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, local organic tomato, sesame ginger kale salad, parmesan home fries with roasted pepper & onion, choice of toast

    Continental
    16

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

    Seafood 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

    Chicken & Pancakes
    20

    Korean style fried chicken, inn-made pancakes, anise infused maple syrup

    Skillet
    19

    BBQ pork, wild mushrooms, shredded potato, onions, peppers, spinach, sunny side up egg, salsa verde

    Avo-Toast
    16

    sliced avocado, coconut pandan jam, inn-baked charcoal sourdough, two medium poached free range eggs

    Porridge
    14

    Canadian steel cut oats, bruléed bananas, inn-made granola, candied pecans, vanilla yogurt, peanut butter powder

    Eggs Benny
    half 12
    full 18

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

    AURA Parfait
    12

    lychee yogurt, summer berries, passionfruit coulis, inn-made granola, shredded coconut

    Breakfast Bowl
    17

    quinoa, local organic cherry tomatoes, sautéed kale, sliced avocado, gochujang sesame sauce, soft poached free range egg

    Fruit Plate
    14

    fresh sliced fruit, summer berries

    Steak & Eggs
    23

    sliced 5oz flatiron steak, two free range eggs any style, local organic tomato, sesame ginger kale salad, choice of toast, parmesan home fries with roasted pepper & onion

    Build Your Own Omelet
    20

    choice of free range whole eggs or egg whites, local organic tomato, sesame ginger kale salad, parmesan home fries with roasted pepper & onion, choice of toast

    choose two ingredients: ham,bacon BBQ pork, goat cheese, aged BC cheddar, wild BC mushrooms, spinach, tomato, green onion, avocado

    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
    sliced half avocado
    4
    inn-made lychee probiotic drink
    6
    substitute fruit
    1
    substitute gluten free bread/english muffin
    2

    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 à la carte for most Sundays. The first Sunday of the month we instead offer a buffet brunch.

    Point Breakfast
    17

    two free range eggs any style, choice of bacon, ham or sausage, local organic tomato, sesame ginger kale salad, parmesan home fries with roasted pepper & onion, choice of toast

    Seafood 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

    Chicken & Pancakes
    20

    Korean style fried chicken, inn-made pancakes, anise infused maple syrup

    Skillet
    19

    BBQ pork, wild mushrooms, shredded potato, onions, peppers, spinach, sunny side up egg, salsa verde

    Avo-Toast
    16

    sliced avocado, coconut pandan jam, inn-baked charcoal sourdough, two medium poached free range eggs

    Breakfast Bowl
    17

    quinoa, local organic cherry tomatoes, sautéed kale, sliced avocado, gochujang sesame sauce, a soft poached free range egg

    Eggs Benny
    12
    18

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

    Fruit Plate
    14

    fresh sliced fruit, summer berries

    Steak & Eggs
    23

    sliced 5oz flatiron steak, two free range eggs any style, local organic tomato, sesame ginger kale salad, choice of toast, parmesan home fries with roasted pepper & onion

    Corn Soup
    12

    chilled, cured & smoked scallop, charred corn, bacon powder

    Organic Green Salad
    12

    local summer greens, sesame ginger dressing, local organic cherry tomatoes, cucumbers, crispy potato

    add free range chicken breast
    12
    add wild salmon
    14
    add albacore tuna
    13

    Burger
    17

    house-made patty, sliced avocado, beefsteak tomato, lettuce, gochujang aioli, inn-baked sesame bun, pommes frites

    Fish & Chips
    1pc 17
    2pc 23

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

    Build Your Own Omelet
    20

    choice of free range whole eggs or egg whites, local organic tomato, sesame ginger kale salad, parmesan home fries with roasted pepper & onion, choice of toast

    choose two ingredients: ham, bacon, BBQ pork, goats cheese, aged BC cheddar, wild BC mushrooms, spinach, tomato, green onion, avocado

    additional ingredients
    1

    sides

    half grapefruit
    4
    sliced tomato
    3
    sliced half avocado
    4
    substitute fruit
    2
    substitute gluten free bread/ english muffin
    2

    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 2pm

    Deep Fried Sushi
    15

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

    Salmon Poke
    14

    soy & sesame, avocado mousse, tom yum aioli, chicharron, wakame salad, 14 day preserved yolk

    Pork 'Taco'
    14

    char siu, Vietnamese style crêpe shell, shredded lettuce, crushed peanuts, nuoc cham

    AURA 'Dim Sum'
    16

    Singapore style chili crab roll, pan fried truffle shiitake gyoza, halibut takoyaki ball

    AURA Cheese Plate

    3 cheeses
    24
    5 cheeses
    38
    additional cheeses
    8

    lavender honey, apples, grapes, stone fruit jam

    Fresh B.C. Oysters
    1/2 dz 15
    1 dz 30

    verjus mignonette, shiso caviar

    Organic Green Salad
    12

    local summer greens, sesame ginger dressing, local organic cherry tomatoes, cucumbers, crispy potato

    add free range chicken breast
    12
    add wild salmon
    14
    add albacore tuna
    13

    Corn Soup
    12

    chilled, cured & smoked scallop, charred corn, bacon powder

    Watermelon Sprout Salad
    14

    soy compressed, inn-sprouted mung beans, feta cheese, radish three ways, furikake

    Fried Chicken Sandwich
    18

    Korean style fried chicken, pickled vegetables, green onion aioli, soft potato bun

    Burger
    17

    house-made patty, sliced avocado, beefsteak tomato, lettuce, gochujang aioli, inn-baked sesame bun, pommes frites

    Fish & Chips
    1pc 17
    2pc 23

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

    Steak 'Frites'
    24

    grilled 5oz flatiron steak, soy bordelaise sauce, nori compound butter, chickpea panisse, sambal aioli

    SeaCuterie
    21

    scallop & nori ‘mortadella’, cured salmon, smoked tuna pâté, Dungeness crab & side stripe shrimp terrine, local octopus press, rye crisps, harissa crème fraiche

    Vegetarian Bowl
    17

    quinoa, sautéed kale, sliced avocado, local organic cherry tomatoes, gochujang sesame sauce, a soft poached free range egg

    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)

    Devonshire, UK

    matured 18 months, winner of English Creamy Cheese Category 2015

  • Intermezzo — 2pm to 5pm

    Deep Fried Sushi
    15

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

    Pork 'Taco'
    14

    char siu, VIetnamese style crêpe shell, shredded lettuce, crushed peanuts, nuoc cham

    AURA 'Dim Sum'
    16

    Singapore style chilli crab roll, pan-fried truffle shiitake gyoza, halibut takoyaki ball

    Fresh B.C. Oysters
    1/2 dz 15
    1 dz 30

    verjus mignonette, shiso caviar

    Watermelon & Sprout Salad
    14

    soy compressed, inn-sprouted mung beans, feta cheese, radish three ways, furikake

    Corn Soup
    12

    chilled, cured & smoked scallop, charred corn, bacon powder

    Organic Greens
    12

    local summer greens, sesame ginger dressing, local organic cherry tomatoes, cucumbers, crispy potato

    free range chicken breast
    12
    wild salmon
    14
    albacore tuna
    13

    Steak 'Frites'
    24

    grilled 5oz flatiron steak, soy bordelaise sauce, nori compound butter, chickpea panisse, sambal aioli

    SeaCuterie
    21

    scallop & nori 'mortadella', cured salmon, smoked tuna paté, local octopus press, Dungeness crab & side stripe shrimp terrine, rye crisps, harissa crème fraiche

    AURA Cheese Plate

    3 cheeses
    24
    5 cheeses
    38
    additional cheese
    8

    lavender honey, apples, grapes, stone fruit jam

  • Dinner — 5pm to 9pm

    Deep Fried Sushi
    15

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

    Foie Gras
    21

    miso cured & bruléed terrine, compressed coconut rice, peanut sauce, peach & tamarind gel, charred pearl onions

    SeaCuterie
    19

    scallop & nori ‘mortadella’, cured salmon, smoked tuna paté, local octopus press, Dungeness crab & side stripe shrimp terrine, rye crisps, harissa crème fraîche

    Salmon Poke
    14

    soy & sesame, avocado mousse, tom yum aioli, chicharron, wakame salad, 14 day preserved yolk

    Fresh B.C. Oysters
    1/2 dz 15
    1 dz 30

    verjus mignonette, shiso caviar

    AURA Cheese Plate

    3 cheeses
    24
    5 cheeses
    38
    additional cheeses
    8

    lavender honey, apples, grapes, stone fruit jam

    please ask for selection of cheeses

    Organic Green Salad
    12

    local organic greens, sesame ginger dressing, local organic cherry tomatoes, cucumbers, cripsy potato

    free-range chicken breast
    12
    wild salmon
    14
    albacore tuna
    13

    Watermelon & Sprout Salad
    14

    soy compressed, inn-sprouted mung beans, feta cheese, radish three ways, furikake

    Corn Soup
    12

    chilled, cured & smoked scallop, charred corn, bacon powder

    Salmon
    31

    torched wild salmon mi-cuit, fermented black bean succotash, Israeli couscous, asparagus, wasabi beurre blanc

    Rib Eye Steak
    37

    pan seared, roasted pommes purée, binchotan grilled BC mushroom, soy bordelaise sauce

    Cauliflower 'Steak Frites'
    25

    pan seared, salsa verde, chickpea panisse, sambal aioli

    Pork
    27

    char siu marbled roasted tenderloin, pan-fried truffle shiitake gyoza, sorrel, glazed BC beets

    Halibut
    35

    pan seared, coconut rice press, grilled okra, summer squash, asam pedas, cilantro oil

    Duck
    29

    shio koji rubbed breast, spiced soy braised leg & forbidden rice croquettes, baby summer vegetables

    Gnocchi
    26

    roasted beet, edamame, kale, shiso pesto, feta, yuzu dressed fennel

    Seafood
    38

    charcoal grilled king prawns, seared scallop, local octopus takoyaki, charred squid, pommes dauphine, laksa purée

  • Intermezzo — 9pm to 10pm

    Deep Fried Sushi
    15

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

    Pork 'Taco'
    14

    char siu, VIetnamese style crêpe shell, shredded lettuce, crushed peanuts, nuoc cham

    AURA 'Dim Sum'
    16

    Singapore style chilli crab roll, pan-fried truffle shiitake gyoza, halibut takoyaki ball

    Fresh B.C Oysters
    1/2 dz 15
    1 dz 30

    verjus mignonette, shiso caviar

    Watermelon & Sprout Salad
    14

    soy compressed, inn-sprouted mung beans, feta cheese, radish three ways, furikake

    Corn Soup
    12

    chilled, cured & smoked scallop, charred corn, bacon powder

    Organic Greens
    12

    local summer greens, sesame ginger dressing, local organic cherry tomatoes, cucumbers, crispy potato

    free range chicken breast
    12
    wild salmon
    14
    albacore tuna
    13

    AURA Cheese Plate

    3 cheeses
    24
    5 cheeses
    38
    additional cheese
    8

    lavender honey, apples, grapes, stone fruit jam

    Steak 'Frites'
    24

    grilled 5oz flatiron steak, soy bordelaise sauce, nori compound butter, chickpea panisse, sambal aioli

    SeaCuterie
    21

    scallop & nori ‘mortadella’, cured salmon, smoked tuna paté, local octopus press, Dungeness crab & side stripe shrimp terrine, rye crisps, harissa crème fraîche

  • Dessert

    Frozen Yogurt
    10

    greek style yogurt, ginger & amaro compressed melons, house-made ginger ale gelée

    Cheesecake Mousse
    11

    coconut rum cheesecake, speculoos crunch, candied coconut, caramel cream, passionfruit coulis

    Bar
    11

    almond rocher financier, pepper mascarpone whip, raspberry curd, honey lavender crémeux, citrus jelly

    Chocolate Paté
    12

    pine wood smoked paté, yuzu white chocolate ganache, sweet miso caramel & house-made peanut butter crunch

    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

    Inn Made Ice Cream & Sorbet
    10

    please ask your server about our home-made selections

    Fresh Fruit & Berries
    13

    Artisan Cheese Plate

    3 cheese
    24
    5 cheese
    38
    Additional cheese
    8

    lavender honey, apples, grapes, stone fruit jam

    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.

    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.

    Blue Elizabeth (cow’s milk)

    Fromagerie du Presbytère, Quebec

    2015 Canadian Cheese Grand Prix blue cheese 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.

  • Kids Breakfast — 7am to 11am

    all breakfasts come with your choice of milk or juice

    little big breaky
    9

    one egg, choice of bacon, ham or sausage, parmesan home fries and toast

    cereal with strawberries & banana
    10

    choice of raisin bran, corn flakes, frosted flakes, fruit loops, or rice krispies

    waffle
    8

    maple syrup, whipped mascarpone

    fresh fruit salad
    7

  • Kids Lunch & Dinner — 1130am - 9pm

    all meals come with your choice of milk or juice

    grilled cheese sandwich
    10

    choice of fries or veggies & dip

    fish & chips
    11

    aonori battered local rockfish, choice of fries or veggies & dip

    cheeseburger
    11

    choice of fries or veggies & dip

    chicken fingers
    15

    choice of fries or veggies & dip

    chicken & potatoes
    13

    grilled, potato purée, buttered carrots

    fresh fruit salad
    7

    cookies
    4

    ice cream sundae
    8

    chocolate or vanilla ice cream, white chocolate, brownie bites, crunchy pearls, chantilly cream, chocolate & caramel sauce

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.