Look Inside | Upper Bloem Restaurant

Meet Upper Bloem Restaurant

Brought to you by the familiar team behind La Mouette Restaurant in Seapoint.

Upper Bloem Restaurant based in Green Point, aims at being a warm and welcoming dining space dedicated to celebrating modern Cape cuisine.

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Chef and Upper Bloem co-owner Henry Vigar teams up with head chef and business partner Andre Hill (formerly head-chef of La Mouette) in conceptualising a unique dining experience with an open kitchen for an insight into the beautiful dishes.

Liam Mooney studio curator of the Upper Bloem Decor took to celebrate Capetonian Icons – the colours of the bokaap, the bold Victorian tiling layouts of old Cape Town and in general create a happy comfortable space in which to enjoy the amazing food.

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Chef Themba Bawuti steps up as the newly appointed head chef at La Mouette after spending numerous years working under Vigar and Hill.

Massive congratulations to chef Themba!

Interiors by Liam Mooney Studio

Hill looks to his childhood spent in the Bo-Kaap on Upper Bloem Street for culinary inspiration and therefore locally sourced ingredients feature heavily in the shared tapas-style menu.

At Upper Bloem Dishes are served in 3 waves of 9 sharing plates.

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Delicious rotis are cooked to order as part of the bread service, and Upper Bloem heartily encourages you to eat with your hands, get messy and enjoy nostalgic flavours presented in a modern way.

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Diners can look forward to smoked snoek croquettes with apple puree, tandoori carrots with whipped goat’s milk yoghurt, duck breast with quince and samosa crisp to name a few.

Also look out for the subtle use of spekboom, unique spice mixes and Muizenberg sour figs.