Overlooking the six-acre gardens of the Vineyard Hotel, Myoga serves an inventive East-meets-West menu in a stylish setting. Illuminated by black chandeliers, the dining room contains an open kitchen surrounded by high-backed orange booths, ginger blossom carpet, and French doors that open onto an umbrella-shaded patio. Created by chef Mike Bassett, the menu includes such dishes as green curry mussel chowder, and truffle teriyaki beef fillet with nam jim (a Thai dressing made with fish sauce, lime, garlic, and chili). The bar serves mostly local wines, as well as creative cocktails like the lavender lychee martini.
Before or after your meal, stroll through the garden for a glimpse of native birds and two century-old giant tortoises named Herbert and Gloria.