Tokara’s Gourmet Winter Menu

Richard CarstensWith stunning views from the top of the Helshoogte Pass, Tokara restaurant is offering a fantastic new menu for Winter that is set to keep regulars happy and entice new customers to the door. Chef Richard Carstens new menu “embodies his well-honed technical skill, modern approach and personal sense of generosity” and his trademark playfulness will be on display too.

Diners can expect starters such as smoked snoek ravioli (the taste of smoorsnoek with almond crème and pumpkin veloute) and deconstructed sushi in the form of togarashi-spiced beef sashimi and tartar served with sushi rice, wasabi mayo and black sesame seeds. Mains include peppered springbok served with beetroot; miso-marinated beef fillet with Japanese mushrooms; sunflower seed risotto with flavours of soya and honey-glazed aubergine, coconut, lemongrass and ginger, and chicken with tomato, garlic and parmesan veloute served with gnocchi, capers and olives. Desserts look fabulous, including chocolate chibouste; lemon, mascarpone mousse, white chocolate sorbet and meringue; and the ‘Fallen Apple’ dessert that takes a whole, cooked apple served with crunchy cinnamon streusel.

Tokara will be offering a four-course Winter set menu priced at R250 a head, which includes a glass of wine.

From May to October, Tokara will be hosting a stream of themed-evenings celebrating culinary greats. In May, the Grand Masters will be celebrated (Brillat-Savarin, Carême, and Escoffier); in June the Nouvelle Masters (Bocuse, Blanc and the Troisgras Brothers); in July the New British Wave (Roux, Koffman, Marco Pierre White and Raymond Blanc); New World Chefs in August (Keller, Nobu, Trotter, Perry and Wakuda); and in September the theme is Modernist (Adria, Bras, Gagnaire and Atala). October will see a Sommelier Shoot Out where three leading sommeliers will compete to make the perfect wine pairing for a menu prepared by Chef Richard Carstens. All meals are five courses and will be priced at R400 per person.

For reservations call 021 885 2550; e-mail or visit

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