This season, Upper Union is marking its third year as a Cape Town neighbourhood favourite. Now deep into the Cape winter, Chef Amori Burger’s latest menu is being enjoyed by regulars and newcomers alike. Inspired by discovery, the menu delivers bold, inspiring flavours and moments that are anything but ordinary.
“It’s a journey of almost three years at Upper Union, and although we’ve already celebrated so many moments, we’re still learning and growing,” says Amori. “My recipe book collection keeps expanding, and I always seem to find something new that I want to try. My team are constantly encouraged to be a part of the creative process and put forward their own dishes and try new things, and so our winter menu is really a celebration of all our ideas.”
Inspired by recipes from as far afield as Turkey and the Middle East, and as ancient as Roman times, this winter’s menu pays tribute to the art of cooking – with technique, nostalgia and imagination at the heart of every dish.
Upper Union’s menu concept is based on sharing – choose one of the pre-curated Chef’s Seasonal Menus or select a sequence of small plates for yourself. Either way, a journey of flavours awaits, and there’s global inspiration behind every dish.
Some of the new small plates include:
- Cape hake in eksili broth: this Georgian broth brings warmth and comfort alongside with mustard beurre blanc, fried allium and house made pickled root vegetables.
- Kudu carpaccio & shitake parfait: this dish is layered with umami from dried mushrooms and nori, punctuated by the crunch of locally grown macadamias.
- Sheep’s cheese haydari & epityrum: a savoury dive into ancient Greek and Roman culinary heritage, paired with buttery Turkish mareek bread.
- Carrots with carrots, in carrot: a playful plate featuring twice-cooked carrots, Moroccan amalou spread (roasted almonds, argan oil and honey), and toasted, spiced sunflower seeds.
- Sauerwein Chi Riesling braised Asian cabbage: with Nduja-marinated sogan dolma onions nestled alongside pine nut-laced skordalia.
The story continues from the grill – where fire adds just the right amount of flavour to winter. The “Wild Kalahari” tomahawk is organic free-range and dry aged for 45 days, this hero cut is served with Taktouka, a punchy Moroccan relish that plays in the realm of a chakalaka.
Amori’s philosophy of collaboration shines in this season’s desserts. Rooibos forelle pear with parsnip crèmeux: unexpected and elegant, paired with a bright citrus gel was developed by Maps, a third-year Silwood student, as a more-savoury, and less-sweet dessert option. While Bernice was inspired by chai masala spice to create the chai jaconde with dulce de leche crème diplomat. This layered dessert is a deconstructed riff on the notoriously challenging chocolate opera torte.
“Our menu isn’t just shaped by ingredients, but by the curiosity and camaraderie of our Green House team – a team that loves to explore,” says Amori. “I’m still not done exploring – there’s always something new to taste – and another perfect bite waiting to be made.”
Upper Union is open seven days a week for lunch and dinner. Wine pairings are also offered alongside the curated Chef’s Menu. Bookings are advised to avoid disappointment: reservations@upperunion.co.za, +27 (0)21 891 0360 or via the website.
