Thursday, July 21, 2011

Tokara lunch

After visiting Rickety Bridge, Mont Rochelle and Grande Provence,

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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