upper-bloem

DINNER MENU 

3 course sharing plates R395pp

Ostrich ‘Bunny Chow’ Dumpling – shallot crumb / buffalo fromage blanc
Crisp Akni – chicken aioli / filo pastry / pickled cucumber / pink peppercorn & black rice spice
Potato and Leek – smoked panna-cotta / chive oil / black lentil soil

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Hake Bhaji – cauliflower / apple purée / sour fig curry sauce
Samp and Beans – Saldanha mussels / coconut curry / gremolata / sago crisp

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Upper Bloem Gatsby Sandwich – cured masala steak / wild garlic / tomato atchar
Braised Short Ribs – bone marrow crust / mash / spring onions
Tandoori Carrots – miso aubergine purée / carrot emulsion / tempura leaves

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Malay Spiced Carrot Cake – granola / carrot caramel / cream cheese   R75
“Memories of rice pudding”  R70
Toasted rice ice cream / mango jelly  / passion fruit curd / coconut / mint oil
Koesisters – coffee cream / miso caramel / ginger snap   R65

We do our best to accommodate your food allergies, please notify us when booking.
Halal-friendly, vegan, vegetarian, gluten- and dairy free options always available

Sunday Bottomless Bubbly Brunch

Don’t forget about Upper Bloem’s Sunday Bottomless Bubbly Brunch. Chefs Henry and André look forward to sharing their Sunday food-memories in colourful, delectable and delicious plates that celebrate days of feasting.

9 plates over 3 courses R375pp / with bottomless bubbles R695pp

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