The Journey and the Destination
After roaming the seas of the Pacific Rim, Chef Darren Brown applies his knowledge and passion for food of the Pacific Northwest and flavours of the Pacific Rim. The ORU team has developed a culinary journey with a new menu, offering an abundance of flavours ranging from British Columbia’s coast, to the French Polynesian Islands, and all the way down the southern regions of Chile.
Throughout the menu, Chef Brown and his team focus on food of the P acific Northwest and incorporate flavours from the Pacific Rim. “It’s our goal to use the best product at the best time and let the food speak for itself.” says Chef Brown. “Our West Coast ingredients are conducive to the Pacific Rim style of cooking and I look forward to showcasing this to our guests.”
Homegrown and internationally traveled, Executive Chef Darren Brown grew up tasting what the Pacific Northwest has to offer in products and ingredients. He then traveled the Pacific Rim for over three years by yacht learning how to play with food and cook with what was fresh and seasonal. Next, it was off to the California coast, where fresh, local and organic ingredients were the mainstream food culture.
The new menu features a variety of dishes of local origin with a twist from the Pacific Rim; simply and skillfully prepared. Lunches offer a little something for everyone – from Lunches on the Fly, such as the Organic Ocean’s Fish and Chips to the South American staple – “Cubano” Porchetta Sandwich.
Spice up the evening and begin a true culinary journey through the Pacific Rim. The Notch Hill’s Beet Salad with Cabrales and Chimichurri has quickly become a favourite. Next, onto two local favourites – the Duck Confit Gyoza and the “Kalua” Pork Belly then, the ‘Pièce de résistance’ – the Sake Cured Haida Gwaii Sablefish.
Chocolate lovers beware! ORU’s Pastry Chef, Jason Pitschke takes guests through a flight of succulent chocolate desserts, paying homage to the “best in class” signature works from great artisanal chocolatiers such as Callebaut with their Satin Blanc, Michel Cluizel’s Mangaro Lait, and Valhrona’s Alpaco Grand Cru.
ORU offers a collection of over 200 wine labels, designed in harmony with the cuisine. ORU Manager, Darryl Thomson and his team offer an eclectic selection of wines, covering regions of the Pacific Northwest and the Pacific Rim.
The private dining room areas set the ultimate backdrop for intimate dinners and larger group events. Enjoy an evening of culinary bliss at an interactive Chef’s Table, host an exclusive dining experience in the Private Wine Room, or bring a larger group together in the Private Dining area. The Chef’s Tables take centre stage while the Wine Room and Private Dining area offer sliding glass walls to provide intimacy at any moment.
Upon arrival, guests are welcomed into the newly renovated Sky Bar – Coal Harbour’s Living Room. Here, begin the evening with a pre-dinner cocktail and those deciding to stay can sit back and enjoy the lively sounds from the Lobby Lounge below. The Sky Bar menu ‘scores’ while watching the big game on any of the four 42 inch LCD flat screen TVs. It’s a difficult decision to make – order the Brisket and Béarnaise Sliders or ‘kick-it-up a notch’ with the choice of three Poutines – Short Rib, Chicken and Chorizo or BC Spot Prawn.
A vibrant gathering place of celebration or an exclusive intimate dining experience for two; ORU is the perfect spot to savour food of the Pacific Northwest and flavours of the Pacific Rim. A marble and stainless steel open concept kitchen sets the stage upon which our innovative and talented chefs create extraordinary cuisine. Executive Chef Darren Brown and his dynamic and passionately driven ORU team guide guests through a culinary journey for the senses with a menu that features a variety of dishes of local origin with a twist from the Pacific Rim, simply and skillfully prepared. For more information visit www.orucuisine.com.
