techniques applied the world over, develops recipes over and over again until they are perfect, and revels in pure flavours.
So what can diners expect from this exciting chef? “I play with tastes like umami and acidity, salt and sweet to complement each other. And texture always plays an important role.” A perfect example of this is his Baked Alaska: what started as a special is now a signature dish. Local rainbow trout is baked in a meringue and served with smoked salmon ice cream – the textures, unexpected flavours and ingenious quality of this dish make it a showstopper.
For Carstens, generosity on a plate is everything, for as he says, “We are in the industry of giving.” His brand new winter menu embodies this perfectly. The select dishes take inspiration from local produce, a Japanese aesthetic and home-grown comfort favourites like the smoked snoek ravioli – a basis of traditional Cape “smoorsnoek” brings back wonderful childhood memories, yet the
addition of almond crème and pumpkin velouté takes it to a modern level. Main course dishes like the peppered springbok served with beetroot or the miso-marinated beef fillet with Japanese mushrooms are not only a visual feast, but delicious and satisfying too. And that is the key to a successful, modern restaurant that keeps diners coming back for more.
This winter, Tokara has another ace up its sleeve, with every foodies’ dream: they are planning a monthly series of evenings to celebrate the culinary greats. From an evening where diners can taste dishes inspired by the Grand Masters like Carême and Escoffier, to the New British Wave of the Roux brothers and Marco Pierre White and New World greats like Thomas Keller and Neil Perry. This not only showcases Richard’s immense knowledge and understanding of worldwide culinary heroes, but will translate into fun and informative evenings at one of the Wineland’s stellar eateries. As Kühn succinctly states, “Tokara is a destination, not just a restaurant.”
66 Management Today | April 2012
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