Tonka

The story

Tonka Restaurant: Contemporary Mauritian Dining in Hastings

The founders and the kitchen

Tonka introduces a focused Mauritian cuisine to Hastings, weaving together Indian, Chinese, African, and French influences into a single kitchen. Owners Kimberley Duke and San Seesarun built the menu around locally sourced proteins and straightforward techniques that let the spice profiles stand clear. Coconut milk marinades soften the meat for the tapioca fried chicken, while a slow simmered tomato rougaille anchors the whole grilled sea bass. Every plate follows a simple principle: focused flavour over unnecessary complexity.

Plates that carry the heat

The rotating menu highlights specific techniques rather than chasing trends, keeping Mauritian cooking firmly rooted in seasonal availability. Crispy mango and lime sticky ribs arrive in a salt and pepper batter, then get finished with a bright glaze and fresh chilli threads. Skewered black garlic aubergine receives a glossy reduction and crunchy sev, providing a sharp contrast to the heavier mains like the courgette prawn toast. Chilled green plum sago settles the palate at the end, resting on toasted almonds and tonka bean infused palm sugar.

A snug room with a community focus

The dining area sits close to the seafront and maintains a deliberately informal character, using cheerful handmade decorations and compact seating to encourage conversation. The Good Food Guide recently highlighted how the team balances that casual energy with genuine dedication to both their regulars and the wider town. Tonka extends its reach beyond the dining floor through weekend dumpling workshops and winter window service offering hot meals alongside mulled drinks. A pitcher of house made rose lemonade or a glass of Kentish cider matches the unhurried pace entirely.