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Level Four Restaurant Presents Its Fresh New ‘Sunshine’ Cuisine For Summer

Level Four dessert_Vanilla panna cotta, strawberry jelly

54 on Bath’s  Level Four restaurant has launched its new summer menu with a focus on “fresh, sunshine” taste experiences and flavour combinations.

As is traditional at Level Four, the team ethos is to give credit to the individual chefs who have created the dishes, and General Manager Jacques Heath notes that the young chefs have created innovative dishes that are guaranteed to hit the mark with Level Four’s discerning diners.

In the menu, starters included Seared ‘Yellow Fin’ tuna, fresh raw peas, avocado mousse, wasabi powder, and pickles, which he says features “very cool plating”. The ‘Black Angus’ carpaccio, quail egg, pomegranate, truffle mayonnaise, and parmesan, which has a lovely combination of flavours with a tartness of the pomegranate, the rich quail egg, and the umami of the truffle, 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 and sundried tomato terrine, with smoked tomato, baby beetroot, radish, apple gel and roast nuts is a “very ‘spring’ dish” says Chef Matthew Foxon. The Sweet potato and ginger tart, with spicy pineapple gel, corn, lemon cream, and pickled cucumber, is light and summery and perfect for the season. Another newcomer is Grilled prawns and calamari, bok choi, fennel, with a spicy pineapple and peppadew salsa that offers the “perfect contrast and a unique flavour”.

On the main course menu is 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.

Another new great dish is the ‘Pekin’ duck breast, peach glaze, confit leg wonton, carrot, and cherry jus, which is sourced from a sustainable farm, the Duck Father.

An exquisite offering is the 300g ‘Woodview Blue Label’ Wagyu Sirloin, which the internationally renowned Woodview farm selects exclusively for Level Four. The quality and price of the dish ensure that when it is ordered and served, “the whole presentation is a bit of a theatre show” and it is always enjoyed.

New desserts feature 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 and 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 Vanilla pannacotta, strawberry jelly, dark chocolate, and strawberry sorbet. The South African cheese selection features goats milk cheeses from a local farm.

On 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.

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.

Source and Image: Supplied


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