This is a popular spot in Jozi, where you can find an abundance of bubbly options at the Champagne bar, and unwind in the midst of a busy city life. The food boasts the creations of different chefs who are mentioned on the menu, so the guests know exactly who’s behind the different glorious work of art.
Begin with your choice of several starters, such as peri-peri prawns served with cucumber, avocado purée and radish, and butternut soup with tahini cracker, feta and hummus gnocchi. The latter is plated beautifully in a large serving bowl, with the warm, light and creamy butternut soup poured at the table to create a theatrical element. It’s finished with coriander for a touch of freshness.
For mains, options might include sustainable fish such as sea bass with coconut and cauliflower, green beans, curry and carrot salad, or the beef fillet with smoked brisket, monkeygland sauce, alliums and turnips, created by Andrew Mamogopodi. The brisket is juicy and tender with a lightly smoked flavour, and the alliums are served in different ways – lightly battered, pickled and fried – to lend layers of different textures.
The dessert menu is concise, yet full of inspired dishes that include a rich molten cake to share, which is made with 70%-cocoa chocolate and served with rocky road and milk sorbet – a true treat for the chocaholics. For those looking for something different, try Phillile Msibi’s creation: beautifully plated lemon brûlée, served with a refreshing Inverroche gin-and-tonic ice sorbet with a slightly bitter note, fynbos gin jellies and honeycomb.
A vast list of drinks includes red and white wine and Champagnes. Craft beers are available too. Some of the wines are on display inside.
The service is professional, formal and warm. Waiters constantly check on guests, yet give enough private space.
The restaurant is formal, elegant and comfortable. The inside is dressed in black, with tables draped in white linen. Some paintings on the wall and a fireplace warmth on a winter’s night.
Indulge in a good cappuccino and complimentary chocolate truffles at the end of the meal.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
The food is scrumptious and beautifully presented. Portions are large and it is really a value for money offering. Plates are visually appealing and the flavours explode on every course. Chef Phil (Surname) really allows his team to express their strengths through every plate. Try the salmon and corn entrée and the oxtail main course for particularly tongue trembling treats. Desserts are all exceptional, with the chocolate offerings knocking the socks off the rest. This is an absolutely stunning restaurant and possibly one of the best overall experiences one could have in Johannesburg. It’s truly a hidden treasure and should be on everyone’s hit list of restaurants to dine at in the coming year. (Have requested more detail on food/menu.)
Tsogo Sun’s Miguel Chan put together a well-rounded and intriguing wine list that offers an excellent variety of wines to suite every palate and pocket. It is very balanced and well suited to the restaurant.
If you would like to feel as if you’re stepping back in time and are experiencing service at its best, visit Level Four. The service is absolutely immaculate. The food is served perfectly and flawlessly. Staff members are brilliantly mannered; it’s the kind of place where you leave feeling that the service really adds to the dining experience.
After being welcomed at the gorgeous and moody champagne bar, step into the well-appointed dining room. A fire burns in winter, adding a lovely touch.
Enjoy a pre-dinner drink at the champagne bar – there are delicious cocktails and of course a selection of bubbles to choose from.
Level Four offers classical cuisine with contemporary influences. At first glance, the menu may seem old-school and leaning towards meat dishes; however, once presented, dishes are modern and light. The duck baklava with pistachio purée, kumquats and micro salad is perfect for a winter’s evening, while a dish of mussels with pasta and fennel and mussel emulsion abounds with fresh maritime flavours. The generous lamb done two ways charms with its classic execution with French beans, ricotta gnocchi and onions. Confit chicken breast served with boudin blanc sausage and spätzle is rib-stickingly delicious, and a steamed ginger pudding delights with moist, springy sponge topped with rhubarb ice cream and crème Anglaise. Also a highlight is the playful quenelle of peanut butter with dark chocolate brioche and strawberry jelly. Portions are generous, as befitting of a city founded on blue-collar mine working labour, and the presentation is unfussy. Careful cooking and a focus on the main ingredient/element takes priority.
A compact wine list is divided according to varietals, with a front page highlighting 'extreme' wines. The prices are not excessive for Johannesburg and the service staff are well informed about the wines – or will find someone to help if more information is needed.
Brisk and efficient, yet one is made to feel welcome. Friendly staff members know their product well and strike the right balance between being present and blending into the background.
An elegantly dressed space with touches of deep red, black and white, this modern restaurant reminds one of a modern day gentleman’s club. The feeling is classy and relaxed, with background music set at a discreet level to encourage easy conversation and comfortable dining.
The restaurant leads onto a lawn and garden on the roof, which is a wonderful place to eat when it’s warmer, looking out over the Jacarandas of Rosebank.
Hmm, to be honest, the restuarant was lacking something. I almost did not feel at ease sitting in the restaurant. I ordered the Lobster Bisque as a starter. That never disappointed me. I loved and ate every bit of it. The portion was also large it could almost be eaten as a main itself. For mains I had the duck breast fillet and duck leg confit. Not impressed with the duck. Perhaps I am not a huge fan of duck perse', but I found it to be rather underdone. I asked for medium done as per the waiters recommendation, but found that different areas of the breast were cooked more than the rest. So the entire breast piece was not cooked. I had to chop off the ends and only eat the center which was the most cooked. Terrible! Never ordering that again (If I ever return to this restaurant). Dessert I had the Brandy Snaps. Can't go wrong there! Dessert was great! I love it. So my highlights were starters and dessert. I would much rather forget mains. Drinks were also very heavily priced. For a single Jameson you are going to fork out R60.
I recently was there and I can now say I am privileged to have had a meal at Level Four, it was truly a great experience and it felt good to be treated like a king. Staff, food and atmosphere were superb - please spoil yourself.
After a glass of bubbly in the Champagne Bar we were so warmly welcomed to the intimate Level Four Restaurant. So enjoyed fine and exotic cuisine in an ambience of gentle relaxation. A wonderful experience for us.
We so enjoyed our delicious and wonderful dining experience at 54 on Bath, Level 4 Restaurant on the 31 December. The service was excellent, the staff were warm, friendly and well informed. Our dinner was superb and beautifully presented. The ambience in the restaurant was charming; I loved the art work and attention to detail. Altogether this was a very memorable and happy experience. We will be back!
A great night out! Decor, food and service amazing! I will certainly be back and will definitely recommend! Thank you!
A fantastic evening, with great service. A very warm atmosphere, with quality food and service.
Bottle of water - R 55.
Cold coffee - R 25.
6 asparagus - R 85.
Ostrich steak - R 185 and inedible taste like crap.
Service - what service?
First and last time.
We had dinner for my wife's birthday at Level Four in mid-August, and the whole experience was sublime! Excellent service, great menu and tasty food, wonderfully displayed. The old "Grace" is definitely back! Highly recommended.