As Cape Town settles into the heart of winter, Upper Union returns to the flavours that shaped its beginning – bold, generous and dishes made for gathering around a warm table. Or, as executive chef Amori Burger describes it: “k*k punchy flavours, things that you’ve never heard of, and condiments. We’re back on the condiment train.”
Just a few honest reasons to visit this heritage building in the heart of Kloof Street’s busy restaurant scene.
“This menu is our winter heartbeat: comforting, layered, and full of the flavours that define who we are,” Amori explains. “We’ve lent into inspirations from North Africa to the Middle East, from spice markets to slow‑cooked comfort and have [almost] recreated the menu that first made Upper Union feel like home: generous plates, deep spices, and dishes built for sharing.”
The winter menu brings a renewed sense of energy to the table, pairing Upper Union’s signature boldness with playful technique, layered sauces and globally inspired flavour combinations. The new selection also reflects the return of head chef Jason Jonker and a dynamic creative exchange in the kitchen, where the restaurant’s familiar intensity meets fresh ideas, visual surprise and a continued focus on condiments that bring depth, colour and character to each dish.
“Coming back into the Upper Union kitchen meant realigning with the way we used to cook, but also bringing in everything I’ve learned along the way. There’s a really playful, competitive energy behind this menu – Amori and I are constantly pushing each other to make the next sauce or dish even better – and that’s what makes this winter menu feel so vibrant and exciting,” says Jason.
Jason adds that the menu also draws on the visual play and trend-aware thinking that shaped his recent work, with inspiration coming from restaurants such as Pastel Wine Bar in South Australia, as well as Aambra Rose Bay and NOUR in Sydney. The team wanted to create dishes that feel surprising from first glance to first bite, while bringing in ideas influenced by the vibrant Middle Eastern and Indian-led flavour combinations he has been following closely.
The winter offering is best experienced through two set menus – Garden and Pasture – each designed to showcase the kitchen’s flavour-led approach while offering a distinct journey through some of the season’s most expressive dishes.
The Pasture Menu leans into rich, robust winter flavours, opening with dishes such as yellowtail with bokkom XO, pomelo salad and trout roe, and lamb kibbeh nayyeh with red onion, guindilla chilli and paratha. For mains, guests can expect comforting depth from the beef cheek tagine with meebos, green harissa and prune, alongside fragrant Hyderabadi rice and the menu’s signature punchy accompaniments.
The Garden Menu offers a vibrant plant-led take on the season, featuring starters such as king oyster mushroom with hummus, pomegranate and salsa macha verde, or chaat rosti with tamarind barbecue sauce, coriander sambaram and toasted chickpea. Mains continue the story with lentil terrine, red zhug and naartjie marmalade, balanced by the fragrant Hyderabadi rice and bright, pickle-led sides.
Both set menus are also available with either a recommended wine pairing curated by head sommelier Tongai Charie, or a non-alcoholic cocktail pairing developed by Just Short. Upper Union’s wine list offers a thoughtful mix of standout local wine farms, while a wide range of non-alcoholic cocktails ensures there is something for every guest. With fireplaces adding to the warmth of the space.
“In the heart of winter, we cook the way we love to eat: generously, boldly, and with a sense of occasion,” Amori adds.
Upper Union is open seven days a week for lunch and dinner. Bookings recommended, walk-ins always welcome. www.upperunion.co.za
