Myoga

Myoga Review

This relaxed fusion-glam eatery in the posh Vineyard Hotel & Spa outside Cape Town has all the makings of an über-hip, foodie hot spot, minus the hipsters. The well-heeled regulars come for chef Mike Basset's fusion flair, evidenced in dishes like lamb three ways on one plate: slow-cooked belly with green apple, noisette with chorizo, and sticky glazed ribs with wilted greens and chips. Like many dishes here, each plate has four or five elements. Wakame salmon is teriyaki-glazed with lemon peel emulsion before being served with avocado-and-cauliflower mousse and scallop-and-wasabi gremolata; salmon tartare on a potato blini completes the dish. High-backed sofas and black chandeliers lend a touch of Alice in Wonderland to the art-deco-meets-Japanese-nightclub-cool aesthetic. Portions are tasting-menu size, so plan to order three. Don't neglect the fabulous wine list, which features many of the country's best.