Myoga at The Vineyard is presenting three fascinating 6-course “Wild Food from Land and Sea” tasting menus, each a unique experience and a discovery with an enthralling tale behind it.
On August 23, the Cape Distilled Dinner will pair some of the finest craft drinks produced locally (Leonista, Parow Brandy and Musgrave gin) with complementary dishes that highlight the magic that has made Myoga one of the Cape’s favourite restaurants.
Leonista is the only local spirit made in exactly the same way that Mescal and Tequila are made in Mexico. This high-quality handmade spirit is distilled from 100% Karoo agave.
Parow Brandy is three-year premium handcrafted “karate water”, which rapper Jack Parow says he created to fill the gap in the local market for a premium, locally-produced brandy “met skop”.
Distilled with a signature 11 botanicals, Musgrave is an artisan gin made to Simone Musgrave’s recipe of African spices and botanicals.
6 courses. R550 pp including pairing.
On September 20, draw closer to nature for Myoga’s Wild Food tasting menu. Myoga’s Executive Chef 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 his policy of zero waste has earned him great respect in culinary circles.
Join Chef Germaine and foraging experts to champion sustainable practices, indigenous produce and a sense of adventure. Each course will be paired with a wine chosen to complement the dish.
6 Courses. R550pp including pairing.
From Hook to Cook on October 11 will be based on fresh fish procured directly from fishermen and the wild roots and vegetables collected along the coast by their family members.
Myoga orders fish via Abalobi’s Marketplace app, which allows chefs to buy fresh fish directly from the fisher who caught them. 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.”
Dishes will be paired with a natural, unfined, unfiltered wine, Op Sy Moer by Neil Ellis. The name refers to the extra time this sulphur-free wine spends on the lees.
6 courses. R550pp including wine.
To see the menus and make a booking, go here or call 021 657 4500.
Pictures: Supplied