Myoga, set in the beautiful gardens of The Vineyard Hotel in Newlands, serves contemporary Cape and global cuisine.
Chef de Cuisine Germaine Esau has a Zen approach to cooking and often uses locally foraged ingredients that he collects himself. His natural respect for produce and deep understanding of flavours coupled with a policy of zero waste has earned him great respect from his peers.
He has been introducing Myoga diners to his philosophy in a series of Wild Food from Land and Sea dinners featuring fascinating 6-course tasting menus, all with the emphasis on sustainability and conscious eating. Each is a unique experience; each has an enthralling tale to tell.
The last dinner is on October 11 , 2019 and one lucky Cape Etc reader will win a table for two at Myoga’s From Hook to Cook dinner with Op Sy Moer and Abalobi.
Myoga supports fishers and their families and this menu will be based on fresh fish caught by small-scale fishermen and the wild roots and vegetables collected along the coast by their family members.
Abalobi is an NPO that promotes ‘traceable, storied seafood provided by empowered small-scale fishers, in a manner that is not only ecologically responsible, but also socially fair. Because who fishes matters.’ Myoga and other restaurants are able to order fish via Abalobi’s Marketplace app, directly from the fisher who caught them.
How to enter:
Simply fill in your details on the form below to enter.
Competition Ts & Cs:
– The winners will be announced at 12pm Monday, 23 September 2019 on this page
– Winners will be contacted via details entered on the form
– Prizes are not refundable and cannot be exchanged for money