Upper Union Unveils Bold New Winter Menu to Celebrate Three Years in Cape Town

This season, Upper Union marks its third year as a beloved Cape Town neighbourhood restaurant. With winter in full swing, Chef Amori Burger’s latest menu is delighting both loyal regulars and first-time visitors.

Inspired by curiosity and global discovery, the dishes are designed to deliver bold flavours and memorable dining moments.

“It’s been almost three years at Upper Union, and while we’ve celebrated so many milestones, we’re still learning and growing,” says Amori. “Our winter menu is a true celebration of shared creativity — my team and I constantly experiment, drawing inspiration from around the world.”

Global Flavours with a Local Heart

Influences this season span from Turkey and the Middle East to ancient Roman recipes, blending technique, nostalgia, and imagination.

True to Upper Union’s ethos of sharing, diners can opt for a Chef’s Seasonal Menu or curate their own journey through a selection of small plates.

Small Plates Highlights

• Cape Hake in Eksili Broth – Georgian-inspired comfort with mustard beurre blanc, fried allium, and house-pickled root vegetables.
• Kudu Carpaccio & Shiitake Parfait – Rich umami from dried mushrooms and nori, balanced with crunchy macadamias.
• Sheep’s Cheese Haydari & Epityrum – A taste of ancient Greek and Roman cuisine, served with buttery Turkish mareek bread.
• Carrots with Carrots, in Carrot – Twice-cooked carrots with Moroccan amalou spread and toasted spiced sunflower seeds.
• Sauerwein Chi Riesling Braised Asian Cabbage – Accompanied by nduja-marinated sogan dolma onions and pine nut skordalia.

From the Grill

The “Wild Kalahari” Tomahawk is the star of the grill — organic, free-range, and dry-aged for 45 days, paired with Moroccan-style Taktouka, reminiscent of a South African chakalaka.

Desserts Born from Collaboration

Amori’s collaborative approach shines in the sweet course. Highlights include:

• Rooibos Forelle Pear with Parsnip Crèmeux – A refined, citrus-bright dessert by Maps, a Silwood School of Cookery student.
• Chai Jaconde with Dulce de Leche Crème Diplomat – Bernice’s chai masala-spiced, deconstructed take on the classic opera torte.

“Our menu isn’t just shaped by ingredients, but by the curiosity and camaraderie of our Green House team,” says Amori. “There’s always something new to taste — and another perfect bite to create.”

Upper Union is open seven days a week for lunch and dinner, with wine pairings available for the Chef’s Menu. Bookings are recommended via reservations@upperunion.co.za, +27 (0)21 891 0360, or the website.