The Pink Table Project

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What makes us special
  • Chef Dikeledi Sibanda, known as “DK” sees food as her first love. “Food art is the only thing I see myself doing every day. There is so much to learn, new ingredients to experiment with and new techniques to apply to food”. True to the Black Bamboo’s ever changing, evolving, growing and learning philosophy, Chef DK embraces the culinary adventure in the kitchen.
  • Chef DK received her formal training from Steyns Culinary School under the expert guidance of Chefs Maritha Steyn and Chef Suzanne Crozier. Chef DK also holds a degree in Geology and listens to music religiously. “If I’m not listening to music, I’m probably doing something food related, talking about it, experimenting watching food shows and obviously eating a lot”.
  • 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.
  • 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.
  • Where food meets art - A passion for food is what drives The Black Bamboo’s pursuit of culinary perfection, as well as an intimate understanding of what people enjoy eating and how they interact with the experience.
  • More than just nourishment, food is at the epicentre of so many life occasions, and plays an important role in sharing, connecting people, expressing creativity and creating memories. The kitchen may be known as the heart of a restaurant, but at The Black Bamboo we believe that the table is equally important – the setting for fun, conversation and adventure, at any time of the day.
  • We believe that each plate that leaves our kitchen is a masterpiece, a combination of food and art, and place a strong emphasis on presentation.
  • Through our unique approach and always evolving menu, we encourage our guests to break free from conventional ideas and explore new culinary experiences.
  • Creating a culture of healthy eating is the basis of our menu, most important is using seasonal ingredients, hence our menu changes seasonally, we try as much as we can to use less processed foods. We also take into consideration how the ingredients we use have been grown, are the methods environmentally friendly etc.
  • All food products at The Black Bamboo are sourced through specialist suppliers, and a large focus is placed on responsible sourcing of goods as well as supporting local business as much as possible.
  • Our fresh fruits and vegetables, as well as dried fruits and nuts and some dairy all come from the same supplier, Fresh Start Produce. The owner, Sean Trollip takes great care in sourcing the freshest locally grown produce collected from the local market, or with some items collected directly from the farmers. This ensures that we receive the freshest possible seasonal ingredients. We never develop a menu before checking with Sean what is going in or out of season.
  • Our meat is bought mainly from local butchers, ensuring we support local farmers as well. We buy our duck meat straight from the farm, they are grain fed and free range.
  • Some of the elements on the menu may seem unhealthy, but there are some amazing alternatives out there that work just as well as the ingredients they replace. La Marina has a fantastic line of products that we use to make our dishes healthier. From almond flour through to xylitol, they have it all.
Pink Menu
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