54 on Bath’s Level Four Restaurant recently launched its winter menu as well as a new dining experience – The Chef’s Table – where 5-7 guests can watch all the action in the kitchen while enjoying the special six-course chef’s choice menu.  “We’re inspired by the seasons with every new menu we create. This menu offers meals that suit the winter weather and focus on deliciousness and comfort that excite the palate and warm the body, and appeal to our discerning guests’ expectations, which is also the idea behind our exclusive new Chef’s Table,” says Executive Chef, Matthew Foxon.

The new winter menu has been created by Foxon together with his sous chefs, Lutendo Funyufunyu, Lefa Mosana, Precious Malebye, and Albin Nel. It continues the kitchen’s focus on sourcing sustainable ingredients, which is becoming increasingly challenging, according to Chef Matthew, as more fish are being added to SASSI’s red list.  “Lobster bisque is one of our signature dishes and we are trying to find a replacement for lobster – it’s hugely popular and an essential item on our menu.”

Dishes include includesBuffalo Ridge’ mozzarella with pumpkin jam, hazelnut, and black truffle; Seared ‘Yellow Fin’ tuna with coconut puree, avocado, wasabi labneh and anchovies; Miso Cured line fish with bok choi, mushrooms, broad beans and baby leek; ‘Gold’ caramel mousse, sour cherries & sorbet; and Dark chocolate fondant, spiced caramel, macadamia & rum ice cream.

Take a closer look at what’s on offer this winter at Level Four:

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