Chef Amori has created a superb new menu, capturing the tastes of the summer season delivered in her signature flavour-forward, bold, spice-filled style of cooking.
Staying true to her passion for seeking out inspiration from all corners of the world, the chef has created a vibrant lineup of dishes inspired by both local and global flavours, brought to life with the finest South African produce.
From traditional Georgian sauces, and Persian spices to nostalgic South African touches, this summer’s offerings embrace a balance of both complex flavour combinations alongside freshness. As always, a penchant for a touch of rebellion sees Chef Amori aim to create the perfect bite by combining these often unexpected yet beautiful components.
Each of the new dishes has naturally been designed for sharing, encouraging moments of connection and celebration around the table – for which Upper Union has become known.
“This season, it’s all about balancing sweetness, acidity, spice, as well as freshness,” says Chef Amori. “We’ve incorporated techniques, recipes, together with ideas from so many interesting regions, which we’ve – as always – paired with the season’s best ingredients, especially the beautiful fruit which summer brings with it.”
The Chef’s Sharing Pasture Menu – a set menu designed to be shared by two – begins with Upper Union’s iconic kubaneh bread course. It remains a firm favourite and features the warm rolled bread served with mebos together with Klein River Gruberg, Ubuntu’s olive oil, and Cream of the Crop’s makhani butter.
It’s then on to the choice of two starters, which take shape in a new, nostalgic snoek dish – featuring the fish served with a smoky mussel, grana shortbread, along with a lemon verbena, nasturtium prawn. Alternatively, try the new twist on an old favourite, with thinly sliced ox tongue paired with spekboom chutney finished with a crunchy sourdough pangritata.
For the mains, it’s certainly a showstopper. The “Wild Kalahari” Bavette steak is gorgeously marbled – dry-aged for 40–48 days – and served with charred crimson grapes accompanied by a Thai-style nam jim jaew sauce. The sides include sweet potato with shiso leaves along with a marigold and saffron mustard; kerrieboontjies with coconut podi and cherries; and a beetroot sabzi – a Georgian-inspired dry curry, paired with spring leaves as well as stone fruit.
End the meal with a choice of desserts, including an apple and dill mousse textured with elements of quinoa and almond topped with extra virgin olive oil ice cream. Those with a sweet tooth will certainly be tempted by the chocolate hazelnut praline, with a ‘Romany Cream’ crumble, complemented by a lime gel for a touch of acidity.
The new vegetarian menu – the Garden Menu – is equally as wholesome as it is flavourful, with starters of charred beefsteak tomato with textures of Brazil nut gunpowder; and green falafel with a rich and tangy satsebeli sauce – a traditional Georgian condiment made with a blend of tomatoes, herbs, and garlic, together with spices – with shishito pepper for some added punch. The mains feature charred brinjal with butterbean, kasundi, torshi sheer, and a hanout buttermilk, together with the same sides and desserts as the Pasture Menu.
These new courses will also be available on the small plates’ menu, alongside a host of new dishes such as in-house kefir lime leaf with creamy ricotta combined with crunchy snap peas, dressed in sprouts and verde; as well as courgettes with pearl onion, cherry, and a bulghur and sorghum shafika.
The Seasonal Chef’s Shared Menu will also be available on Christmas Eve and Christmas Day, for both lunch and dinner, and for lunch on New Year’s Eve, making Upper Union the perfect place to create meaningful moments with loved ones around a table full of beautiful food.
Those looking to ring in 2025 need look no further than Upper Union too, with a New Year’s Eve celebration featuring a specially curated five-course menu. The evening will include live jazz performances, along with a glass of something sparkling to toast the new year at midnight.
It’s set to be a magnificent summer, with Chef Amori’s new menu delivering all the big, bold, and vibrant flavours one could hope for, equally suited to lazy lunching as it is to lively celebrations.
Upper Union’s new seasonal Chef’s Menu is now available for R850.00 per person. Reservations for the New Year’s Eve dinner are essential and priced at R2,000 per person.
The restaurant is open seven days a week for lunch and dinner.
Reservations can be made by emailing reservations@upperunion.co.za, calling 021 891 0360, or via Dineplan.