54 on Bath’s fine-dining and elegant Level Four Restaurant in Johannesburg, South Africa is on point as ever with a fresh new Winter menu and a new dining experience at the ‘Chef’s Table’.

This menu offers meals that suit the winter weather and focuses on deliciousness and comfort that excite the palate and warm the body, and appeal to our discerning guests’ expectations.

The Chef’s Table seats 5 to 7 people and is positioned so guests can see the kitchen ‘theatre’ unfolding, including the preparation and cooking, plates being plated, and orders being called.

The special six-course ‘chef’s choice’ menu includes a surprise seventh course as well as a bottle of Pierre Jourdan Brut and wine pairing with four of the courses. The cost is R1,200 per person.

The new menu features sustainable sourcing of the best quality seasonal ingredients and credit given to the individual chefs who played a role in fine-tuning the dishes.

Starters include ‘Buffalo Ridge’ mozzarella with pumpkin jam, hazelnut, and black truffle; Seared ‘Yellow Fin’ tuna with coconut puree, avocado, wasabi labneh and anchovies; Crab & line fish bisque with roasted garlic rouille, seafood tortellini; Venison carpaccio, grapefruit & raspberry; Chicken & game terrine; Roasted beetroot tart; Chicken consommé with quail and homemade dumpling; and Minestrone consommé.

The main course menu includes some excellent winter warmers and features 200g ‘Black Angus’ fillet, osso buco, spinach puree, chard and sweet potato; Miso Cured line fish with bok choi, mushrooms, broad beans and baby leek; Pekin duck, red cabbage, Brussels sprouts, confit duck, apricot relish, and cherry jus.

Others are Baked ‘West Coast’ sole, baby leek, potato, shrimp beurre blanc; Beetroot risotto with smoked mozzarella; Merino lamb cutlet, loin, belly, braised shoulder, tender stem broccoli, tamarin & aubergine; Butternut gnocchi, pumpkin puree, hummus, and burnt butter; 300g ‘Jersey’ Rib eye, mash or hand cut chips and pepper or mushroom sauce.

Desserts include ‘Gold’ caramel mousse, sour cherries & sorbet; Dark chocolate fondant, spiced caramel, macadamia & rum ice cream; Lemon grass & ginger ‘crème brulee’ with lime, coriander and pineapple.

Other desserts are Matcha & coconut panna cotta, compressed apple and almonds; ‘Ruby’ chocolate ganache, dark chocolate, raspberry gel, schezwan & yoghurt sorbet; and a South African cheese platter.

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