- Overall Impression
- Common Areas
- Cellars Wine And Alcoholic Beverage Selection
Lunch at Tokara, named after the owner’s children Tomas and Kara, was a special treat. After driving about one hour from Cape Town to South Africa’s famed Wine Route, we sat on the outdoor deck at Tokara facing the vineyards, tasting the winery’s delicious liquid products and enjoying several courses of freshly made appetizing food.
Service, though leisurely, was attentive. From our departure in Cape Town to our return shortly before sunset, lunch took the better part of the day. We give full marks to Tokara for setting, tasty food and presentation.
Chef De Cuisine Etienne Bonthuys and a team of seven chefs, Christine Smith, Madeleen Barnard, Hilde Sam, Bongani Dlamini, Genevieve Wolters, Anri Diener and Zané Pelser prepared the dishes.
Handicapped Access Yes, there were three reserved parking spaces and designated restroom facilities.
Name Of Executive Chef Etienne Bonthuys
Name Of Manager Janet Hundersmarck
Name Of Owner Tokara is owned by GT Ferreira, a South African merchant banker. Chef Bonthuys rents the restaurant space and runs the restaurant as his own business.
Pastry Chef Etienne Bonthuys and a team of seven chefs, Christine Smith, Madeleen Barnard, Hilde Sam, Bongani Dlamini, Genevieve Wolters, Anri Diener and Zané Pelser.
Size The 230 square meter (2,3000 square feet) restaurant could accommodate 110 guests indoors and another 30 on the deck. A staff of 35 looked after guests.
Type Of Restaurant Modern South African with a strong French influence
The interior design of the building resulted from a collaboration between the architects of the building, Van Biljon & Visser Architects (from Bellville), and the interior designers, McDowell Interiors (from Johannesburg). The restaurant space was dominated by a jarrah timber from Western Australia floor (with underfloor heating) and high open timber ceiling. The working fireplace had a modern stainless steel hood in contrast to an old fashioned steel grating made by Conrad Hicks, a well known metal artist (The Blacksmith Forge) from Cape Town, who was also responsible for the gates and grilles in the Tokara building.
The restaurant tables were handmade from African rose wood and the undulating Silky Oak timber panel on the wall was designed to mimic the topography of the adjacent hills. The copper disc light in the ceiling by Cape Town artist EJ De Kock celebrates the celestial system. The wall hanging is a tapestry woven from an original design by South African artist William Kentridge.
Our main courses were Grilled springbok served with a lobster sauce and mint oil; and Deboned saddle of lamb with a trio of green herb, sherry and yellow pepper sauces. Our waitress recommended the Tokara Red wine for both dishes.
For dessert we had Chocolate surprise and Pear poached in Tokara Red with vanilla pod ice cream.
Reviewers Article and photographs taken by Elena del Valle
Would You Dine At This Restaurant Again? Yes