54 on Bath’s fine-dining Level Four restaurant is welcoming Jozi’s warmer weather with a new summer menu and its signature focus on fresh, locally sourced ingredients.

In addition to the incomparably fresh line fish, Level Four’s new menu features favourites that have been tweaked for the summer season, as well as fresh new dishes.

Starters include Buffalo Ridge mozzarella; Seared Yellow fin tuna; Crab & line fish bouillabaisse with roasted garlic rouille and seafood tortellini; Jersey beef tartare; Chicken terrine; Roasted beetroot tart; and Poached prawns.

Main dishes include 200g Jersey fillet, Pekin duck, Sweetcorn risotto, Soil Master smoked and pulled pork belly, chop and loin, with Thai apple puree, Braised fennel & homemade ricotta ravioli, 300g Jersey ribeye, and the signature ‘to share’ 45-day dry aged Jersey fore rib on the bone.

Dessert includes White chocolate ganache, Lemon meringue pie with freshly in-house made pine kernel ice cream, Dark chocolate parfait, Rosewater panna cotta with strawberry jelly and ruby chocolate, Vanilla crème brûlée with strawberry salsa; and a Dalewood cheese selection.

Located in Johannesburg, South Africa, Level Four Restaurant at 54 on Bath offers guests distinctive fine dining. The menu combines classic cuisine with contemporary influences.

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