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  • Sabrina Shaw

Upper Bloem Express Lunch


The simplistic but elegant table decor.

'Floral Me' cocktail.

Chef Andre Hill has mastered the balance between soulful Cape Malay home cooking and upmarket dining. He has taken his heritage from living in Bo Kaap and is showcasing Cape Malay food at its finest. It’s a cuisine that you sit around the table with at home filling the kitchen with friends and family yet Andre has managed to make this humble deliciousness shine in a restaurant setting through balanced refinement and style.



The engaging open-plan kitchen.

Of course, I cannot forget to mention Chef Patron Henry Vigar who understood the potential and talent of Hill thus producing the one & only Upper Bloem. Co-owners with conflicting backgrounds creating delicious, modern and truly South African beauty…on a plate.



The restaurant decor and colour palette.

The Upper Bloem menu works with small plates rather than an a la carte menu. Each plate consists of local produce and seasonal fare. These plates work in perfect harmony together and the best part is that there is no set order in which to indulge. You, as the diner, create your own experience.



The 'Express' Lunch Menu.

I thoroughly enjoyed every plate that was placed on our table during this Winter season. If I HAD to pick a favourite? It would be the tomato salad. Yes, I know this dish sounds boring but 'boring' is the LAST adjective you would use.



The Breadboard.

*Round One* including the local linefish 'sandwich'; Boerenkaas croquettes; and Tomato Salad.
*Round Two* including the Braised Beef Short Ribs; Organic Beetroots; and Butternut Breyani.


Thank you, gentlemen, for putting Cape Town on a plate and making it visually superb and utterly delicious. Cheers to you!


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