Upper Union, a contemporary dining destination nestled in Cape Town’s vibrant Kloof Street precinct, is housed in a beautifully restored heritage building. With its elegant yet relaxed atmosphere, the space features rich emerald interiors, Victorian-style stained-glass windows and intricate custom mosaic tiles.
Spread across two levels, Upper Union offers a variety of seating options. A welcoming terrace at street level, an intimate lounge for quiet moments and an upstairs cocktail bar that includes a private dining room for eight.
Led by Executive Chef Amori Burger, the kitchen delivers a seasonal, globally influenced menu designed for sharing. Dishes are thoughtfully arranged into small and large plates, encouraging a convivial, communal dining experience.
In collaboration with sommelier Tongai, Chef Amori has spent weeks meticulously tasting and refining wine pairings to complement her vibrant, flavour-forward creations.
Chef Amori’s dishes are bold and layered, which made the pairing process both exciting and rewarding. We’ve even included tasting notes on the menu to help guests understand the thinking behind each wine and dish pairing. – Sommelier Tongai
Since opening the doors of the now-iconic ‘greenhouse’ in 2023, Chef Amori and her team have remained committed to delivering an experience rooted in enjoyment, indulgence and a sense of culinary adventure.
Wine brings such depth to a dish. It adds nuance and elevates flavour. Since launching, we’ve carefully curated and expanded our wine collection. Now, with a cellar we’re proud of, we’re thrilled to introduce this pairing menu to our guests. – Chef Amori Burger
Pairing options are offered with both the pasture and garden sharing menus, designed for the whole table. Guests may choose whether or not to include the wine pairing for each individual.
House Bread Course
The journey begins with Kubaneh, a traditional Yemeni-style pull-apart bread, served with an array of accompaniments. Think sweet mebos (dried apricot), rich Klein River Gruberg cheese finished with a drizzle of Ubuntu extra virgin olive oil and the standout Cream of the Crop Makhani butter. This course is paired with a glass of Colmant Brut Reserve. The creamy textures, subtle sweetness and umami notes enhancing the wine’s freshness and effervescence for a perfectly balanced first bite.
Starters
Diners can choose between two striking starter options, each a feast of flavour and creativity. With the shared menu format, it’s the perfect opportunity to order both and experience the full spectrum of what this course has to offer.
The seafood selection is a playful and elegant composition. A delicate smoked mussel perched on a crisp Grana Padano cracker, crowned with fine cheese shavings and a vivid red sauce that brings a burst of acidity and colour. Alongside it, a tall coupe glass presents layers of delight. At the base, a silky snoek pâté nestled into a Marie-Rose sauce, topped with a prawn wrapped in a peppery nasturtium leaf, accented by lemon verbena and a delicate pea shoot garnish. It’s a dish that is as much a visual treat as a flavour journey, beautifully paired with the zesty minerality of Iona Sauvignon Blanc, which lifts the coastal notes and creamy elements with effortless grace.
For those leaning toward the pasture side of the menu, the ox tongue starter is rich, refined and deeply satisfying. Thin slices of tender tongue meet decadent lamb cheek fat, brought to life by a tangy spekboom chutney. This is a nod to indigenous South African flora, balanced by a crunchy pangritata made from Paradise Road sourdough. Each element plays its part, from the earthy depth of the meat to the textural snap of the crumb. Paired with Van Loggerenberg’s Geronimo Cinsaut, the dish finds harmony through the wine’s light tannins and juicy red fruit, creating a mouthwatering balance that lingers between bites.
Mains
The main course is nothing short of a theatrical feast. It’s an explosion of colour, texture and bold flavours. When the polished silver tongs arrive at the table, it signals the beginning of something special.
At the centre is a perfectly seared picanha rump steak, rich and juicy, served with a vibrant herb and asparagus chimichurri and a glossy demi-glace that adds depth and savoury complexity. Surrounding this hero cut is a dazzling array of side dishes, each one as striking on the plate as it is on the palate.
Golden sweet potato comes adorned with delicate shiso leaves, vivid marigold and saffron mustard. It’s layers of floral, sweet and spicy all in one bite. A spinach phkali offers an earthy, creamy contrast, encircled by a warm and comforting goji berry kerrieboontjie and sweet sultanas. The coconut podi beetroot sabzi is another standout, served alongside a fresh tumble of spring leaves, makvali, thinly sliced stone fruit, more sultanas and bursts of blueberry and raspberry.
This lavish spread is paired with La Bri Syrah, a wine that brings it all together. The boldness of the steak is met with the Syrah’s fine structure and spice, while the nuanced side dishes tease out the wine’s earthy undertones and hints of dark berries. The splash of Viognier in the Syrah lifts the aromatics of stone fruit, plum and violet, making this a truly harmonious match that evolves with each bite.
Dessert
To end on a high note, the dessert course offers a choice of two distinct creations, but in the spirit of sharing, the best move is to order both and enjoy the best of both worlds.
For something light and refreshing, the apple and dill mousse is a revelation. Creamy and herbaceous, it’s layered with a crisp quinoa and almond crunch and topped with EVOO ice cream, adding a rich, silky element to this delicate, aromatic dessert. Paired with Daschbosch Muscat d’Alexandrie, the match is divine. The wine’s floral perfume and gentle sweetness echo the mousse’s freshness while adding notes of ripe stone fruit and honeyed citrus. It’s a pairing that enhances the dessert’s brightness while bringing a refined, luxurious finish to the course.
Chocolate lovers will gravitate towards the indulgent chocolate hazelnut praline. Luxuriously topped with smooth mousse, tangy lime gel, a nostalgic Romany Cream crumble and a touch of edible gold leaf, this dessert is a showstopper. De Grendel’s Proposal Hill Brut Rosé 2022 is the perfect match, its fine bubbles and red fruit brightness cutting through the richness with elegance and flair.
With its bold flavours, thoughtful wine pairings and artful presentation, Upper Union’s shared pairing menu transforms dining into a vibrant social experience. Wine pairing options are available for both the pasture and garden sharing menus. It’s the perfect place to meet up with friends or family and enjoy delicious food and fine wine in a casual yet contemporary space designed for connection, celebration and memorable experience even after the last bite.
Contact Details:
3 Upper Union Street, Cape Town
Email: reservations@upperunion.co.za
Phone: 021 891 0360
Hours:
Mon – Sunday: 12:00–16:00 / 18:00–22:00
Categories: Upper Union
