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Oru Restaurant Review: Bright, fresh and accessible dishes are the hallmark of chef Nathan Brown, who has cooked internationally in hotels from Bermuda to Dubai, plus several posts in Asia. Ham hock terrine or a scallop and pea purée soup with pea tendrils, asparagus and preserved lemon whet the appetite for beef cheeks with Vidalia onion rings, heirloom carrots, green beans and pickled ramps, and the Lois Lake steelhead trout paired with spring vegetables, cauliflower, micro arugula and olive oil "jus". Desserts present a delectable dilemma. Opt for the shareable dessert platter and choose either 'Chocolate' with the peanut butter bar, chocolate brûlée and Mangaro lait bombe or the 'Citrus & Spice' selection composed of a lemon tart, ginger cheesecake and raspberry shortcake. Drinks range from non-alcoholic Spicy Mango Splash and house-made cranberry pomegranate soda to a traditional French 75 and Kentucky Float cocktails. The globetrotting wine list features plenty of bubbles and a tempting selection of B.C. bottles as well as many more. Servers are friendly and knowledgeable.