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Oru Restaurant Review: Chef Nathan Brown, who has cooked internationally in hotels from Bermuda to Dubai plus several in Asia, revels in showcasing fresh and flavorful local ingredients that are the hallmark of his cooking. A foraged-mushroom tart with whipped Neufchatel cheese, shallot duxelle, pine nuts and a Parmesan crisp or pan-roasted pork belly, celeriac purée, grapes and crackling arouse the appetite for the main course. Dishes in this category include braised lamb; a seared chop with lentils, rainbow chard and turnips; or roasted rock fish accompanied by rustic ratatouille, rosemary potatoes, and olive oil sauce vierge. Desserts present a delectable dilemma: does one choose the chocolate-glazed almond-amaretto-chocolate cake with bitter orange compote, or a selection of local artisanal cheeses to hit the sweet spot? Cocktails are a specialty and range from a non-alcoholic Spicy Mango Splash and house-made cranberry pomegranate soda to a traditional French 75 and Kentucky Float. The globetrotting wine list features plenty of bubbles along with a tempting selection of B.C. bottles. Servers are friendly and knowledgeable.