Amori Burger opened Upper Union three years ago, in the oh-so stylish Cape Cadogan Hotel just off the bustle of Kloof Street.
The restaurant in the heritage building quickly became a popular eatery known for its bold, punchy and eclectic offering – a vibrant mix of global flavours filtered through a South African lens. Over the past while for the summer season the food has become simpler and lighter, but always delicious and beautifully presented.
There’s a refined and approachable feeling about the restaurant. Part upmarket dining space, part cocktail lounge. The interior is striking with its mosaic-type entrance of emerald, black and white which sets the Victorian design, and then it’s interspersed with contemporary flair.
From the get-go it’s been about sharing plates, adventurous eating combinations, a local wine list and cocktails. For Burger, it’s always been about creating a menu she’d want when if she were to hold a dinner party, family style.
“I’ve evolved,” she laughs. “My first menu was very much South African kook kos and now we’ve evolved… Peruvian food, Persian food, it’s lighter. A hot climate, light food.”
The menu changes regularly, but you can generally expect the scrumptious bread course of kubaneh (brioche meets rolled flatbread) often served with a mebos and an Indian makhani-spiced butter.
The standout for her for this summer menu? The red pepper moutabal – like puree hummus (but not), served with golden pin mushrooms and Riesling pickled red onions. There are 19 ingredients in the moutabal (smoky, creamy Middle Eastern dip made from roasted eggplant and tahini) which in this case she says is the colour of a deep red rose.
Burger sees simplicity coming on board as a food trend – “a carrot being a carrot. Food is becoming simpler. We’re coming back from gastronomy it must just be delicious food”.
The restaurant now has specially designed striking plates and crockery, with handcrafted ceramics from Studio Verdeé. And they’ve teamed up with Everard Read for artwork on the walls.
As for tips for summer cooking, it’s about balance and acidity. Pomegranate molasses is a favourite. In summer, keep it light and simple, keep it fresh. Don’t overthink it. “Winter is where we cook complex and layer”. Instead of herbs and cumin being used in a heavy way, it’s a bit lighter. Spice, she says, is not about chili, it’s about cardamom, cinnamon and warmth. Turns out the restaurant has about 98 spices or flavour enhancers in the kitchen, so she knows what she’s talking about.
On the current menu expect tasty yellowtail ceviche, beef tartare, Karoo lamb rump in the mix and of course the red pepper moutabal which is sensational. Don’t forget to try the scrumptious pineapple frozen yoghurt.
The restaurant was judged the Luxe 2025 Contemporary Restaurant of the Year and Burger received the Culinary Rising Star award. It is one of the most booked restaurants, and appears on “Top 20 Most Favourite Restaurants on the Dineplan app in 2025”.
You can find Upper Union at 3 Upper Union Street, Gardens. Tel: 021-8910360.
