Article by Elena del Valle and photos by Gary Cox

The dining room at Myoga

Nestled within the Vineyard Hotel and Spa grounds in a pleasant residential neighborhood on the outskirts of Cape Town, Myoga (60 Colinton Road, Newlands, Myoga.co.za, +27 21 657 4545) offered tasty Asian fusion dishes in a pretty garden side setting. An open kitchen design allowed us to see the staff at work on one side and take advantage of the terrace view of our window side table.

The bar

The decor of the 100-seat restaurant was young and chic with an Asian flair. Highlights included wood floors, orange, black, and wood colors, chandeliers and metal table tops. The funky bathroom had video screens in the stalls with a live feed from the kitchen. Myoga, named for the Japanese word for ginger blossom, was one of three owned by Chef Mike Bassett, well known for Ginja, a Cape Town restaurant.

Myoga chef at buffet table

Although we were tempted by the lunch buffet with hot and cold options, we ordered a la carte. There was a healthy size wine list including many options of wine by the glass. Our server, Tami, was friendly and shared input on the menu options. We tried a glass of the Simonsig Brut Rose 2006 Cap Classique sparkling wine to match our East meets West appetizer selections: a delicious spinach pastry and potato accompanied by yummy sauces.

Myoga appetizer

For mains we had the Chicken Tikka which was delicious and rather hot; Chiken Pie which was especially savory thanks to a secret ingredient (black truffle oil); and Chicken Curry with mustard and a very mild blueberry chutney.

The pineapple dessert

For dessert, we had a chocolate plate with dark chocolate and tart blackberry sorbet, and a delicate pineapple dessert with dehydrated pineapple slices, mascarpone ice cream and rhubarb soup. It was a pleasant meal, well served and in a relaxing verdant setting. Anytime we’re near Myoga again we will consider a stop.