New winter-warmer menu at Level Four

Foodies can treat their tastebuds at 54 on Bath’s fine-dining Level Four Restaurant in Rosebank, Johannesburg.

On Thursday the restaurant unveiled its exciting and much anticipated winter menu.

Media and food bloggers were invited to the exclusive dining experience with head chef Matthew Foxon. It showcased the culinary skills of a range of chefs who prepared exquisite dishes for the chilly season ahead.

Upon arrival guests were greeted with champagne garnished with a strawberry.

There was a choice of three excellent dishes for each course. For starters, guests were offered seafood tortellini with a signature bisque and roasted garlic rouille.

If you weren’t in the mood for soup, there was the roasted beetroot tart with whipped goats cheese, garlic and hazelnut praline topped with juicy orange.

I opted for the third option which was the venison carpaccio with pickled vegetables, tarragon mayonnaise, biltong soil, grapefruit and raspberry.

Next was the main course and the popular dish among guests was the sumptuous “Pekin” duck with red cabbage, brussels sprouts, confit duck, apricot relish and cherry jus.

54 on Bath’s fine-dining Level Four Restaurant in Rosebank

Those who didn’t go for the duck went for the equally splendid baked east coast sole with mussels, potato, baby leeks and shrimp beurre blanc. Another excellent choice was the beetroot risotto with smoked mozzarella and beetroot gel. I didn’t see many people ordering it, but I’m sure it’s as delicious as the other options.

The desserts were quite difficult to choose from as each one sounded so delectable.

Having not too much of a sweet tooth, I opted for the matcha and coconut panna cotta with compressed apple and almonds.

SCRUMPTIOUS Not only does it taste good, it looks good too

The ruby chocolate ganache with dark chocolate, raspberry gel, szechuan and yoghurt sorbet was the standout favourite that will have you coming back for more.

The gold bar caramel mousse with sour cherries and sorbet was the biggest hit. Decadent, flavourful and indulgent, it was the perfect ending to a wonderful tasting and I hope chef Foxon keeps it on the menu for good.

You will have to wait for a few more days to try out this delicious menu as it will be available only from next week Thursday.

	Ndileka Lujabe Journalist City Press p: +27 11 713 9001 w: www.citypress.co.za  e: ndileka.lujabe@citypress.co.za
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