Tokara Fine Dining

with pickled red onion, capers, parsley, whole grain mustard, radish, Jerusalem artichoke, rocket, truffle mayo and charcoal ciabatta crisps DF NF

with seasonal homemade fruit chutney, pickled cucumber and toasted brioche NF

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

with butternut, coconut, apricot, and naan bread brushed with garlic buchu butter 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

with smoked fish fumet, bacon, lemon, parsley, turnip, peas and bokkom sago crisp GF NF

with charred baby marrow, romesco sauce, parmesan polenta, olive salsa and marjoram-infused 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 milk chocolate ice cream, dulce de leche and peppermint honeycomb NF

with gooseberry and Swiss meringue GF NF

soaked in brandy sauce, with crème anglaise, rooibos & vanilla ice cream and pecan nut streusel

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

With crisps, fresh fruit & preserves