Chefs Henry and André look forward to sharing their Sunday food-memories in colourful, delectable and delicious plates that celebrate days of feasting.
At Upper Bloem Restaurant, we want to celebrate everything we love about Sundays and share this with our guests, friends and family.
We hope you will enjoy our Sunday food celebration as much as we love sharing this journey with you.
Starts 11 August – online bookings only. The bookings open at 11 am with the last reservation at 12:30 pm.
9 plates over 3 courses R375pp / with bottomless bubbles R695pp
Malay spice brioche – Karoo crumble / guava jam
Buffalo yoghurt – compressed fruit / house-made granola
Koesisters – coffee cream
Cape Kedgeree – slow egg / smoked snoek broth / pickled apple
Sweetcorn samoosa – curry mayonnaise / gremolata
Potato and beetroot leaf “salomie”– broad beans / cured yolk mayo
Braised beef short ribs – onions
Roasted cauliflower – curried carrot sauce
Aubergine breyani – smoked aubergine purée / grains / pistachio / pomegranate
Desserts available on the day
*Online bookings only
*A R200pp deposit is required to secure your space
*Menu available in vegan, vegetarian, dairy- and gluten-free alternatives by prior arrangement
*Bubbly bar until 3 pm
- Our menus are seasonally inspired and changes regularly, please see our website for the latest offering.
- A discretionary 12% service charge will be added to all bills.
- Upper Bloem has a wonderful and extensive wine list, therefore corkage is unfortunately not allowed.
- We do our best to accommodate your food allergies, but our menu is small, seasonal and fresh.