Myoga Restaurant at The Vineyard Hotel explores loads of flavours through local and international cuisine. Their winter menu offers dishes such as tuna tartare, lamb neck watterblommetjie bredie, chicken roulade and a pina colada inspired dessert with pineapple saffron curd, coconut lime sorbet and Riesling poached pineapple.
On 20 September, Myoga Restaurant’s head chef is taking his usual natural approach to food with a four-course ‘Wild Food’ menu.
Food & Wine Evening at Myoga!
wild and cultivated with duck egg and sea celery,
seared tuna, preserved plum Eugenia berries, shiso, radish and macadamia. The third course is wild mushrooms, dune spinach, wild garlic emulsion with caramelised pumpkin
guinea fowl, preserved grape leaf, pine-smoked white carrot, local pine nut cream, pine oil and nettle velouté
baobab parfait, with rose pelargonium, lemon verbena, buchu, urban-foraged citrus, weeds and toasted fennel seed.
Each course will be paired with a wine chosen to complement the dish and costs R550pp including wine. Reserve your table now!