Make the Tokara Delicatessen your go to family summer destination for seasonal farm fresh food, spectacular views, an inspiring sculpture garden adorned with beautiful art installations and an exciting new playground with plenty of room for the little ones to expend their boundless energy. Situated on the Tokara wine and olive estate on the crest of the Helshoogte Pass outside Stellenbosch, the Deli, as it is fondly known by regulars, is the perfect home for new Head Chef Stephanie de Wet. A farm girl at heart, Chef Stephanie has brought new energy with her exciting flavour combinations using fresh produce picked daily from Tokara’s organic kitchen garden and micro herbs, salad leaves and strawberries from the new hydroponic greenhouse. “I cook from the heart. Not a day goes by without being in the kitchen. I love to cook authentic food, straight from my farm girl roots and giving them a twist to turn them into something new and amazing,” says Chef Stephanie, who grew up on a Swellendam farm. The Deli serves breakfast, lunch and dinner as well as fresh oysters from the oyster bar during the summer season. Stand out items on the new summer menu include a delicious salad of beetroot prepared in different ways, pan-fried linefish served with couscous and mango salsa, and for dessert, a heavenly pina colada frozen parfait with Malibu sorbet. Chef Stephanie’s favourite breakfast item on the Deli menu is the Cellar Hand’s breakfast – poached egg topped with her personal twist of smoked butter hollandaise served with thick cut pork belly rashers, butternut and black beans. The duck Benedict with chilli hollandaise is another breakfast hit. Homemade pasta with a lightly smoked tomato sauce and baba ganoush is a perfect lunch option, while the star on the dinner menu is the prime cut steak served with polenta and roasted garden vegetables. The ever popular Deli pizzas are always a winner and the menu has ample of choice for vegans and vegetarians. For the …
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