business facilities at the club are unparalleled. I am easily able to secure facilities for business events and meetings. Based on those three reasons alone, there is no other club that comes close!
What do you enjoy the most about the club?
[NB] The people!
[NB] I eat a ton at the Lions Pub. Top two favourites at the pub would have to be the tuna melt and butter chicken.
How do you spend your time outside of work?
[NB] Family, family, family! I have three boys and my wife is pregnant with our fourth. I have a very simple philosophy when it comes to family and that’s that I will only ever be “half” away from my family. There will be times where I will be away for a short while, during of which I will aim to have the most rewarding experience as possible, and then I will be back to full time with my family. I have a couple of engagements wrapping up this week which will allow me to spend more time with my family over the summer.
Do you intend on bringing your kids to the Club?
[NB] I haven’t yet only because the kids have been so busy with their sports on weekends. Bringing them down, especially to the pool, is something I can’t wait to do with them! When I was considering membership, TCC’s family focus was not my top priority but since then it has become such an added value of my membership for both me and my wife. We like that the club is something our whole family can enjoy. We have friends who currently bring their kids to the club and they love it! TCC does a great job of balancing its high-end business and sports facilities within a family friendly environment located in the downtown core.
Do you volunteer?
[NB] I have been a volunteer fireman for five years now. The ‘feel good’ component to the role is very rewarding. GrowthPoint also chooses at least one charity per year to provide corporate support to.
What would you say to someone considering joining TCC?
[NB] I would encourage them to take the time to visit the club, tour the facility and meet the people. If it’s not a fit, nothing will be a fit! I look at how many people joined the club after our last TRIPE event that we held at TCC and it’s a true testament to the quality of the club and the people in the club. I’d challenge them to find a place that’s a better fit if they are looking for the types of services and facilities that the TCC has to offer.
For more information on Membership at Terminal City Club click here.
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.
In order to book a tour, please fill out the following form:
Dress Code: Smart Casual
Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.
All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
1892 Panini | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
1892 Burger | 22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
Steak Frites | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables
Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
To book a venue, please fill out the following form:
Thai Curry Chicken & Vegetable | 7
contains shrimp paste
PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!