Tokara Fine Dining Menu

with pickled red onion, capers, parsley, whole grain mustard, radish, potato crisp, rocket, truffle mayo and charcoal ciabatta melba DF NF

sweet mustard, green apple, mustard leaf, crispy capers, and fynbos dressing GF NF

with lamb broth, tomato and onion sambal, sultanas, crispy onion and coriander DF NF

on toasted mosbolletjie with peach, turmeric & curry leaf mayo, and dukkah NF

with salted grape, cashew nut cream, candied pumpkin seed, pickled mustard seed and fig leaf oil GF VG

with black garlic glaze, king oyster mushroom, pine nuts, tomatillo purée, pomegranate, and mint salsa verde VG

Lightly smoked linefish with apricot glaze, sweet potato & brown butter purée, green asparagus, citrus buchu cream, and bokkom sago crisp GF NF

with pickled cardoon, romesco, potato, baby marrow, Parmesan, and marjoram jus GF NF

with 'ouma onder die komberse', sun-dried tomato, charred pickled baby onions and kapokbos jus GF NF

with pumpkin purée, green beans in garlic butter, fondant potato, and thyme red wine jus GF NF

with Caramélia crémeux, salted caramel, cacao nib streusel, candied banana, and coffee ice cream NF

with gooseberry and Swiss meringue GF NF

with caramelised poached pear, olive oil shortbread, vanilla bean ice cream, and date crisp

with almond streusel, granadilla coulis and pineapple & coconut gelato DF VG

With crisps, fresh fruit & preserves

1ST COURSE daily appetiser and bread selection 2ND COURSE Roasted beetroot with red wine glaze, orange, candied walnuts, spiced kumquat preserve, and goat's cheese panna cotta GF (VG on request) 3RD COURSE Cape Malay spiced prawn on toasted mosbolletjie with peach, turmeric & curry leaf mayo, and dukkah NF OR Beef tartare with pickled red onion, capers, parsley, wholegrain mustard, radish, potato crisps, rocket, truffle mayo, and charcoal ciabatta melba DF NF 4TH COURSE Lightly smoked linefish with apricot glaze, sweet potato & brown butter purée, green asparagus, citrus buchu cream, and bokkom sago crisp GF NF OR Chalmar beef with pumpkin purée, green beans in garlic butter, fondant potato, and red wine and thyme jus GF NF 5TH COURSE Spiced sago crème brûlée with gooseberry and Swiss meringue GF NF