Tucked into a leafy corner of Cape Town’s City Bowl, Upper Union is celebrating its third winter with a menu that’s as soulful as it is inventive. With Chef Amori Burger at the helm, the kitchen continues to push culinary boundaries—this season with a series of bold, globally-inspired small plates designed for sharing.
A favourite among in-the-know locals, Upper Union has evolved into a space where flavour, curiosity, and collaboration take centre stage. “Even after three years, we’re still discovering,” says Amori. “Our winter menu is a true celebration of all the creative ideas sparked in our kitchen—by me, by the team, and by the endless inspiration we find in food history.”
This season’s dishes read like a passport through time and culture, drawing on ancient Roman recipes, Turkish techniques, and North African flavour bombs. Expect layered, expressive plates that feel both rooted and refreshingly original.
A few highlights from the menu:
- Cape hake in eksili broth – A deeply comforting Georgian-inspired broth meets mustard beurre blanc and fried allium, finished with house-pickled root vegetables.
- Kudu carpaccio & shiitake parfait – A rich, umami-forward dish rounded out with dried mushroom, nori and the crunch of macadamias.
- Sheep’s cheese haydari & epityrum – A love letter to the ancient Mediterranean, served with buttery Turkish mareek bread.
- Carrots with carrots, in carrot – A playful plate of twice-cooked carrots, Moroccan almond-and-honey amalou, and toasted spiced sunflower seeds.
- Riesling-braised Asian cabbage – Served with nduja-marinated sogan dolma and pine nut skordalia.
From the grill, winter gets a fiery edge: the Wild Kalahari tomahawk—dry-aged for 45 days and cooked to perfection—is served with smoky Moroccan taktouka, echoing the warmth of chakalaka.
Even the desserts are collaborative and surprising. A standout? A rooibos-poached pear with parsnip crèmeux and citrus gel, created by Silwood student Maps as a more savoury option for sweet endings. And pastry chef Bernice delivers a stunner with her chai jaconde: layers of dulce de leche crème diplomat, spiced sponge, and a nod to the traditional opera torte—minus the rules.
“Our food is shaped by more than ingredients—it’s shaped by our team’s curiosity,” says Amori. “There’s always something new to taste, and always another perfect bite waiting to be made.”
Upper Union is open seven days a week for lunch and dinner, with optional wine pairings available for the Chef’s Seasonal Menu.
Bookings recommended: reservations@upperunion.co.za | +27 (0)21 891 0360 | www.upperunion.co.za
