Breaking Bread

Complimenting the culinary offering is an interesting cocktail menu created by the team at Just Short cocktails, who worked closely with the kitchen to create a cocktail menu that aligns with the style of food. In addition, a carefully curated wine list includessmall scale and boutique, local wineries and winemakers.

Naturally, the space is absolutely beautiful –rich in textures, colours and details, like a jewel box. Designed by Caline Williams-Wynn of Artichoke Interior Design, the design draws on the building’s past and sees a modern take on Victorian design –utilising a colour palette of emerald, black and white with textures of oak wood, slate, brass and marble to great effect.

An array of local makers and artisans were brought on board to custom create a plethora of the design elements –from the one-of-a-kind mosaic ‘carpet’ at the entrance and the Victorian-inspired stained-glass windows to the hand-painted custom commissioned tiles which cover the venue’s five fireplace chimneys.

Upper Union is a fabulous addition to the Cape Town food scene and much more than the sum of its parts – with beautiful design, cocktails and food to share, it’s a space to meet, explore and reconnect.

I absolutely loved Van der Linde, so I’m thrilled that you now have a presence in the Mother City. What’s the experience been like in creating this restaurant and have you moved down here permanently?

Ah thank you so very much, I loved Van der Linde dearly too! Cape Town is different to Johannesburg-as you know, it’s South Africa’s food capital and so it’s been a more daunting than opening in Johannesburg for sure. But I am very lucky to have a great team at Upper Union –both in the kitchen and our Front of House. I have officially moved and am now a citizen of the Mother City and I have to say I love it.

What were some of your highlights in the creation process?

Two things stand out. First, seeing the restaurant progress daily as we were building it was so exciting. Second, being able to cook our menu in our beautiful kitchen for the first time. My kitchen is truly stunning, and I’d say Friday nights on the pass is the most fun we have.

What did you have in mind when you were creating the menu? Were there any dishes that you knew would go down particularly well?

To be honest, I wasn’t sure. So, what I decided to do was to cook the food I love to eat, the flavours that most excite me and slowly we finalised a menu for Upper Union.

What was the thought process behind introducing family-style service to the restaurant?

I feel it’s a great way to eat, it’s my favourite by far and the way I cook for my family and friends. Eating this way encourages conversation and sharing –people talk about what they are eating, they laugh and drink a glass of wine or two.

What are some of your favourites on the menu?

Our burrata dish has been incredible – we can’t keep up with the orders! It’s Burrata with fennel jam, Champagne pickled mustard seeds and Dijon mousse, served with a sourdough sesame flatbread. It’s also my current favourite dish on the menu.