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Oru Restaurant Review: The best of Polynesia and Chile come together at Oru, as combined by chef Darren Brown. Menu highlights include a vast and varied ceviche and raw bar with Ocean Wise seafood from around the Pacific Rim: humpback shrimp escabeche, grilled Kyuquot sablefish ceviche, and a Dungeness crab and cilantro salad, to name a few. Diners may mix several in a seafood tower. Mains are seafood-dominant and tempt with selections such as Sunshine Coast sturgeon with humpback prawns and Haida Gwaii sablefish; there’s also a raft of Angus reserve steaks served with Pemberton potato chips, caramelized garlic, roasted tomato-guajillo sauce, and chimichurri. Dessert platters make choosing a snap. “Citrus and Spice” brings lemon tart, ginger cheesecake, and a white chocolate blondie, while “Chocolate and Caramel” combines date pudding, chocolate marquis, and Mangaro Lait bombe. Consider exploring the large array of saké or order from extensive bubble and wine lists, the latter with a strong BC focus with ample choices from California, Oregon, Washington, France, Spain and Italy.