Myoga 

Much-awarded Chef Mike Bassett reigns supreme here, creating flawless food that is delicious and inventive without being preciousness. Asian and European influences are perfectly matched in dishes like duck spring roll with hoisin sauce, spanakopita with tzatziki, and Punjabi curried potato samoosa with homemade chutney. Standout mains include caramelised sirloin with red onion marmalade and teriyaki salmon with mild wasabi pesto.

A spectacular list of the Cape’s best, with the hefty mark-up expected in such a luxury hotel.

Impeccable and polished.

The historical significance of this excellent hotel, which used to be the residence of Lady Anne Barnard, has been carefully nurtured. The restaurant itself is a light and airy space. Casually elegant, it takes full advantage of the gorgeous views in the daytime.

Check for the specials, which can be generous. (GL, October 2011)

Gert Coetzee
31-Jan-2013
For years we ate at Mike Bassett's other venue, called Ginja. Then Mike lost interest, and so did we. Within months it closed.



Sadly neither Mike nor his influence or genius is in attendance at Myoga. Tonight we had to wait an hour for a beef (the excuse was that the rep chef was not happy with it and it had to be redone) and a pork tenderloin which obviously was left to go stale for most of that hour. Complete with petrified potato wedges (I think),



Myoga's days are over (sadly the hotel's customers will remain a captive audience).



Mike has left the building.

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