Myoga’s Chef de Cuisine Germaine Esau has a Zen approach to cooking and often uses locally foraged ingredients that he collects himself and incorporates into his menus.

His natural respect for produce and deep understanding of flavours coupled with a policy of zero waste has earned him great respect.

Myoga Restaurant setting.

Draw closer to nature and join Chef Germaine and foraging experts to champion sustainable practices, indigenous produce and a sense of adventure.

The menu offers asparagus, wild and cultivated with duck egg and sea celery, followed by seared tuna, preserved plum Eugenia berries, shiso, radish and macadamia.

The third course is wild mushrooms, dune spinach, wild garlic emulsion with caramelised pumpkin, followed by guinea fowl, preserved grape leaf, pine-smoked white carrot, local pine nut cream, pine oil and nettle velouté. Dessert is 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.

R550pp including pairing.

Contact: 021 657 4545

Address: 60 Colinton Rd, Newlands, Cape Town, 7700


Pictures: Supplied

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