aura waTerFronT reSTauranT + paTio Takashi Ito, Executive Chef Inn at Laurel Point ➝ “My culinary philosophy at AURA is to create a unique Pacific Rim inspired menu, while respecting the character of the food ingredients. Our menu is thoughtfully designed, innovative and original. Equally important is mentorship and collaboration. We strive to create a fun loving kitchen, with noise, laughter and some seriousness. I am a strong proponent of the Culinary Apprentice programs and love to see young colleagues push themselves to be the best they can be.”
Fol epi /aGriuS Clif Leir, Director ➝ ”In 1998 I built my first brick oven in my driveway and started using wild yeast culture to ferment dough and bake bread. Since then, I’ve opened two bakeries, most recently, Fol Epi Patisserie, and Cafe and Agrius Restaurant, where I work with some of the most inspired food industry people in Victoria. Whether someone is coming in for a croissant and coffee or a breakfast sandwich to start the day; soup and salad at lunch, pastries or cake to take home for friends and family, cocktails, or a glass of wine after work or dinner, great care has been taken with the food from farm to table. We deal with an array of regional farms and suppliers, and continue to produce high quality bread, pastries, food and drink from organic ingredients, served in a casual contemporary atmosphere.”