We’ve welcomed summer with a menu that blurs the boundaries between culinary art and design. A celebration of freshness and vibrancy, our new summer menu is inspired by the colours and textures of summer’s peak ingredients.
We’ve gone for a light, fresh flavour profile taking a lot of inspiration from the ingredients themselves. Think vibrant tomatoes, berries, pomegranates, roses, peas, Granny Smith apples, cucumbers, and watermelons. These shades of reds and greens have shaped the menu for the season. We’ve drawn from Persian, Turkish, Indian, South African, and French influences to create dishes that taste like sunshine, art, and everything in between. The result is a collection of dishes that not only taste like summer but look and feel like it, too.
Alongside the fresh flavours, our summer dishes are served on bespoke ceramic works crafted by artist Refiloe Seduke, founder of Studio VERDÉE, a ceramic design house based in the Cape Winelands. Refiloe and her team focus on crafting bespoke ceramics for chefs and the hospitality industry, working closely with them to design pieces that feel intimate, intentional, and alive.
Each vessel has been designed to reflect the vibrant palette and precision of our menu. The ceramics are not simply plates; they are an extension of our story, where food and form meet in perfect balance.
Among returning favourites to the menu is the roast beetroot with charred grapes, house-made Boursin, and red wine jus, a much-loved signature dish making its second appearance.
It’s a solid crowd favourite and fits perfectly into this year’s theme. A standout newcomer, the poached silver with prawn bisque, lime oil, and fire-grilled oyster, carries a special story. It began as two separate dishes our chefs were developing but we decided to merge them once the new Studio VERDÉE plates arrived. It became a true team creation, something beautiful born from collaboration.
Reserve a table today and enjoy the colours, flavours and textures of an Upper Union summer.
