Following the ongoing success of the celebrated La Mouette Restaurant, Upper Bloem in Green Point offers a unique spin of bringing the terroir experience to an urban setting.
Renowned chef Henry Vigar oversees both eateries, but Upper Bloem specifically is under the expert care of chef Andre Hill, a rising (some would say, already established) star in the Cape Town culinary scene.
The set dinner menu is a series of nine course of Cape inspired tapas, heavily drawing influences and ingredients from the nearby harbour and mountains.
These include delicacies such as Ostrich ‘bunny chow’ dumplings with shallot crumbs and buffalo fromage blanc. Mauritian sea bass in a Malaysian fish curry with pickled cucumber and a roti crisp. Slow-cooked lamb shank in a delectable Asian Rendang sauce.
Round it all off with a beautifully themed buttermilk semifreddo ginger bread sandwich with white chocolate sand.
A true taste of the Cape with an elegant spin.
Tel: +27 21 433 1442
Where: Shop 1, Winston Place,
65 Main Road, Green Point