New! Myoga’s 6-Course ‘Wild Food from Land and Sea’ Dinners







Future dinners on the calendar are:

23 August: Cape Distilled

Exciting dishes paired with some of the finest craft drinks produced locally: Leonist Karoo Agave, Jack Parow Brandy and Musgrave Gin


20 September: Wild Food

Foraging chefs bring diners unique experiences closer to nature. This wine-paired dinner will celebrate nature’s bounty. Presented by Chef Germaine and foraging experts.


11 October: Op sy Moer

This menu will be based on fresh fish caught by small scale fisheries and fishermen and the produce found along the coast. Dishes will be paired with organic, unfiltered wines by Neil Ellis.  

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