When developing their new summer menu (which runs until March), 54 on Bath’s Level Four restaurant continues to emphasise food provenance, with the restaurant striving to source products locally so as to reduce the establishment’s carbon footprint.
The new starter menu includes Buffalo Ridge mozzarella sourced from a water buffalo dairy farm in the Western Cape; Green-listed yellowfin tuna tartare; Level Four’s signature dish, Lobster bisque; Beef fillet carpaccio; a festive season special with contemporary flair, Ham hock terrine with crackling; Prosciutto di Parma; and for vegetarians, Chilled homemade yoghurt and almond soup.
The main course menu includes Dry-aged Jersey beef rib on the bone, with sautéed potatoes, baby vegetables, béarnaise & peppercorn sauce – to share; Pork belly, pulled, loin, smoked, chop, from free foraging pigs from the Soil Master farm in Bela Bela; Grilled green-listed yellowfin tuna, olives, capers, artichoke, and squid; Fine herb & sweet corn risotto; in the spirit of Africa – Venison loin, chick pea, madumbi, morogo, and white corn salsa; Sustainable line fish with homemade gnocchi; Homemade ricotta & tomato ravioli with basil foam; 250g Jersey beef fillet, pink pepper corn, red pepper puree, warm bulgur wheat salsa; and 300g Jersey beef rib eye.
The dessert menu includes Coffee & mint panna cotta and chocolate sorbet; Chocolate mousse, basil, blueberry, and milk sorbet; Passion fruit parfait, raspberry meringue, and caramel; Crème brulee with summer berry compote; Mango cheese cake, salsa, coconut gel, and mango sorbet; and a South African cheese selection, homemade crackers and preservatives.
Executive Chef Matthew Foxon says, “My Level Four kitchen brigade and I spend about six weeks creating a new menu, sourcing ideas from all staff, assessing them, trialling and tasting them again and again, and then plating and photographing them to make sure they are up to our exceptionally high standards. It’s very hard work, but offers great scope for creativity – and the process is enjoyed by all. Our ultimate aim is to have a menu that pleases the discerning palates that frequent Level Four, responsibly.”
