The new winter menu at 54 on Bath’s fine-dining Level Four Restaurant is delivering exciting and fresh dining experiences
The new winter menu at 54 on Bath’s fine-dining Level Four Restaurant is delivering exciting and fresh dining experiences, showcasing culinary skills and technology with exquisite complementing flavours.

Executive chef Matthew Foxon says the new menu is taking diners on a food adventure: “It features hearty comfort elements, exciting flavour combinations, some playfulness, and, as has become the tradition at Level Four, sustainable sourcing of the best quality seasonal ingredients.”
The restaurant’s range of locally sourced products is growing, with micro herbs, greens, and vegetables from a world-class farm in Olifantsfontein as the newest supplier in the mix. 
DINING ADVENTURE: Chef Foxon and the Level Four team.
Emphasis continues to be on food providence, and the sustainable Jersey beef is sourced from retired dairy cows, and fish is from the green list.
 On the starter menu, the Foxon special is the clear miso broth with pan-fried scallops, which Foxon describes as a playful dish with an infusion of Asian flavours and basil, mint, chilli, the jus of peppers, pickled micro vegetables, and a hint of seaweed. 
That, and the butternut squash tart with a custard sponge and goat’s cheese, orange segments, and salty caramelised pumpkin seeds, are mouth-watering winter treats.

 Always popular on the main course menu is the “to share” dry-aged Jersey rib on the bone, with sautéed potatoes, seasonal baby vegetables, and Béarnaise and peppercorn sauce. 
DINING ADVENTURE: Chef Foxon and the Level Four team.
There are numerous other fine Jersey beef dishes, such as fillet and braised short rib with parsnip, baby onion, confit garlic, and potato, but there are also fish and vegetarian options.

Perfect winter desserts include the dark chocolate “classic” fondant with brandy ice cream; the “playful and for the sophisticated palate” moulded chocolate bar pumpkin mousse, cranberry, pumpkin and bourbon sorbet, sharp and creamy carrot marmalade, and salty caramel; coffee and mint panna cotta and dark chocolate sorbet; crème brûlée with winter berries; and raspberry mousse, pistachio, and vanilla ice cream.


54 on Bath Hotel, 54 Bath Ave, Rosebank
Call: 011 344 8442
Food: 4
Service: 4
Overall: 4