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The Inn at Laurel Point debuts new a holiday brunch series and festive curbside pickup 

If you’re looking for a new place for weekend brunch dates, the newly renovated Inn at Laurel Point has launched a small plates menu for December.

With new executive Chef Ken Nakano, the Aura Restaurant is appealing to local foodies with tasty brunch dishes like the seafood benny, chicken and pancakes and the spam sandwich.

<who>Photo credit: Inn at Laurel Point/Aura Restaurant + Patio

The culinary team has also added some boozy brunch classics like the Mimosa. And, to try something a little different, there’s the Morioka Cherry Blossom made with Silk Road’s sour cherry tea syrup and Sheringham Distillery’s Kazuki Gin.

<who>Photo credit: NowMedia</who> Morioka Cherry Blossom + Just the T

The holiday brunch series takes place on Saturdays and Sundays from 11:30 am to 3 pm throughout December.

<who>Photo credit: NowMedia

In addition to bringing back small plates brunch, you can also bring some Christmas spirit home with you with the hotel's festive curbside pick up, which includes treats like in-house made chocolate bars, panettone and eggnog ganache filled double ginger cookies.

People can order the “Home for the Holidays” treats online to pick up on Saturdays from 10 am to 2 pm and Wednesdays from 4 pm to 7 pm.

Chef Nakano says he has prioritized a farm-to-table approach to cuisine during his 20-year career.

<who>Photo credit: NowMedia

He was instrumental in launching the Vancouver Aquarium’s OceanWise program on Vancouver Island, and has led the kitchens of global hospitality leaders like Shangri-La Hotel Vancouver, Rosewood Hotel Georgia and the Fairmont Empress.

“Joining the culinary team at Inn at Laurel Point was an easy decision for me – in addition to honouring local, my philosophy of infusing seasonal ingredients with Asian flavours is similar to the approach at Aura,” said Chef Nakano.

“I feel extremely lucky to be working and living in Victoria, where there is so much fresh seafood, vegetables, meats and other organic, sustainably grown ingredients to play with. I’m excited to share our team’s creativity and passion with diners across the property.”



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