Aurora Restaurant looks out over Bedwell Harbour, and—fittingly—serves West Coast cuisine in a dining room decorated with blue tones and nautical touches like a deep-sea diving helmet. The menu introduces the surrounding island geography with items like steamed mussels harvested from neighboring Salt Spring Island and seared scallops from Qualicum Bay on Vancouver Island. For a main course, try the oven-roasted filet of Pacific sockeye salmon. End the meal with a delicate selection of petits fours, and a cup of coffee that's roasted by the local Pender Island company, Moonbeans Coffee.
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From Food & Wine , AUG 2005
At the resort's handsome neo-Arts-and-Crafts Aurora Restaurant, talented young chefs Brett Huber and Meaghan O'Brien serve delicious wild-lavender-roasted local lamb (whose unique salty flavor comes from the seaside grass the sheep graze on) and wild white salmon with red wine-braised onions, cooked native North American-style, on a cedar plank....MORE
From the From the May 2008 Food & Wine Go List
Chef-owner Jeff Van Geest is a British Columbia loyalist: His restaurant hosts wine tastings from the province’s boutique vintners, and most ingredients on his creative-Canadian menu are local. The space is furnished with tables Van Geest made himself.
We loved: Crisp-skinned white spring salmon with cedar jelly.
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