As Cape Town shifts into summer mode, diners have something new to celebrate. Upper Union's Chef Amori has revealed a seasonal menu that stays true to her commitment to seasonally influenced, locally sourced cuisine.
As Cape Town shifts into summer mode, diners have something new to celebrate. Upper Union’s Chef Amori has revealed a seasonal menu that stays true to her commitment to seasonally influenced, locally sourced cuisine.
Highlights include mouth-watering hints of torshi sheer, bread and butter pickles and pineapple amba. This season also focuses on inventive culinary techniques, with an emphasis on fermentation, pickling and preservation.‘This new season is all about light, bright and vibrant flavours; it is also about our constant striving to explore and learn as much as we can.
The chef’s seasonal sharing menu introduces fresh sea bass with tiger’s milk and green papaya and ox tongue with Worcestershire gel and horseradish. Popcorn and polenta sugar cookie, corn ice-cream and burnt white chocolate. Picture: Supplied / Jan Ras Photography, chicken and duck pastilla and a curated selection of bonbons from Short & Sweet chocolatiers.
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