Tokara Wine Estate in Stellenbosch invited us to celebrate the first birthday of their ‘new’ restaurant and taste Executive Chef Richard Carstens’ fine four course cuisine, matched with Tokara’s award-wining wines. DECO’s highlight? Richard’s Baked Alaska of rainbow trout, a combination of the richest flavours, textures and local ingredients, a definite MUST-have. Here’s our lunch menu round-up…

Amuse-Bouche: And perfect teaser! (below)

First course (And DECO’s favourite dish of the day): Baked Alaska of rainbow trout, citrus salsa, cucumber, smoked salmon ice cream, ginger, soya and mirin (below)

Second course: Turnip, mushroom, garlic creme, goat’s milk cheese, pear, pea sponge, macadamia and Tokara Chardonnay dressing (below)

Intermezzo…

Third course: Beef fillet, wasabi potato, asparagus, tomato and teriyake jus (below)

Fourth course: Coconut panna cotta, coriander ice cream, cucumber sorbet and cashew (below)

See all the media tweeting away! (below) Happy first birthday Tokara Restaurant! For more, visit www.tokararestaurant.co.za