Focusing more on the aesthetic of local, seasonal ingredients than deconstruction, newly appointed star chef Richard Carstens showcases Tokaras produce with applomb. Starters include myriad incarnations of tomato or trout, all artfully ardorned with squiggles of chorofil and sprinklings of micro-greens.
Following through, mains star meaty winners like ostrich fillet with root vegetables and curry jus, and vegetarian innovations like roast eggplant and fennel with spelt, asparagus, tofu and spiced tomato. Finishing it off is a selection of playful desserts. Optional wine pairing features a Tokara selection, sommeliers selection and South African premium selection.