Charred beefsteak tomato, sambar, matboucha, gunpowder podi & “Belnori Kilembie”
Outside courtyard
Friandise
Cape Pop Cocktail
PRIVATE DINING ROOM
UPPER UNION TEAM, Patience
Portokolopita, yoghurt ice-cream & orange blossom caramel
Lamb kibbeh nayyeh, red onion, guindilla chilli, paratha & EVOO
PUGLIA BURRATA
Smoked beetroot, beetroot stem pickle, salsa macha & Paardekraal tomme
fire-grilled red cabbage, “Dalewood Boland” fondue, walnut tahini
Colmant, passion fruit, pavlova, curd, white chocolate
House Bread – kubaneh with three butters – mebos & “Klein River” Gruberg, “Ubuntu” EVOO & “Cream of the Crop” makhani butter
Lamb rump, port jus, broad beans, snap pea, mint & spanspek
pineapple frozen yoghurt, mango muri, pineapple salsa, lime leaf whipped yoghurt, petite sucre
Upstairs space
SABLE HIGHBALL COCKTAIL
UPSTAIRS DINING
Mixologists Castro
Conservatory
COCKTAIL BAR
Sommelier, Tongai Charie
Beetroot cooked potatoes, quail eggs, shallot & gribiche
Chef Amori
Grape & apple salad-with ooling sultanas, preserved lemon labneh & devilled pistachios
Brown butter quinoa crunch, salted caramel & milk chocolate
Downstairs space
The More Sadie Blend
“Saldanha” oyster, citrus mignonette, lacto fermented passion fruit & chilli sauce
A glimpse of our shared table, seasonal plates and heritage home in Cape Town. Meet the people, makers and details that bring Upper Union to life.