Author: Linda Cooper

Nestled in the breathtaking Cape Winelands, Tokara Restaurant captivates guests even before they step inside. The restaurant showcases award-winning architecture, seamlessly blending contemporary design with natural stone elements to complement the surrounding landscape.

Upon entering, guests are welcomed by an eclectic collection of artworks and sculptures adorning the foyer. These carefully curated pieces, created by local artists and artisans, celebrate the rich cultural heritage of Africa. Many of these artworks are available for purchase, offering a lasting keepsake from this remarkable destination.

We were seated in the outdoor dining area, which provided an unparalleled view of the rolling vineyards—a setting that truly enhances the dining experience. Our server, Admire, delivered exceptional service with attentiveness and warmth, making our visit all the more memorable. Special recognition also goes to Zané, the General Manager, whose professionalism and approachable demeanour contributed to the outstanding hospitality at Tokara.

To begin our meal, we were presented with a selection of two freshly baked breads. The mosbolletjie bread, made with sweet potato, was a particular highlight, beautifully paired with an apple chutney. The second offering, a basil pesto bread, was served with a light and airy butter and olive tapenade. Both breads, still warm from the oven, set the tone for the culinary excellence to follow.

Tokara’s à la carte menu offers a diverse selection, catering to various dietary preferences, including vegan and vegetarian options.

Renowned Chef Carolize delighted us with a surprise starter: a beetroot and goat’s cheese salad complemented by grapefruit, caramelized walnuts, wood sorrel, sunflower shoots, and a citrus dressing. Even as someone who typically does not favour beetroot, I found the dish exceptionally well-balanced, with the sweetness harmonizing beautifully with the earthier elements.

For our chosen starters, we opted for the grilled cauliflower and tempura prawn. The cauliflower was expertly seasoned, and the addition of candied pumpkin seeds added a delightful crunch. The tempura prawn dish was elevated by a rich bacon espuma, enhancing the depth of flavour and making for a truly indulgent experience.

The main courses were nothing short of extraordinary. I selected the Bonsmara beef, which was cooked to a perfect medium-rare as requested. Accompanied by flavourful king oyster mushrooms, French onion purée, baby carrots, pickled onion, parsley pesto, and a red wine jus, each element on the plate was executed with precision, contributing to a harmonious and visually stunning dish.

The second main course, the braised pork belly, was equally impressive. Served with celeriac, pak choi, hazelnut foam, chili caramel, crispy pork rind, and fennel jus, the pork was melt-in-your-mouth tender, effortlessly falling apart with each bite. The inclusion of grilled pears added a classic yet innovative touch, perfectly complementing the crispy pork rind. The balance of flavors across the menu is a true testament to the skill and creativity of Tokara’s culinary team.

As a lover of desserts, I eagerly anticipated the final course, and Tokara exceeded expectations. We were served the Tokara Straw Wine, a standout highlight of the experience. This full-bodied dessert wine boasted a honeyed texture and golden hue, with intense aromas of sun-dried apricots and pineapple syrup.

Among the five available dessert options, we sought Admire’s recommendation and chose two exceptional selections. The first, a white chocolate panna cotta, was paired with coconut and cashew nut oat crumble, granadilla, gooseberry, and Malibu sorbet—a refreshing and light treat, ideal for a warm South African summer. The tangy granadilla provided the perfect counterbalance to the delicate sweetness of the panna cotta.

The second dessert, a New York-style cheesecake, was uniquely paired with black sesame and soy milk gelato, strawberries, yuzu, and white sesame streusel. While the inclusion of black sesame and soy milk gelato was an unexpected choice, it complemented the creamy cheesecake and fresh fruit beautifully, making this dish a must-try for any food enthusiast.

Overall, Tokara Restaurant delivers an extraordinary dining experience, seamlessly blending world-class cuisine, exceptional service, and a stunning natural setting. Whether for a special occasion or a leisurely afternoon in the Winelands, this establishment offers a culinary journey that lingers long after the last bite. I am already looking forward to returning to Tokara for another unforgettable experience.

Reviewed by World Luxury Awards Representative, Carla Botha.

For more information, visit their website: www.tokara.com/tokara-wine-estate/tokara-restaurant

A Personal Review by Joanna Macdonald – Events Manager

Ok words, where are you…? It’s been two weeks since my evening at Apéritif and I am still trying to put it all down into actual English words that can describe what I experienced. I can start with this – the dining experience at Apéritif was without doubt the most enjoyable, tasty, surprising, interesting and delightful culinary journey I have ever been on, in any part of the world, in my entire life.

This 1920’s styled restaurant has it all; staff that are not only entirely knowledgeable on what they are serving, but passionate about it, an intimate and charming atmosphere, a wine cellar boasting some of the most profound wines but most importantly, the food, oh the glorious food…

The menu tantalizes all the senses.

Chef Nic Vanderbeeken, the man behind the helm, clearly does not see ingredients the way most people do. Instead, it seems as though the plate is his canvas, the ingredients – his brushes and paints. He creates through a genius mind, what is art for your pallet. We decided to put both his menus to the test – Signature Menu and Avant-Garde Menu.

One thing I love about fine dining is reading a menu and then comparing what you actually get on your plate. It’s a surprise every time, like ordering a gift from the kitchen. Every dish, impeccably served and designed. Every bite, a delight. Some even came with a show!

And all this taste explosion is happening while surrounded by the classy setting of Apéritif with its checkboard floors and peacock feather table décor.

Fancy some wine? The wine cellar is a prominent feature at Apéritif, lit to draw your attention no matter where you sit, with hundreds of bottles of the finest wines and champagnes from around the world. You can tell that Maître d’Hôtel & Chef Sommelier, Jean-Benoit Issele, is proud to showcase this collection and ensure that your choice is to your liking.

To end the night off, we were taken next door to Pinstripe Bar for our final course – sweet confections by Pastry Chef Dayu Chintya, once again served like nothing you would expect – on a wooden sweet trolley, reminding me of fairs or the circus when I was a young child. The décor resembles that of a bar in the roaring twenties. I felt like I needed to put on a hat and light a cigar! Dimly lit with large leather armchairs, elegant statues of 20’s dressed women – it’s the perfect pool and bar lounge.

After what we counted was actually 15 courses, including all the small bites in between, I left already knowing that this was an experience of a lifetime. One that will take perhaps another lifetime to replace.

To the Chef, and Pastry Chef and every single member of your team that we had the pleasure of being served by, we thank you for this absolutely inspiring dining experience and for your hospitality, passion and dedication to the luxury restaurant industry.

Reviewed by Joanna Macdonald – Events Manager for the World Luxury Awards.

To book an experience at Apéritif, visit: www.viceroybali.com