we had a superb lunch at Tokara - Richard Carstens' amazing food paired with Miles Mossop's Tokara wines. Jaap-Henk Koelewijn, sommelier made the excellent wine suggestions
baked Alaska rainbow trout with meringue baked on top, smoked salmon ice cream, citrus salsa, salmon caviar, ginger soya & mirin sauce – paired with Miles Mossop Saskia 09
Chicken, crisp pancetta, prawn, 62°C egg, almond & sofrito - with Tokara Director's Reserve White
Kabeljou, pan seared and finished in the oven with chlorophyll potato crème, sauce bouillabaisse and al dente seasonal vegetables - paired with Zondernaam Chardonnay 2010
Pork belly, celeriac purée, coffee yuzu gastrique, hazelnuts, mint & white chocolate oil - paired with Tokara Reserve Stellenbosch Chardonnay 2009
Lemon, mascarpone mousse, white chocolate sorbet, meringue & almond financier
Hazelnut ice cream, pistachio sponge, aerated chocolate, coulant, streusel & honeycomb
After settling our bill, we had a chat with Miles Mossop in the tasting room
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