A couple of weeks ago we were looking for an upscale restaurant to celebrate the Frenchie’s new job. Friends had recommended Level Four a while back but we had never gotten around to trying it out and this seemed to be the perfect occasion to give it a go.
Level Four at 54 on Bath
Level Four is located at 54 on Bath (the hotel) In Rosebank, conveniently on the 4th floor. There is a free, onsite parking garage though the spaces were a bit tight. Our reservations were for 8 pm on a Saturday night and we were surprised to see only a few tables occupied.The décor is chic, classy and tasteful, and the tables are nicely spaced to allow a bit of privacy if so desired.
The menu is not huge, I counted 7 starters and 9 mains, but I feel this means that the preparation of these items is usually perfected. As a vegetarian, this can also mean I won’t have a lot of choice which was also the case at Level Four, though I had gone over the menu ahead of time and was happy with the vegetarian selections. Interestingly enough, each menu item is noted with the name of the chef who had invented it.
While finalizing our selections, I started with a glass of bubbly and the Frenchie sipped a Chardonnay. The wine list had a wide range of wines in all price categories but the wines by the glass were fairly limited.
For my starter, I choice the butternut soup with tahini cracker, feta and hummus gnocchi (75 ZAR). Now soup usually isn’t something I would order on summer night however as it was a bit chilly on this evening it sounded just perfect. I am also leary of butternut soup being too sweet for my tastes but this one was just right. The feta and hummus gnocchi gave this soup a unique twist and I can easily say I really enjoyed this one.
The Frenchie chose the 62°C duck egg, asparagus salad with parmesan textures (85 ZAR) for his starter. The 62°C is the temperature at which the egg is cooked. The duck egg was battered and fried which we both felt was a bit too heavy for the egg, though the dish was still quite tasty and the greens very fresh.
62°C duck egg, asparagus salad with parmesan textures
Moving on to the mains, there was only one vegetarian choice but I was happy to order the beech mushroom gnocchi with tarragon crème fraiche (125 ZAR). This dish was fantastic, the gnocchi cooked perfectly and generous shavings of parmesan. Extra marks for the lovely presentation as well.
Beech mushroom gnocchi with tarragon crème fraiche
It is a rare occasion for the Frenchie to turn down duck when it is offered and this time was no exception. His main was seared duck breast, Korean barbequed duck leg, ginger plum and miso carrots (220 ZAR). The Frenchie declared this dish full of flavor and expertly cooked.
Seared duck breast, Korean barbequed duck leg, ginger plum and miso carrots
As my first 2 courses were rather generous, I decided to pass on dessert, however the Frenchie was not quite ready to give in yet. He chose the Peach Lamington, koeksisters in 2 styles, compressed peaches and plums (65 ZAR). I am generally not a fruity-type dessert person and the sauces were way too sweet for me but the Frenchie did enjoy this.
Peach Lamington, koeksisters in 2 styles, compressed peaches and plums
I haven’t seen a lot of talk on social media about Level Four and I am not sure why. The service was professional and attentive and the ambiance leans to a cozy, intimate feel. We both really enjoyed this dinner and I really recommend it for a special evening out.
Level Four at 54 on Bath