{"id":96679,"date":"2026-02-19T14:09:26","date_gmt":"2026-02-19T03:09:26","guid":{"rendered":"https:\/\/www.signatureluxurytravel.com.au\/?p=96679"},"modified":"2026-02-19T14:42:16","modified_gmt":"2026-02-19T03:42:16","slug":"toki-bistro-bar-north-sydney","status":"publish","type":"post","link":"https:\/\/www.signatureluxurytravel.com.au\/toki-bistro-bar-north-sydney\/","title":{"rendered":"North Sydney\u2019s Toki Bistro & Bar welcomes new Executive Head Chef Jacob Lee"},"content":{"rendered":"

[vc_row][vc_column][vc_empty_space height=”15px”][vc_column_text css=”.vc_custom_1771471795986{margin-bottom: 15px !important;}”]From Head Chef at three-Michelin-starred Mingles in Seoul to Sous Chef at Flying Fish in Sydney, Jacob\u2019s 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\u2019s former Rockpool Group). Now at Toki, she\u2019s crafting a Parisian-leaning wine list designed to pair seamlessly with Jacob\u2019s seasonal menu.<\/p>\n

Together, Jacob and Lisa mark a fresh chapter for Toki, focused on thoughtful philosophy, elevated execution, and seasonal-driven dining.<\/p>\n

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\u2019s 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”96682″ img_size=”full” add_caption=”yes” css=”.vc_custom_1750149366726{margin-bottom: 15px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1750149381875{margin-bottom: 15px !important;}”]<\/p>\n

Diner:<\/strong> Lisa Wagstaff
\nAddress:<\/strong> T23-24\/100 Miller Street, North Sydney NSW 2060
\nDate:<\/strong> June 2025
\nDining style:<\/strong> French and Asian fusion fine dining
\nPerfect for:<\/strong> Romantic dinners
\nDish to dine for:<\/strong> The eight-course tasting menu
\nPrice range:<\/strong> $18 – $250
\nOperating hours:<\/strong> Tuesday to Sunday 11.30am to 3pm & 5pm to 10pm<\/p>\n

First Impressions<\/h3>\n

Stepping off North Sydney\u2019s Miller Street and into Northpoint\u2019s 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”96684″ img_size=”full” add_caption=”yes” css=”.vc_custom_1750149572778{margin-bottom: 15px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column]

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The concept<\/h3>\n

Toki combines modern Asian-inspired flavours with classic French techniques, taking diners on both a gastronomic and emotional journey.\u00a0Toki\u2019s $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.<\/p>\n

A standout from the \u00e0 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

On my plate<\/h3>\n

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.[\/vc_column_text][vc_single_image image=”96687″ img_size=”full” add_caption=”yes” css=”.vc_custom_1750150393408{margin-bottom: 15px !important;}”][vc_column_text]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\u2019s 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.<\/p>\n

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.[\/vc_column_text][vc_single_image image=”96688″ img_size=”full” add_caption=”yes” css=”.vc_custom_1750150704086{margin-bottom: 15px !important;}”][vc_column_text]Chapter Three begins with a glass of Slow Grown Shiraz from Barossa\u2019s 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 pur\u00e9e, and beef jus. [\/vc_column_text][vc_single_image image=”96713″ img_size=”full” add_caption=”yes” css=”.vc_custom_1750219368464{margin-bottom: 15px !important;}”][vc_single_image image=”96714″ img_size=”full” add_caption=”yes” css=”.vc_custom_1750219378393{margin-bottom: 15px !important;}”][vc_column_text]Dessert arrives as a deconstructed strawberry mousse with candied cumquats and matcha caramel sweets.<\/p>\n

Toki\u2019s life-inspired menu delivers world-class dining to North Sydney, blending refined technique with thoughtful storytelling for a truly memorable experience. [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]