Toki Bistro & Bar opens 6 June in North Sydney. The fusion restaurant sees modern Asian flavours united with French culinary techniques.
Celebrated chef Jay Choy is at the helm. Choy’s impressive resume includes Michelin star experience in the US and a stint at Seoul French restaurant Sous Marin, which earnt him a nomination in San Pellegrino’s Top 10 Young Chefs awards.
Toki has a public dining room with seating for 60, featuring an a la carte menu with the likes of marron udon with beurre blanc and lobster bisque; bown marrow custard with bacon jam, uni, and ikura on a crumpet; and spatchcock with miso strew, corn, and fried chicken.
The restaurant also has three private dining rooms for eight, 10, or 15 people which will host four-chapter, 10-course tasting menus which start at $170pp.
The four chapters represent varying moments in life’s journey: chapter one signifying the early stages of life, with Sydney rock oysters topped with citrus shiso mignonette; and blue fin tuna wrapped in a sweet potato crisp. Chapter two is about embracing challenges, and features an amaebi (spot prawn) tart served with citrus cream and yuzu tamarind dressing. Chapter three – the final main course – is about mastery and skill. It includes beef tartare served with nashi pear, French mustard, and salted tendon chips; and an eye fillet served with parsnip puree and beef jus. The final dessert chapter represents life slowing down and includes a strawberry sabayon topped with cardamom foam.
On the wine list is a range of premium drops from France, Asia, and Australia and complementary tastings led by the in-house sommelier are available to ensure the correct choice.
Groups of four or more guests booking during the opening month 7 June – 7 July will receive a complimentary $50 credit.