Upper Bloem.

Wow. Wow. Wow. This new little gem based in Greenpoint is well worth a visit. The brainchild of Henri Vigar of La Mouette and his sidekick Andre Hill, Upper Bloem’s menu is delightfully Cape Malay inspired. Chef Andre looks to his childhood growing up in the Bo-Kaap for culinary inspiration and therefore locally sourced ingredients feature heavily in the shared tapas-style menu. His signature stamp is a whirlwind of traditional flavours and spices. It really is a feast of the senses.

The dishes arrive in 3 courses of sharing plates with both the bread and dessert course as an optional extra. But with delicious buttery rotis making up part of the bread service, it isn’t really an option to skip it. The philosophy at Upper Bloem is traditional flavours with a modern twist, all to be enjoyed with your hands. Getting messy is encouraged.

The staff, with a number of familiar faces from La Mouette, go above and beyond expected service, all there to ensure a memorable dining experience for the guests. A few things to look forward to on the menu include Cape Malay-style pickled aubergine, cured kabeljou, smoked snoek croquettes as well as Chef Andre’s very own version of biriyani.

The Décor is edgy and modern with a colourful palette that suits the spirit of the restaurant to a T. The bold yet elegant space allows guests a full view of the open-plan kitchen.