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 tastes and 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 local supplier in the mix.
The highly popular signature starter – the lobster bisque with red pepper rouille, mussels, clam, prawn, and line fish remains unchanged, whilst the vegetarian Buffalo Ridge mozzarella includes in-season pears poached in red wine with the complementary flavours of pesto, dried tomatoes, and balsamic. A new addition to the menu – the beef fillet Jersey carpaccio has a citrus, Maldon salt and thyme rub and is served with sweet and tasty seasonal baby beetroots, parmesan, and powdered beetroot.
The Foxon Special is the clear ‘Miso’ broth with pan-fried scallops (pictured above), which he describes as a playful dish that features a miso taste and an infusion of Asian flavours, as well as basil, mint, chilli, the jus of peppers, pickled micro vegetables, and a hint of seaweed (our favourite dish we have tried on the menu). The hearty ham hock terrine with piccalilli, crackling, apple gel, and brioche, and the Butternut squash tart with a custard sponge and goats’ cheese, orange segments, and salty caramelised pumpkin seeds are both mouth-watering winter treats.
Unchanged and always popular on the main course menu is the ‘to share’ dry-aged Jersey rib on the bone, with sautéed potatoes, seasonal baby vegetables, béarnaise and peppercorn sauce. Other Jersey dishes include ‘Jersey’ beef fillet and braised short rib with parsnip, baby onion, confit garlic, and potato; and Jersey rib eye with mash or hand cut chips and pepper or mushroom sauce.
Fish dishes include the sustainable line fish with butternut and sweet potato, mussels, and shrimps and clam beurre blanc; and the “flavour popping” Grilled Yellow Fin tuna with squid ink linguini and a touch of Mozambican peri-peri, onion, anchovy puree.
Comfort food on a cold night is the Porcini and cauliflower risotto, the soft cheese croquette with truffle oil and crispy onion; and a vegetarian favourite is a home-made ricotta and tomato tortellini with sautéed vegetables and basil foam.
Perfect winter desserts include the dark chocolate “classic” fondant with brandy ice cream and the must-try, “playful and for the sophisticated palate” moulded chocolate bar pumpkin mousse, cranberry, pumpkin and bourbon sorbet, sharp and creamy carrot marmalade, and salty caramel, amongst other winter favourites.
Matthew notes that the menu is “pushing the envelope a bit – we’re trying new dishes and seeing what our clientele responds well to. We want to excite [our diners] and delight them with our intriguing flavour combinations, textures, and dishes.”
For more information on Level Four, visit www.tsogosun.com/level-four.
Photography by Cindy Ellis