It’s an informal, yet elegant affair dining at Level Four. The fourth floor, which is also home to the Champagne bar, opens onto an outside terrace in summer, and in winter it’s a cosy, comfortable space for both foreigners and locals.
Executive Chef Matthew Foxon has done a lot to elevate the hotel dining experience to global standards by adding a few international twists to the menu. The Durban-born chef is playing to his strengths – being responsible and striving for zero waste, it’s all about nose-to-tail eating and supporting local suppliers.
The menu is quite small – and credits the individual chefs behind each dish – but there’s plenty on offer for vegetarians, pescatarians and meat lovers. His latest signature is the addition of dry-aged Jersey beef rib on the bone. A highlight is Matthew’s risotto – a firm favourite on the menu that changes with the seasons. Top sellers include the not-too-rich porcini and cauliflower risotto with croquette and crispy onion and the roasted red pepper risotto with hay-smoked goat’s cheese and burnt balsamic gel.
Matthew changes the menu three times a year, and although he likes to be creative with technique and flavour profiles, he sticks to classical cooking methods and preparing everything fresh on site. Everything happens in the kitchen – from butchery to home-made cheeses and fresh pasta. Matthew hopes for more healthy competition on the Jo’burg scene, and he enjoys being challenged by restaurants like Marble, Urbanologi, Gemelli and Fermier.
“Guests enjoy the contemporary style of Level Four and even seasoned travellers can relate to the menu. They enjoy the South African provenance of the ingredients.” Executive chef Matthew Foxon
Address: 54 on Bath Hotel, 54 Bath Avenue, Rosebank, 2196