This season, Upper Union in Cape Town is celebrating three years as a beloved neighbourhood hotspot and just in time for winter, Chef Amori Burger’s latest menu is warming hearts and palates alike. With bold flavours inspired by far-flung places and ancient culinary traditions, this menu invites both regulars and newcomers on a truly delicious adventure.
“It’s been nearly three years at Upper Union, and while we’ve celebrated so much, the journey of learning and growing continues,” says Amori. “My recipe book collection keeps growing too, always finding something new to spark creativity. The team here gets to bring their own ideas to the table, so this winter menu really reflects all our collective inspiration.”
Taking cues from Turkey, the Middle East, and even Roman kitchens of old, the menu honours the art of cooking where technique meets nostalgia and imagination, all wrapped up in shareable plates that spark conversation.
Upper Union’s signature style is sharing: pick from the thoughtfully curated Chef’s Seasonal Menus or build your own tasting journey with a sequence of small plates. Either way, expect global flavours and heartwarming moments in every bite.
Highlights from the new winter small plates include:
Cape hake in eksili broth: A comforting Georgian broth served with mustard beurre blanc, fried allium, and house-pickled root veggies. Kudu carpaccio & shiitake parfait: Layers of umami from dried mushrooms and nori, balanced by crunchy local macadamias. Sheep’s cheese haydari & epityrum: A savoury nod to ancient Greek and Roman culinary roots, paired perfectly with buttery Turkish mareek bread. Carrots with carrots, in carrot: A playful dish featuring twice-cooked carrots, Moroccan amalou spread (roasted almonds, argan oil & honey), and toasted spiced sunflower seeds. Sauerwein Chi Riesling braised Asian cabbage: Served with nduja-marinated sogan dolma onions and pine nut-laced skordalia.
And from the grill comes the star of the season: the “Wild Kalahari” tomahawk — organic, free-range, and dry-aged 45 days. It arrives with Taktouka, a bold Moroccan relish that dances on the palate like a chakalaka.
Desserts are a true team effort, showcasing Amori’s collaborative spirit. A standout is the rooibos forelle pear with parsnip crèmeux and bright citrus gel — crafted by Maps, a third-year Silwood student who wanted a less-sweet, more savoury option. Meanwhile, Bernice’s chai jaconde with dulce de leche crème diplomat riffs on the classic chocolate opera torte, infused with chai masala spices for a warming finish.
“This menu is shaped by more than just ingredients — it’s the curiosity and camaraderie of our Green House team who love exploring new tastes,” Amori shares. “I’m not done yet — there’s always a new flavour to discover and a perfect bite waiting.”
Upper Union is open every day for lunch and dinner, with wine pairings offered alongside the curated menus. Book early to avoid disappointment: reservations@upperunion.co.za or +27 (0)21 891 0360.
