The talented team who launched the celebrated restaurant La Mouette 8 years ago have just opened the bookings for their new eatery – Upper Bloem. Situated at 1 Winston Place, 65 Main Road, Green Point, 8005, this warm and inviting 40-seater takes a unique approach to offering a terroir experience in an urban environment. At the helm as co-owner, alongside chef patron Henry Vigar is rising star Andre Hill.

“Partnering with Vigar on Upper Bloem is like coming home,” Hill says. “I’m getting to cook the kind of food I grew up on. I hope that what we’re doing will make other young chefs from Cape Town proud of their food and their abilities. So often we’re looking beyond our shores for culinary inspiration, but we have everything we need right here.” Hill thrives on combining the nostalgic tastes and textures of a childhood spent in Street, Bo Kaap, with the finesse of contemporary cuisine.

Where La Mouette offers both an a la carte and tasting menu, Upper Bloem focuses on a tempting selection of small plates comprising seasonal fare. At dinner, patrons can expect a delectable culinary journey with sharing plates being served in a succession of 3/4 courses – 3 courses at R395pp / 4 courses incl. dessert at R645pp. Lunch times will be a more casual affair with walk-ins welcome and a variety of stand-alone dishes on offer. The lunch menu will feature 5/6 dishes, which will change daily. Look out for locally inspired dishes on offer at Upper Bloem such as smoked snoek croquettes with apple purée, Saldana Bay mussels with spekboom or duck with quince and samosa crisp. Vegetarian and gluten free menus will be available on request.

The terroir approach extends a firm nod to the uniqueness of Cape Town and diners will find themselves immersed in a sensory journey that tells the culinary tale of Cape Town’s mix of cultures. Fans of the La Mouette carefully selected wine offering will be pleased to know that their in-house wine consultant will be working her magic on the Upper Bloem wine list too.

Upper Bloem is open for lunch and dinner from Wednesday to Saturday, and on Tuesdays for dinner only.