From the iconic glass, steel and stone building, sweeping views of False Bay and Stellenbosch from the top of the Helshoogte Pass is just the start of a special experience. If you believe that good food, wine and art are synonymous for a good lifestyle, you need to experience Tokara’s cuisine.

Former chef Richard Carstens created a footprint. He believed that a chef needs to stay true to oneself, he too stayed true to South African flavours, yet one easily detected his penchant for all that is Asian, especially Japanese. His Franco-Japanese interpretation of oyster, prawn, mussel, calamari and linefish kept regulars coming back for more. The carefully c onsidered á la carte menu boasts local dishes like the bobotie-spiced beef tartare and a peppered Springbok with heerenboon purée, beetroot, blueberry and sauce veneur. Desserts too are beautifully executed: anticipate exciting ingredients transformed into dishes like the olive oil ice cream with ginger mousse, yoghurt, blueberries
and meringue or the orange buchu ice cream with a white chocolate mousse, gooseberries and an almond dacquoise.

In spring you will see asparagus, in summer luscious tomatoes, in autumn mushrooms and in winter root vegetables. Richard was resourceful, “We try and utilize ingredients throughout our menu in different aspects, we minimize the use of water by developing new stock cooking and sous vide and roasting methods.” Inspired by contemporary culture, film, art, design and music, his time spent in Australia has had a huge influence on his cooking style. There is no doubt tha t his legacy will live on.

“I’m not influenced by nostalgia but more about my surroundings and what inspires me in the present moment.” Former chef Richard Carsten


Address: Tokara Wine Estate, Helshoogte Road, Stellenbosch, 7600

Phone: 021 885 2550