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The Black Bamboo Restaurant Pretoria 1  


The Black Bamboo Restaurant
1 review
23 October 2020
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. 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” 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. 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 changing menu design allows us to always offer options that are unique, seasonal, and inspiring.