The dinner serving comprises nine plates for sharing between two. They arrive in three waves, and there is a vegetarian alternative.
Standout elements of our dinner included pumpkin chutney, tangy with fresh coriander, ginger and green chilli, served with roti and mielie bread and creamy pâté rich in smoked-snoek chunkiness, with apple purée and a zingy teriyaki glaze, that we scooped up with samosa pastry and kale crisps. The sweet strawberry lollypops we were offered for dessert were wafer-thin yet chewy.
The carefully crafted food was served in an unfussy environment. Liam Mooney Interiors created the bold, colourful space with geometrically tiled walls, an orange banquette facing the open kitchen, and mustard and blue velvet trim on the chairs. As Mooney says, Upper Bloem is no shrinking violet. “We had to use bright colours because it wouldn’t be the Bo-Kaap otherwise,” he said, cheekily. “But no doilies, I’m afraid.”