30 Nov Level 4 Restaurant launch new ‘sunshine’ summer menu…
One of our fave Rosebank hotels, 54 on Bath have taken their fine-dining experience at Level Four restaurant (aptly named as it is on the 4th level of the hotel) to new heights with a fresh new summer inspired menu, thanks to Executive Chef, Matthew Foxon.
We love that the team at Level Four give credit where credit is due, and share the names of the individual young chefs who have created the dishes as well.
Delish starters on offer include a tasty Seared ‘Yellow Fin’ tuna, fresh raw peas, avocado mousse, wasabi powder, and pickles, which GM Jacques Heath says features “very cool plating”; the ‘Black Angus’ carpaccio, quail egg, pomegranate, truffle mayonnaise, and parmesan, which has a lovely combination of flavours with tartness of the pomegranate, the rich quail egg, and the umami of the truffle, which work extremely well together and was created by Maria Letsoalo, whose skills have seen her promoted to Demi Chef.
A Level Four signature dish is the Lobster bisque, red pepper rouille, mussel, prawn, and clams, which remains highly popular, as does the ‘Miso’ broth, with scallop, Thai red curry, pickled vegetable, dried mushroom, and tomato. The Chicken & sundried tomato terrine, with smoked tomato, baby beetroot, radish, apple gel and roast nuts is a “very ‘spring’ dish” says Foxon, with lovely flavours; and the Sweet potato & ginger tart, with spicy pineapple gel, corn, lemon cream, and pickled cucumber, is light and summery and perfect for the season.
On to the mains course, and a“fantastic” newcomer that stands out and has the potential to become a signature dish, with close on 80 portions having been served in about 10 days – the ‘Marino’ lamb cutlet, loin, confit belly, braised shoulder, with pea puree, and asparagus, which Foxon explains represents “nose to tail eating”, adding that the whole lamb comes into the kitchen and is used in its entirety.
He says that all protein served in Level Four is sourced locally and sustainably and the kitchen brigade is trained on the “journey that produce travels from the beginning to the final consumption, to ensure they understand and take it all into account when preparing dishes.”
Brand spanking new desserts are a delight and feature around seasonal fruits and delicious flavours. Topping the list is the Dark chocolate ganache, with passion fruit mousse, caramel, bitter meringue, and Amarula ice cream by up-and-coming pastry chef Phumzile Skosana. “A surprising success is the Peanut butter & white chocolate mousse, raspberry gel, caramelized nut, and raspberry sorbet, which we thought would be too peanut buttery but it works extremely well,” says Foxon.
Other lovely desserts include Mango parfait, with toasted coconut, and coconut sorbet; Lemon crème brulee with summer berries… and many more!
If you are looking to escape the kitchen on either (or both) Christmas Eve and Christmas Day, Level Four will again present a spectacular set menu five-course Christmas dinner with turkey and gammon, which is always very popular.
“Level Four is a high-end restaurant that consistently strives to deliver very good food and an extremely enjoyable dining experience, every time, and we look forward to welcoming new and regular customers to give our fresh new menu a try,” says Foxon.
If you love a great place to chill then you will adore 54 on Bath’s refreshing Perrier-Jouët Bar and Garden, with its sweeping terrace and breath-taking views, provides the perfect meeting spot in which to enjoy sundowners before dinner.
Find out more about 54 on Bath and Tsogo Sun – here…