Christmas Menu 2019
6 courses sharing plates plus canapés, pre-dessert and petit fours
Open Corn Samosa – smoked mussels / gremolata
Spiced Brioche – pickled aubergine
Smoked Snoek Paté – teriyaki glaze / samosa crisp
Roti’s – African wild garlic butter
Curry Cured Linefish – sago crisp / fromage blanc / salted radish
Ostrich Tartare – beets / curried apple purée / oat milk tofu / celery
Lamb Curry ‘Bunny Chow Dumpling’ – shallot crumb / black garlic mayonnaise
Seared Tuna – parsley / fennel / pickled veg / roast potato emulsion / beetroot leaves
Slow Cooked Egg – puffed rice / snoek broth / turnip / dill
Cauliflower – sambal / Muizenberg sour fig sauce / torched tomato / smoked goat’s curd
Smoked Asparagus – coconut hollandaise / dukkah / hazelnuts
Whole Roasted Butternut – bone marrow crust / seeds
Free Range Chicken – mielies / chive oil / sour cream / kale crisps
Strawberry Ice – buchu tea / buffalo yogurt / peanut
Milk Tart – doughnut / spiced pistachio / ‘Boeber’
Apple Crumble – custard / miso caramel / ginger snap
Petit Fours – koesister with coffee cream
Christmas menus will be served on the 23rd and 24th of December for dinner and the 25th for Christmas lunch.
A R500pp deposit is required to secure your reservation. Your deposit will be due within 24 hours of you making your reservation – kindly note we are a very small restaurant and can only accommodate minimal guests therefore deposits are vital to a wonderful festive season.
A discretionary 12% service charge will be added to all bills.
Our menus are packed with Cape flavours and therefore seasonally inspired and therefore some ingredients might vary as per availability.
Upper Bloem menus are also available in vegan, vegetarian, dairy-free, gluten-free and pescatarian alternatives.