Upper Union is welcoming summer with a menu that blurs the boundaries between culinary art and design. A celebration of freshness and vibrancy, the eatery’s new summer menu is inspired by the colours and textures of summer’s peak ingredients.
“We’ve gone for a light, fresh flavour profile taking a lot of inspiration from the ingredients themselves,” says Upper Union executive chef Amori Burger. “Think vibrant tomatoes, berries, pomegranates, roses, peas, Granny Smith apples, cucumbers, and watermelons. These shades of reds and greens have shaped the menu for the season.”
This summer, the Upper Union kitchen draws from Persian, Turkish, Indian, South African, and French influences to create dishes that taste like sunshine, art, and everything in between. The result is a collection of dishes that not only taste like summer but look and feel like it, too.
The Upper Union Summer Menu will be served on bespoke ceramic works crafted by artist Refiloe Seduke, founder of Studio VERDÉE, a ceramic design house based in the Cape Winelands, which focuses on crafting bespoke ceramics for chefs and the hospitality industry, working closely with them to design pieces that feel intimate, intentional, and alive.
Each vessel has been designed in dialogue with Chef Amori’s dishes, reflecting the vibrant palette and precision of the menu. The ceramics are not simply plates; they are an extension of the story, where food and form meet in perfect balance.
(L-R) Red pepper moutabal and roast beetroot, yellowtail ceviche JAN RAS PHOTOGRAPHY
This collaboration with Chef Amori is about more than clay and cuisine — it’s about rhythm, restraint, and shared intention,” says Refiloe. “What inspires me most about her is her restraint. Her food is precise and deeply considered. It has a quiet confidence that does not need to announce itself. It simply exists in its own truth. That energy mirrors how we approach design at Studio VERDÉE with intention, depth, and a respect for silence.”
Among returning favourites is the roast beetroot with charred grapes, house-made Boursin, and red wine jus, a much-loved signature dish making its second appearance.
“It’s a solid crowd favourite and fits perfectly into this year’s theme,” Amori adds.
A standout newcomer, the poached silver with prawn bisque, lime oil, and fire-grilled oyster, carries a special story.
“It began as two separate dishes our chefs were developing but we decided to merge them once the new Studio VERDÉE plates arrived. It became a true team creation, something beautiful born from collaboration,” says Amori.
Reserve a table now and enjoy the colours, flavours and textures of an Upper Union summer.