LURE Restaurant & Bar’s New Chef is making his mark

LURE’s new Executive Chef, Curtis Toth, has an enduring passion for food; and now, he's completely revamped LURE's breakfast and lunch menus, with dinner on the horizon.

It's hard to choose a favourite, but we’ll try.

Topped with candied pecans, fresh berries, and candied citrus, the cinnamon roll french toast is bound to bring out the kid in you. This dish has quickly become both a staff and guest favourite for breakfast and weekend brunch!

Plus, we can't forget Chef Curtis’s personal favourite: the LURE hash featuring perfectly roasted Lois Lake trout with honey brown butter potatoes, leeks, kale, and a perfectly poached egg with hollandaise.

Lunch gets even harder with options like the bacon and mozzarella burger, the roasted chicken tikka sandwich, and the shrimp salad BLT. All of these dishes include a rapidly emerging LURE signature sauce, which is Chef’s twist on a yum yum sauce.

And we'd be remiss if we didn’t mention the gochujang pork belly with a simple description of sunomono salad, Sooke kelp, and gochujang glaze. Chef Curtis has taken this traditional barbecue rib classic and flipped it on its head into a refined appetizer with so much texture and flavour, you’ll want to order it every time you visit!

Chef Curtis wouldn’t give too much away as to what to expect on the new dinner menu, but did let on that he is working on a “kick ass” charcuterie board featuring 100% local products, including meats from Haus Sausage Co. and the Whole Beast.

Check out the new menus today, the patio is open at LureVictoria.com.