Level Four restaurant located inside the 54 on bath hotel offers guests a distinctive fine dining experience, with the menu combining classic cuisine with contemporary influences. The menu is seasonal with each menu item created by individual chefs, working as part of the team. The butternut tart, with goats cheese, orange and pumpkin seeds created by chef Themba Khumalo, is delicate and delicious for starters.
For mains try the porcini and cauliflower risotto with truffle croquette and crispy onion by chef Eunice Mohole. The creamy and nutty risotto is lip smacking delicious with the croquettes adding crunch and texture to the dish. Try the dry-aged jersey rib on the bone served with seasonal baby vegetables, béarnaise and peppercorn sauce, by chef Mathew Foxon for something meaty and filling.
The dessert menu is filled with classic French desserts like chocolate fondant and crème brulee’ with berries.
Level Four is a participating auction wine restaurant, which features the best local wines with the list curated by Tsogo Sun sommelier Miguel Chan. Rare wines like the Ataraxia CWG Ridge Chardonnay 2013,2014, 2015 are on offer at Level four. The champagne bar adjacent to the restaurant offers a wide range of both local MCC’s and French champagne on tap.
The service is a full five star experience, with the waitrons elegantly dressed in waistcoats and bow ties. The waiters understand the menu and are able to advise on menu choices and wine pairings.
The décor at Level four is elegant and chic with classic David Muirhead designed dining chairs, creating a luxurious yet classy ambience. Enjoy a business lunch or a relaxed dinner in the main restaurant or out on the terrace. The restaurant also offers a decadent and well-priced high tea menu.
Awell-pricedgourmet food and wine experience.