As an independently owned 100-seater restaurant, Myoga is surrounded by the beauty of the gardens the family owned Vineyard Hotel. This creates a very special setting for Myoga considering the family-owned hotels wonderful history having been Lady Anne Barnards country house in the late 1700s. Diners have the choice of a variety of options with the main restaurant area, two terraces, private dining in the wine cellar beneath the restaurant and the newly erected Buddha tent. Only Five minutes from the Claremont CBD and a leisurely 15-minute drive from the city centre. Controlled access to the hotel grounds means that there is constant security and secure parking.
FUSION OF TECHNIQUES AND TASTE Soak up the verdant surroundings of the Vineyard Hotel in the leafy southern suburbs before witnessing the combined talents of experienced executive chef Mike Bassett, and chef Germaine Esau, who has joined him after growing up and working in the winelands. There is infinite attention to detail. Breads are served on a hot cushion, and service is attentive. Tuck into robust dishes in winter like the slow-cooked beef tongue with a carrot cake puree, pickled sultanas, bloomed mustard and mustard emulsion. The hake rarebit with broccoli, chilli cheese croquettes and chicken truffle sauce is excellent too. The chicken ballantine with sunchoke, Newlands wild mushroom and hay-smoked artichoke veloute will transport your taste buds to the depths of Newlands Forest nearby – robust and earthy. In summer expect a reflection of the season – perhaps the pina colada, Riesling-poached pineapple with coconut, lime, coriander sherbet and a pineapple curd, a great contrast of flavours that will surprise your palate throughout the meal. No stranger to awards and accolades, Germaines light touch, classical training as a pastry chef and attention to technique is obvious, seen in dishes like his unique version of a French onion soup, a creamy, modern interpretation of the classic. He loves cooking with seafood, inspired not only by food but by music, movies, art and nature. “Rather than cooking with too many ingredients, or overworking them, I choose to highlight natural and seasonal flavours.” Chef Germaine Esau