Roasted beetroot tart with whipped goats’ cheese, garlic & hazelnut praline, orange.
The new winter menu at 54 on Bath’s fine-dining Level Four restaurant is sure to tantalise your tastebuds and warm your heart this season.
Created by executive chef Matthew Foxon and his team of sous chefs, the new menu features hearty dishes made with sustainable and quality ingredients.
“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,” says Foxon.
The scrumptious range of starters includes:
Crab and line fish bisque with roasted garlic rouille and seafood tortellini.
Chicken and game terrine.
The restaurant’s signature dish, lobster bisque, is more along the lines of a bouillabaisse, explains Foxon.
“The reason we have done away with lobster is that both the east and west coast is on the red list, so it is not sustainable to use it. I am trying to find alternatives.”
The main course menu includes some excellent winter warmers:
Baked East Coast sole, mussels, baby leeks, potato, shrimp beurre blanc.
The rich and tantalising desserts include:
Matcha & coconut pannacotta, compressed apple and almonds;
‘Ruby’ chocolate ganache, dark chocolate, raspberry gel, Szechuan & yoghurt sorbet.
Ruby chocolate is the fourth chocolate next to dark, milk and white. Made from the Ruby cocoa bean, the new chocolate offers a unique fresh berry taste. According to Foxon, the restaurant imports this type of chocolate.
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