Upper Union is no ordinary restaurant. It’s a contemporary culinary greenhouse—literally and figuratively—that has fast become one of the Mother City’s brightest dining stars.

• At the helm is Executive Chef Amori Burger, a food alchemist known for her bold flavours, globe-trotting inspirations, and a heart for hearty hosting.
• Shared plates that spark conversation, memories, and the odd moment of mouth-wide disbelief – that’s Upper Union.
• With seasonal menu’s, Upper Union serves up the same refined atmosphere but with different delights on a dish.
• Visit www.sandtontimes.co.za for more stories.

When life throws a few airport delays and scheduling mishaps your way, there’s one thing that can course-correct a day faster than you can say “nam jim jaew” – a knockout meal. And so, freshly landed in Cape Town and mildly rattled, The Sandton Times headed straight to Upper Union, nestled in the leafy, ever-vibrant Kloof Street neighbourhood. Let’s just say, from the moment the bread hit the table, so did a wave of calm. This wasn’t just a lunch – it was a sensory therapy session.

So what’s the vibe? Think urban chic meets botanical bistro. The greenhouse-like setting glows with natural light and an inviting, casual air, but make no mistake—what comes out of the kitchen is anything but casual. It’s serious food, with serious technique, served without an ounce of pretension. We opted for the Seasonal Chef’s Shared Pasture Menu, a set menu designed for two, which is essentially a globe-hopping feast rooted firmly in South African soil. It’s a beautifully curated culinary journey that comes in waves – and not a single one disappoints.

The Bread Course: All Rise

The experience kicks off with Upper Union’s now-iconic kubaneh bread course. Warm, rolled, and fresh from the oven, this Yemenite-inspired delight arrives with all the trimmings – mebos (dried apricot leather), rich Klein River Gruberg, creamy makhani butter from Cream of the Crop, and a drizzle of Ubuntu EVOO. It’s a symphony of savoury, sweet, and silky, and quite frankly, it deserves its own standing ovation. Possibly, the dining could end right here – but it doesn’t.

The Starters: Ox Tongue That Speaks Volumes

For starters, we dived into a dish that deserves a spot in the South African culinary hall of fame – thinly sliced ox tongue served with a spekboom chutney and a crunchy pangritata made from Paradise Road sourdough. Every bite was a heritage hug with a contemporary zing. The earthiness of the meat, the zingy local chutney, and the texture of the pangritata? Divine.

The Main Event: Kalahari On A Plate

Then came the “Wild Kalahari” dry-aged bavette steak, a carnivore’s dream, served with charred crimson grapes (another show-stopper) and a punchy nam jim jaew sauce that brought a welcome Southeast Asian brightness. It was as if the Kalahari met Chiang Mai for lunch and decided to hang out forever.

The side dishes were a botanical garden of flavour: sweet potato with shiso leaves and marigold saffron mustard, goji berry kerrieboontjies, and a Georgian-inspired beetroot sabzi with makvali and stone fruit. You know a chef is at the top of her game when even the sides could headline a menu.

Sweet Endings: A Showstopper Finale

For dessert, we were torn (momentarily). But ultimately split the two options – because sharing is caring and also, no one should have to choose between apple & dill mousse with EVOO ice cream and chocolate hazelnut praline with Romany cream crumble. The mousse dish was like taking a walk through an orchard after a summer storm – light, crisp, and totally refreshing. The chocolate dessert, meanwhile, was rich, nostalgic, and surprisingly sophisticated, with the lime gel cutting through the sweetness like a symphonic high note.

The Verdict: An Upper Indeed

Chef Amori does more than just craft a menu – she creates a narrative. Every plate tells a story, every flavour has a voice, and together, they sing in harmony. There’s bravery here – a fearless blending of cultures, textures, and temperatures – but it’s all grounded in the warmth of South African hospitality.

From Persian spice to Georgian tang, South African tradition to Southeast Asian heat, Upper Union is a reminder of why shared plates are magic. They slow you down. They make you talk. They make you remember why dining out can still surprise and delight, even in a city as overflowing with options as Cape Town.

Oh, and if you’re feeling plant-based, fret not. The Garden Menu is no consolation prize. With dishes like charred brinjal with hanout buttermilk and falafel with satsebeli sauce, even the most committed carnivore might sneak a bite or two – and then order their own.

Award-Worthy – And Then Some

It’s no wonder Upper Union has earned its stripes at the Eat Out Woolworths Restaurant Awards – receiving a One-Star for the second year in a row. And most recently? Contemporary Restaurant of the Year at the Luxe Restaurant Awards 2025. And frankly, it’s not hard to see why.

Whether you’re popping in for a spontaneous weekday lunch, marking a milestone, or – like us – reclaiming a chaotic travel day, Upper Union will have you walking out smiling, satiated, and already planning your return visit. Open seven days a week for lunch and dinner (except New Year’s Day, when even legends take a rest), this greenhouse of grandeur should be top of your Cape Town food list on your next visit.

Stand a chance to WIN with The Sandton Times.

Advertise on The Sandton Times today!

Head back to The Sandton Times Home Page for more stories.