Tabu Bar & Grill Lounge Introduces “Flavours of Tabu” A Bold New Menu Inspired by Culinary Innovation and Inclusive Dining

Executive Chef, Mr. Ronald Naidoo. Photo Credit: Johan Wasserman Photography

Gqeberha, South Africa - Tabu Bar & Grill Lounge has proudly unveiled its newly curated menu, “Flavours of Tabu,” during an exclusive launch held past Friday. This refreshed culinary chapter signals an exciting evolution for the restaurant, bringing a more diverse, inclusive, and a flavour-forward dining experience to guests.

The new menu draws inspiration from the Radisson Blu Hotel Port Elizabeth's newly appointed Executive Chef, Mr. Ronald Naidoo, whose creative vision and contemporary approach helped shape this reimagined offering. With a passion for refined flavours, thoughtful presentation, and modern dining preferences, Chef Naidoo led the transformation of the Tabu menu into one that feels both elevated and approachable.

Developed in response to valuable guest feedback, particularly around the desire for greater variety and broader dietary inclusivity, Flavours of Tabu presents a fresh take on beloved staple dishes while showcasing both local and vibrant new flavour combinations and innovative additions.
A key focus of the redevelopment has been accommodating a wider range of dietary preferences and lifestyles. Guests can now enjoy a significantly expanded selection of vegetarian, and pescatarian dishes, each crafted with the same creativity, balance, and visual appeal that define the Tabu dining experience.

To mark the launch of Flavours of Tabu, Tabu hosted an intimate private tasting experience last Friday, welcoming a select group of key industry players and local partners from across Gqeberha. The afternoon was exclusively styled to reflect the menu’s philosophy, with décor elements simplified to remove exterior distractions and allow the food to take centre stage. Guests gathered around a beautifully curated harvest table, abundant with new flavours and dishes from the menu, creating a shared and immersive culinary experience.

Early feedback from attendees welcomed the menu’s new approach, bold yet balanced flavours, and the restaurant’s commitment to more mindful and inclusive dining.

“Flavours of Tabu reflects our evolution,” says Executive Chef Ronald Naidoo. “We listened closely to our guests and pushed ourselves creatively. The result is a menu that stays true to the essence of Tabu, but with greater depth, more vibrant flavours, and a thoughtful approach to how guests choose to dine today.”

From Monday, 02 March 2026, guests will discover a wider range of vegetarian and pescatarian options, thoughtfully created to deliver the same bold flavours and visual appeal found across the menu.