The Black Bamboo offers a truly unique, world-class dining experience, which celebrates the synergy between food, wine and art. An ever-changing a-la-carte menu is inspired by international delicacies with a local twist, and a carefully selected wine list offers interesting options for every palate and occasion.
The Black Bamboo is acclaimed for its high standard of service and close attention to detail, whether catering to hotel guests, public diners or the wide variety of special functions and events held there.
Far from the usual franchise-like hotel restaurant experience, Head Chef Pellie Grobler is always present The Black Bamboo, talking to our customers and using their feedback to experiment with new mouth-watering creations.
Among Chef Pellie’s most scrumptious and popular creations to date are his famous upside-down lemon meringue, tempura oysters, springbok wellington and prosciutto wrapped fillet.
Modelled on the concept of the quintessential South African wine farm experience, The Black Bamboo couples excellent food with a relaxed and casual, yet elegant environment.