About the UPPER BLOEM Restaurant
South African chef and rising star Andre Hill, along with business partner and renowned British Chef Henry Vigar, bring you their culinary co-creation in Upper Bloem Restaurant (EST 2017). The restaurant categorizes itself as a quintessentially “Capetonian” restaurant with a unique approach in offering an urban terroir experience.
With it’s ever changing and various seasonally inspired dishes, Upper Bloem’s approach extends beyond simply using local produce, it creatively refers to the uniqueness of Cape Town and draws inspiration from the port city’s mix of cultures and the influence that the confluence of people has had on local cuisine.
While Vigar and Hill come from different backgrounds, they agree that this difference is the very thing that makes their culinary co-creations so interesting. Diners can expect to see modern techniques being applied to old favourites; a fine dining experience in a relaxed setting and a delectable journey of flavours reminiscent of the feeling of ‘home’.