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5 Courses – R445pp

with wines R795pp
8 courses (no choices) – R675pp

Available for:
DINNER Tuesdays – Saturdays
LUNCH on Fridays & Saturdays

Samosa Crisp

Teriyaki glaze / snoek pâté
Boerenkaas croquette – curry aioli 
Pickled aubergine ‘bunny chow’
Marras ‘Was Jou’ Hanepoot 2020, Piekenierskloof

Mushroom dumplings

Dashi broth / pickled shiitake / hazelnuts
Hermanuspietersfontein ‘Bloos’ Rosé 2020, Walker Bay

Masala poached hake

New season peas / bone broth / mint oil / pickled onions 
Groote Post ‘Seasalter’ Sauvignon Blanc 2020, Darling

OR

Smoked asparagus

Coconut tamarind hollandaise / cured egg yolk / Dukkah
Groote Post ‘Seasalter’ Sauvignon Blanc 2020, Darling

Free range chicken

Broccoli / spiced almonds / SA-XO sauce
Domaine Des Dieux Chardonnay 2016, Hemel-en-Aarde Valley

OR

Beef fillet

Short rib / denningvleis sauce / miso aubergine lentil and sago crisp
Thelema ‘The Abbey’ Red Blend 2018, Stellenbosch

Both with triple cooked potatoesMuizenberg sour fig curry sauce / bhaji crumb

‘A walk up the mountain’

Foraged pine ice cream / pickled berries / rose geranium cream
Tierhoek Straw Wine NV, Piekenierskloof

OR

Milk tart doughnut

Strawberry sorbet and guava jam
Tierhoek Straw Wine NV, Piekenierskloof

Please confirm any dietary requirements when booking, *Menu items are subject to change due to seasonal availability.

*vegan / pescatarian / gluten & dairy-free alternatives available

Welcome back to Upper Bloem and thank you for choosing us for your dining experience.
We have gone above and beyond to ensure your and our staff safety and hope that you have enjoyed your meal.

A discretionary 12% service charge will be added to all bills