We have the culinary dream team here at AURA! Creating our menus is a labour of love & passion, and we know that you will experience both when you join us and taste for yourself.

Please note these are sample menus; our menus change seasonally and depend on the availability of fresh, local ingredients.

Our Chefs select local & organic foods at every opportunity, rather than those from afar. They source beef raised on Vancouver Island farms, salmon caught in our rivers, locally tended produce, and herbs from our very own garden.

Closer. Fresher. Better.

  • Breakfast — 7am to 11am

    Point Breakfast
    17

    two free range eggs any style, choice of bacon, ham or sausage, rosemary & preserved lemon confit tomato, parmesan home fries with roasted pepper & onion, choice of toast

    Continental
    15

    choice of inn-baked breakfast pastry, fruit yogurt & granola parfait, fresh sliced fruit, inn-made citrus probiotic shot

    AURA Benny
    20

    shrimp & smoked salmon cabbage pancake, two poached free range eggs, kimchi hollandaise, seaweed salad, bonito flakes, soy sauce, parmesan home fries with roasted pepper & onion

    Baked Croissant Melt
    19

    sliced ham, folded eggs, tonkatsu sauce, aged BC cheddar, rosemary & preserved lemon confit tomato, parmesan home fries with roasted pepper & onion

    Perogy Skillet
    19

    double smoked bacon & pulled beef, BC aged cheddar & yukon gold potatoes, sunny side up egg, togarashi sour cream

    Waffle
    16

    coconut pandan jam, whipped vanilla mascarpone, toasted hazelnuts, strawberries

    Porridge
    13

    Canadian steel cut oats, inn-made granola, dried winter fruit, vanilla cinnamon yogurt

    Eggs Benny
    half 11
    full 18

    two poached free range eggs, Canadian back bacon, toasted english muffin, hollandaise sauce, baby kale salad, parmesan home fries with roasted pepper & onion

    Frittata Lorraine Skillet
    19

    double smoked bacon, sliced potatoes, shallots, shiitake mushrooms, aged BC cheddar, baby kale salad

    Fruit Plate
    14

    fresh sliced fruit, pear compote

    AURA Parfait
    10

    lychee yogurt, banana, green tea curd, toasted coconut, inn-made granola, raspberry chambord coulis

    Vegetarian Wrap
    17

    soft scrambled eggs, spinach, wild mushrooms, edamame, BC aged cheddar, parmesan home fries with roasted pepper & onion

    Steak & Eggs
    21

    sliced flatiron steak, two eggs any style, rosemary & preserved lemon confit tomato, choice of toast, parmesan home fries with roasted

    Build Your Own Omelet
    19

    choice of free range whole eggs or egg whites, rosemary & preserved lemon confit tomato, parmesan home fries with roasted pepper & onion, choice of toast

    choose two ingredients: ham, double smoked bacon, goats cheese, aged BC cheddar, wild BC mushrooms, spinach, tomato, scallions

    additional ingredients
    1

    sides

    ham, bacon, or artisan sausage
    6
    assorted dry cereal and fruit
    8
    fresh fruit bowl
    9
    yogurt
    4
    inn-baked muffin, croissant, breakfast pastry
    5
    home fries
    4
    toast – white, whole wheat, multigrain, marble rye
    4
    gluten free toast
    5
    bagel & cream cheese
    7
    one egg
    3
    half grapefruit
    4
    sliced tomato
    3
    substitute fruit
    1
    substitute gluten free bread/english muffin
    1

    Spirit Bear Organic Fair Trade Coffee
    4.5

    our house coffee

    Espresso Single
    5

    extra shot
    1

    Cappuccino/Latte Espresso
    5.5

    extra shot
    1

    Juices

    orange, grapefruit, apple or pineapple
    5
    cranberry, tomato, V8 or clamato
    5
    fresh squeezed orange or grapefruit
    9

    Organic Two Leaves & a Bud Teas
    4.5

    breakfast, earl grey, darjeeling, chai, green, peppermint, alpine berry, chamomile

    Euphoria
    Herbal Tea

    Inn at Laurel Point’s exclusive tea blend to gently calm the soul & lift the spirit

    Angelwater – tea of serenity
    Herbal Tea

    a subtle, sweet & mellow cup of tea

    Philosopher’s Brew – tea of enlightenment
    Herbal Tea

    a luscious, lemony cup of tea with a bright golden hue

    SILK ROAD Chai – warms the body & soul
    Black Tea

    a well balanced composition of aromatic spices & mellow black tea

    Imperial Earl Grey – absolutely earl grey
    Black Tea

    ceylon black tea with bergamot fruit essence

    Japanese Sour Cherry – cherry haiku
    Green Tea

    delicate cherry sencha with a beguiling, fruity aroma

    Gen Mai Cha – tea of harmony
    Green Tea

    with roasted rice, showing a nutty & toasty flavor and sweet finish

    Waterfall – sacred offerings
    Oolong Tea

    lightly roasted warm notes with a delicate, fresh, spring flavor

  • Brunch — Sundays, 11am – 2pm

    Brunch is available a la carte for most Sundays. The first Sunday of the month we instead have a buffet brunch.

    Point Breakfast
    17

    two free range eggs any style, choice of bacon, ham or sausage, rosemary & preserved lemon confit tomato, parmesan home fries with roasted pepper & onion, choice of toast

    AURA Benny
    20

    shrimp & smoked salmon cabbage pancake, two poached free range eggs, kimchi hollandaise, seaweed salad, bonito flakes, soy sauce, parmesan home fries with roasted pepper & onion

    Baked Croissant Melt
    19

    sliced ham, folded eggs, tonkatsu sauce, aged BC cheddar, rosemary & preserved lemon confit tomato, parmesan home fries with roasted pepper & onion

    Waffle
    16

    coconut pandan jam, whipped vanilla mascarpone, toasted hazelnuts, strawberries

    Eggs Benny
    11
    18

    two poached free range eggs, Canadian back bacon, toasted english muffin, hollandaise sauce, baby kale salad, parmesan home fries with roasted pepper & onion

    Fruit Plate
    14

    fresh sliced fruit, pear compote

    Steak & Eggs
    21

    sliced flatiron steak, two eggs any style, rosemary & preserved lemon confit tomato, choice of toast, parmesan home fries with roasted pepper & onion

    Soup
    11

    San Marzano tomato & parmesan, grilled cheese brioche, chive emulsion

    Salad
    12

    arugula & baby kale, white wine poached spiced pear, blue elizabeth, candied pecans, vanilla bean vinaigrette

    add free range chicken breast
    11
    add trout
    13
    add albacore tuna
    14

    Burger
    16

    house blend patty, sambal coleslaw, beefsteak tomato, fried curried onions, inn-baked sesame bun, pommes frites

    Fish & Chips
    1pc 17
    2pc 22

    aonori battered local rockfish, sambal coleslaw, wasabi tartar sauce, pommes frites

    Quiche
    15

    smoked lentil & BC wild mushrooms, choice of San Marzano tomato soup or salad

    Spirit Bear Organic Fair Trade Coffee
    4.5

    our house coffee

    Espresso Single
    5

    extra shot
    1

    Cappuccino/Latte Espresso
    5.5

    extra shot
    1

    Juices

    orange, grapefruit, apple or pineapple
    5
    cranberry, tomato, V8 or clamato
    5
    fresh squeezed orange or grapefruit
    9

    Organic Two Leaves & a Bud Teas
    4.5

    breakfast, earl grey, darjeeling, chai, green, peppermint, alpine berry, chamomile

    Euphoria
    Herbal Tea

    Inn at Laurel Point’s exclusive tea blend to gently calm the soul & lift the spirit

    Angelwater – tea of serenity
    Herbal Tea

    a subtle, sweet & mellow cup of tea

    Philosopher’s Brew – tea of enlightenment
    Herbal Tea

    a luscious, lemony cup of tea with a bright golden hue

    SILK ROAD Chai – warms the body & soul
    Black Tea

    a well balanced composition of aromatic spices & mellow black tea

    Imperial Earl Grey – absolutely earl grey
    Black Tea

    ceylon black tea with bergamot fruit essence

    Japanese Sour Cherry – cherry haiku
    Green Tea

    delicate cherry sencha with a beguiling, fruity aroma

    Gen Mai Cha – tea of harmony
    Green Tea

    with roasted rice, showing a nutty & toasty flavor and sweet finish

    Waterfall – sacred offerings
    Oolong Tea

    lightly roasted warm notes with a delicate, fresh, spring flavor

  • Lunch — 11:30am to 5pm

    Deep Fried Sushi
    14

    torched albacore tuna, dashi poached side stripe shrimp, soy onion salad, togarashi mayo, seaweed salad

    SeaCuterie
    18

    scallop, squid ink & pistachio ‘mortadella’, smoked tuna belly pate, side stripe shrimp terrine, local octopus press, BC uni mousse, rye crisps, harissa crème fraiche

    Fresh B.C Oysters
    1/2 dz 14
    1 dz 28

    island farm to table shiso mignonette

    AURA Cheese Plate

    3 cheeses
    23
    5 cheeses
    37
    additional cheeses
    8

    lavender honey, apples, grapes, raisin compote

    Salad
    12

    arugula & baby kale, white wine poached spiced pear, blue elizabeth, candied pecans, vanilla bean vinaigrette

    add free range chicken breast
    11
    add trout
    13
    add local albacore tuna
    14

    Soup
    11

    San Marzano tomato & parmesan, grilled cheese brioche, chive emulsion

    Broth
    11

    shiitake and porcini egg drop, truffled tofu dumpling, soy pickled mushrooms, 14 day preserved yolk

    Salmon Orzo-tto
    19

    BC smoked salmon, prosciutto, peas, orzo, citrus liaison

    Fish & Chips
    1pc 17
    2pc 22

    aonori battered local rockfish, sambal coleslaw, wasabi tartar sauce, pommes frites

    Burger
    16

    house blend patty, sambal coleslaw, beefsteak tomato, fried curried onions, inn-baked sesame bun, pommes frites

    Black Bean Philly Cheese Steak Sandwich
    20

    fermented black bean marinated strip loin, onions, green peppers, sriracha aioli, provolone, sourdough bun, pommes frites

    Quiche
    15

    smoked lentil & BC wild mushrooms, choice of San Marzano tomato soup or salad

    Alpindon (cow’s milk)

    Kootenay Alpine Cheese, Creston

    whole raw organic cow’s milk, cave aged, hand-rubbed natural rind cheese. Our Chef's favourite semi-hard cheese.

    Smoked Boerenkaas (cow’s milk)

    Natural Pastures Cheese, Courtenay

    sweet nutty flavour and bold, tangy finish.

    White Truffle Chèvre (goat’s milk)

    Salt Spring Island Cheese, Salt Spring Island

    rich earthy flavours of white truffle, mushrooms & garlic.

    Heidi (cow’s milk)

    The Farm House Natural Cheeses, Agassiz

    using only the rich summer milk, aged for a minimum of 8 months. 2015 Canadian Cheese Grand Prix firm cheese category Winner.

    La Sauvagine (cow’s milk)

    Fromagerie Alexis de Portneuf, Quebec

    fresh butter taste with a hint of mushrooms. Chef’s favourite triple cream cheese.

    Avonlea Clothbound Cheddar (cow’s milk)

    Cow Creamery, PEI

    firm texture with rich, full bodied flavours of fruit & toasted nuts, and a tangy bite on the finish 2015 Canadian Cheese Grand Prix Aged Cheddar Category Winner.

    Paillot de Chèvre (goat’s milk)

    Fromagerie Alexis de Portneuf, Quebec

    ripened goat cheese created from lactic curds & according to traditional techniques. Silver medal, World Cheese Awards 2014 & 2015.

    Blue Elizabeth (cow’s milk)

    Fromagerie de Presbytere, Quebec

    2015 Canadian Cheese Grand Prix blue cheese category winner.

    Cambozola (cow’s milk)

    Kempten, Germany

    creamy combination of the white camembert rind & blue veins of gorgonzola.

    Délice de Bourgogne (cow’s milk)

    Burgundy, France

    richly flavoured triple cream cheese.

    Tickler (cow’s milk)

    Castello, Devonshire, UK

    matured 18 months, winner of English Creamy Cheese Category 2015

  • Dinner — 5pm to 9pm

    Deep Fried Sushi
    14

    torched albacore tuna, side stripe shrimp, soy onion salad, togarashi mayo, seaweed salad

    Lamb
    15

    Korean bbq glazed 24hr sous-vide neck, potato mousse, soy pickled mushrooms, saffron gel

    Fresh B.C Oysters
    1 dz 28
    1/2 dz 14

    island farm to table shiso mignonette

    Risotto
    14

    side stripe shrimp, pandan infused BC brown rice, coconut milk, house made sambal, 14 day preserved yolk

    SeaCuterie
    18

    scallop, squid ink & pistachio ‘mortadella’, smoked tuna belly pate, side stripe shrimp terrine, local octopus press, BC uni mousse, rye crisps, harissa crème fraiche

    Salad
    12

    arugula & baby kale, white wine poached spiced pear, blue elizabeth, candied pecans, vanilla bean vinaigrette

    Soup
    11

    San Marzano tomato & parmesan, grilled cheese brioche, chive emulsion

    Add

    free range chicken breast
    11
    fresh trout
    13
    local albacore tuna
    14

    Broth
    11

    shiitake and porcini egg drop, truffled tofu dumpling, soy pickled mushrooms, 14 day preserved yolk

    AURA Cheese Plate

    3 cheeses
    23
    5 cheeses
    37
    additional cheeses
    8

    lavender honey, apples, grapes, raisin compote

    please ask for selection of cheeses

    Fish
    28

    kombu cured, torched trout & rockfish roll, smoked beluga lentils, sorrel puree, pickled vegetables, beurre blanc

    Risotto
    26

    side stripe shrimp, pandan infused BC brown rice, coconut milk, house made sambal, 14 day preserved yolk

    Braised Beef
    29

    rendang, ginger dressed fingerling potatoes, salt baked winter vegetables

    Beef
    31

    shio koji rubbed, ash marbled striploin, red shiso roesti, grilled king oyster mushroom, glace de viande

    Duck
    25

    leg confit, camelina poached potatoes, five spice soubise, scallion & radish salad

    Seafood
    30

    wakame butter poached side stripe shrimp roulade, grilled octopus, Salt Spring Island mussels, clams, laksa bouillabaisse, grilled bread

    Pheasant
    29

    tea smoked breast, sichuan spiced leg rillette, shiitake turnip cakes, kimchi jus

    Vegetarian
    24

    grilled, butter poached cauliflower steak, smoked beluga lentil puree, swiss chard & fried chickpeas, fermented black bean & BC mushroom quinoa risotto

  • Dessert

    Pot de Crème
    11

    hazelnut custard, nutella milk chocolate pate, dark chocolate crispy pearls, raspberry cremeux

    Brownie
    11

    satillia dark chocolate ganache, peanut butter ice cream, toasted brioche, grape jelly

    Chocolate Mousse
    11

    matcha white chocolate mousse, kirsch morello cherry, almond sponge, cranberry gel

    Sundae
    10

    bourbon vanilla ice cream, chewy cake, cocoa crumble, vanilla pumpkin cream, orange coulis, praline ganache

    Inn Made Ice Cream & Sorbet
    10

    please ask your server about our home made selections

    Fresh Fruit & Berries
    13

    Chocolate Tasting
    15

    Itakuja – Valrhona, France – 55% cocoa with passion fruit and powerful chocolaty taste of Brazilian beans. The deep aromas of the terroir are initially developed during the first fermentation, while pulp from locally harvested passion fruit added in the second fermentation marries the cocoa and fruity notes

    Allure – Chocolate Arts, Vancouver BC – 71% cocoa from beans of Mexican, Dominican, and Peruvian origin. Strong cocoa start that carries through to a round fruity finish

    Manjari – Valrhona, France – 64% cocoa from rare Criollo and Trinitario beans of Madagascar. Fresh acidic, sharp bouquet with red fruit notes

    Sommelier selected wine pairing

    Artisan Cheese Plate

    3 cheese
    23
    5 cheese
    37
    Additional cheese
    8

    lavender honey, apples, grapes, raisin compote

    Alpindon (cow’s milk)

    Kootenay Alpine Cheese, Creston

    whole raw organic cow’s milk, cave aged, hand-rubbed natural rind cheese.

    Smoked Boerenkaas (cow’s milk)

    Natural Pastures Cheese, Courtenay

    sweet nutty flavour and bold, tangy finish.

    White Truffle Chèvre (goat’s milk)

    Salt Spring Island Cheese, Salt Spring Island rich earthy flavours of white truffle, mushrooms & garlic.

    Bleu Claire (cow’s milk)

    Little Qualicum Cheeseworks, Parksville

    Vancouver Island raw organic cow’s milk, unpasteurized, aged 90 days.

    Heidi (cow’s milk)

    The Farm House Natural Cheeses, Agassiz

    using only the rich summermilk, Aged for a minimum of 8 months. 2015 Canadian Cheese Grand Prix firm cheese category Winner.

    La Sauvagine (cow’s milk)

    Fromagerie Alexis de Portneuf, Quebec

    fresh butter taste with a hint of mushrooms.

    Avonlea Clothbound Cheddar (cow’s milk)

    Cow Creamery, PEI

    firm texture with rich, full bodied flavours of fruit & toasted nuts and a tangy bite at the end. 2015 Canadian Cheese Grand Prix aged Cheddar category Winner.

    Paillot de Chevre (goat’s milk)

    Fromagerie Alexis de Portneuf, Quebec

    ripened goat cheese created from lactic curds & according to traditional techniques. This cheese is balanced, flavourful, and acidulous.

    Cambozola (cow’s milk)

    Kempten, Germany

    creamy combination of the white camembert rind & blue veins of gorgonzola.

    Délice de Bourgogne (cow’s milk)

    Burgundy, France

    richly flavoured, smooth triple cream cheese.

    Tickler (cow’s milk)

    Castello, Devonshire, UK

    matured 18 months, winner of English Creamy Cheese Category 2015.

Reserve a Table

Reservations are always recommended to ensure your table is available & ready. Please let us know of any special dietary or accessibility needs of your party.