From Head Chef at three-Michelin-starred Mingles in Seoul to Sous Chef at Flying Fish in Sydney, Jacob’s global experience has shaped a menu centred on authenticity, precision, and a deep respect for the simplicity and beauty of Australian produce. Alongside Jacob, Wine Consultant Lisa Cardelli has joined the team. Born and raised in Tuscany, Lisa brings over 15 years of experience across top venues, including Vue de Monde and Rosetta Melbourne (during its time within Neil Perry’s former Rockpool Group). Now at Toki, she’s crafting a Parisian-leaning wine list designed to pair seamlessly with Jacob’s seasonal menu.
Together, Jacob and Lisa mark a fresh chapter for Toki, focused on thoughtful philosophy, elevated execution, and seasonal-driven dining.
Toki Bistro & Bar blends French and Asian flavours with high-quality local produce for a distinctive dining experience. The eight-course tasting menu celebrates life’s pivotal moments, taking diners on a journey from age 18 to 38 and reflecting the clarity that comes with age. Throughout the menu, classic French ingredients such as duck, chicken liver, and beef are paired with sashimi, udon, and nori to create inventive and memorable dishes.
Diner: Lisa Wagstaff
Address: T23-24/100 Miller Street, North Sydney NSW 2060
Date: June 2025
Dining style: French and Asian fusion fine dining
Perfect for: Romantic dinners
Dish to dine for: The eight-course tasting menu
Price range: $18 – $250
Operating hours: Tuesday to Sunday 11.30am to 3pm & 5pm to 10pm
First Impressions
Stepping off North Sydney’s Miller Street and into Northpoint’s vibrant Eat Street, I find Toki nestled among a curated selection of dining venues. Inside, the Parisian bistro-inspired interiors feature dim lighting, red-glass tiles, chandeliers, and sheer curtains between tables, creating a warm and intimate atmosphere. By the entrance, a display of fresh seafood sits beside the mahogany-marble bar. It is an inviting introduction matched by an impressive international wine list.
The concept
Toki combines modern Asian-inspired flavours with classic French techniques, taking diners on both a gastronomic and emotional journey. Toki’s $170 tasting menu guides guests through defining moments in life, with each dish representing a memory, emotion, or turning point. From early adventures to quiet confidence, every course captures a stage of personal growth.
A standout from the à la carte menu is the crispy duck, dry-aged for two weeks and served two ways. The first is sliced duck with lavender honey sauce; the second, a duck sausage combined with chicken, pistachio, yuringi onion marmalade, and teriyaki-braised shiitake jam. The kitchen uses both leg cuts and rendered fat, ensuring the whole duck is honoured and nothing goes to waste.
On my plate
A glass of Philippe Bouchard Chablis is poured to accompany Chapter One, the opening courses of the tasting menu. Fresh Sydney rock oysters with shiso mignonette introduce age 15, evoking the briny freshness and sense of possibility that comes with first experiences. Next, for age 18, is a unique bluefin tuna and caviar wrapped in a crisp sweet potato shell. It is a dish that sharpens the senses, much like adulthood coming into focus.
Chapter Two explores the ambition of early adulthood. An Amaebi (sweet prawn) tart, topped with edible flowers and young mango, represents the drive and optimism of turning 21. Toki’s signature chicken liver and unagi (Japanese BBQ eel) follows, the liver is adorned with pear cylinders and finished table side with a drizzle of rich tare sauce. Spread generously on toast, the bold flavours are both comforting and complex.
The ingredients and technique used to craft each dish is designed to encourage you to reflect on the experiences, skills and emotions that have shaped your life. And the procession of plates is quick, fully immersing us in the experience.
Chapter Three begins with a glass of Slow Grown Shiraz from Barossa’s Soul Growers. Here, the menu marks ages 32, 33, and 38, symbolising mastery and confidence. The main courses include a segment of marron (a Western Australian freshwater lobster) paired with delicate dumplings under bisque foam, the richness balanced by a slice of grapefruit. This is followed by coral trout, then a tender eye fillet served with onion, sweet parsnip purée, and beef jus.
Dessert arrives as a deconstructed strawberry mousse with candied cumquats and matcha caramel sweets.
Toki’s life-inspired menu delivers world-class dining to North Sydney, blending refined technique with thoughtful storytelling for a truly memorable experience.
