Dining in style

Recently I spent the day having lunch at Tokara, enjoying the most magnificent view and eating a superb lunch created by master chef Richard Carstens.

Richard has recently become the head chef at Tokara restaurant, situated on the Tokara wine farm, just outside Stellenbosch. Although this is a bit of a drive from Cape Town, it is worth every kilometer.  

We sat on the balcony and had a view all the way across False bay and beneath us were rows of grape vine and olive trees. Richards’ food cannot be cooked at home, it is an intense taste experience and consists of flavors and textures that surprise your taste buds and open your eyes.

I started with the ravioli with pears and then for main course had a prawn and calamari dish with smoky paprika overtones. In between we were treated to an amuse bouch, which consisted of watermelon Carpaccio and a second dish of porcini mushroom on a bed of “soil”, sprinkled with honeycomb and drizzled with truffle oil. I skipped dessert.

My meal was accompanied by the Tokara chardonnay and finished off with coffee and a mini macaroon. Yum.

I am always so excited at the beginning of a meal, after I have ordered and before the first course is served just knowing I am in for a treat. Richard does not disappoint.