Situated in the lush 6 acre gardens of the Vineyard Hotel underneath the idyllic backdrop of Table Mountain, over the past 10 years Myoga (meaning Ginger Blossom in Japanese) has developed a world-wide reputation as one of the Cape's finest culinary attractions.
With its emphases on contemporary fusion in both its food and décor, Myoga has constantly won recognition from both home and abroad including Conde nast Best New Restaurant of the Year, 5-star Restaurant Awards and a recently won "One Plate" from the gourmet guide.
Over the past 20 years, owner and head Chef, Mike Bassett, has reaped in his fair share of individual accolades and his restaurants have won the prestigious "Top Ten Eat Out Awards" and have been voted" South African Restaurant of the Year" by house and leisure magazine.
His ventures have become a feature on the Cape's culinary landscape and Myoga is no exception. So, whether you're looking for casual cocktails and Tapas in the Buddha bar, the signature seven-course menu in the main restaurant or private dining in the cellar, for the serious food lover,
Myoga is a dining experience that cannot be missed.
Mike Bassett Executive chef/Owner
Germaine Esau Chef de cuisine
Germaine Esau was born in Stellenbosch which is in the heart of the Cape Winelands and home to some of South Africa finest cuisine. Germaine entered the industry as he was about to get his masters (BSC- EARTH SCIENCE), when he entered a chefs secret cooking competition and won.
Germaine has always had a passion for cooking and after several jobs in some of the region's best restaurants such as Bread and Wine, Delaire Graff, Blaauwklippen and Majeka house. Germaine joined Myoga restaurant towards the end of 2017 as Chef de cuisine and has brought his incredible creativity and flair to Myoga.
His influences are from around the globe and intends keeping the ethos of Myoga as a leader in Asian influenced cuisine in the Cape.
Germaine is well respected by his peers and has a Zen approach to cooking using locally foraged foods which he collects himself and incorporates into his menus, this promises a great future for Myoga through his natural respect for produce and deep understanding of flavours coupled with a policy of zero waste.
Reservation enquiries of 12 guests and more, please contact the restaurant via telephone or email.
If the requested time slot is fully booked, please select next available time slot as we only accommodate a certain number at specific times.
The menu items are individually priced but if you prefer to have a six-course tasting menu we offer that at R550 per head and an additional R400 with the accompanying wine pairing, carefully selected by our sommelier
Dinner – Monday to Saturday, 6:30pm – 22: 30pm
Dinner – Sunday from December through to end of January 6:30pm – 22:30pm
Please note that last orders for the tasting menu are at 9:15pm
Lunch – Tuesday to Saturday, 11:30am – 2: 00pm
Dress Code: As you feel comfortable