Winter at Upper Union

Upper Union has just turned three, and while the restaurant might be a familiar name in Cape Town’s dining scene, its kitchen is far from coasting. Chef Amori Burger and her team have rolled out a winter menu that feels like an invitation — a mix of comforting plates, unexpected pairings, and flavours collected from far beyond the Mother City.

A Menu Built on Curiosity

Amori will tell you she’s never done learning.

Her recipe book collection keeps growing, and her kitchen team are just as restless — swapping ideas, trying new things, bringing their own inspiration to the table. The result is a menu that’s part travelogue, part experiment, and wholly satisfying on a cold Cape evening.

Some of the recipes reach back centuries — from ancient Roman flavour combinations to Ottoman bread traditions. Others borrow from further afield, like a gently sour Georgian broth or the spice of Moroccan relishes. The thread that ties them together is technique, imagination, and a love of sharing.

Plates That Wander the Map

If you like to eat in chapters, start with a spread of small plates. This winter’s newcomers include:

Cape hake in eksili broth – A Georgian-inspired broth that’s equal parts comfort and tang, served with mustard beurre blanc, fried allium, and pickled root vegetables made in-house.
Kudu carpaccio & shiitake parfait – Earthy, rich, and punctuated with the crunch of macadamias grown close to home.
Sheep’s cheese haydari & epityrum – A creamy, salty homage to ancient Greek and Roman kitchens, best torn into with slabs of buttery Turkish mareek bread.
Carrots with carrots, in carrot – Twice-cooked carrots with Moroccan amalou (almonds, argan oil, honey) and spiced sunflower seeds — as playful as it is layered.
Riesling-braised Asian cabbage – With Nduja-marinated onions and a pine nut skordalia that lingers in the best way.

From the Fire

When the grill is going, winter feels a little less sharp. The “Wild Kalahari” tomahawk — organic, free-range, and dry-aged for 45 days — comes off the coals with a smoky edge, ready to meet a heap of Taktouka. This Moroccan relish is bright, punchy, and not too far from South Africa’s own chakalaka in spirit.

Sweet Endings with a Twist

Desserts at Upper Union don’t just come from Amori’s mind. The kitchen runs on collaboration, and this season’s final courses are proof.

Rooibos Forelle pear with parsnip crèmeux – More savoury than sweet, balanced with a citrus gel, and dreamed up by Maps, a third-year Silwood student.
Chai jaconde with dulce de leche crème diplomat – Bernice’s playful deconstruction of the chocolate opera torte, wrapped in the warmth of chai spice.

Why This Winter Feels Different

Upper Union isn’t just serving plates; it’s offering a table where ideas, techniques, and flavours from all over the world meet. Three years in, there’s still a sense of discovery in the air — and if Amori’s words are anything to go by, that’s not changing anytime soon.