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Bam-Bou is located in a Georgian town-house, elegantly furnished throughout in French-Vietnamese style with vibrant colours, teak furnishings and colonial claddings. There are two dining rooms, on the ground and first floors, a variety of hideaway lounges for private dining and a decadent upstairs bar for enjoying some of Bam-Bous exotic cocktails.
The restaurant belongs to Caprice Holdings Ltd along with Le Caprice, The Ivy, J Sheekey, Daphnes and Rivington Grill restaurants so is from extremely good stock.
Head Chef Gary Lee has redesigned the restaurants South East Asian influenced menu, breaking away from the formalities of the European dining format and encouraging a sharing approach.
The menu naturally fuses ingredients, preparation and presentation from Thailand, China and Vietnam. The cookery is typically light but driven by herbs and aromatics. The complexity derives from the simple layering of flavours, textures and temperatures whilst the ingredients remain distinct.
The wine list has been compiled to complement the food and features a wide selection from around the world. The waiters will gladly assist with wine selection to ensure guests get the best combination.
Limited alfresco dining is provided on the bamboo-lined terrace at the front of the restaurant affording views of Charlotte Street.
Chefs Speciality Dish:
Seared Scallops, sweet pork & pickled choy shoots
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