Level Four restaurant launches exciting winter menu
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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:
Buffalo Ridge mozzarella with pumpkin jam, hazelnut, and black truffle
Seared yellowfin tuna with coconut puree, avocado, wasabi labneh, and anchovies
Crab and line fish bisque with roasted garlic rouille and seafood tortellini
Crab and line fish bisque with roasted garlic rouille and seafood tortellini.
Roasted beetroot tart with whipped goats’ cheese, garlic and hazelnut praline, orange
Chicken consommé with quail and homemade dumpling
Minestrone consommé
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:
200g Black Angus fillet, osso buco, spinach puree, chard, and sweet potato
Miso Cured line fish with bok choi, mushrooms, broad beans and baby leeks
Pekin duck, red cabbage, Brussels sprouts, confit duck, apricot relish, and cherry sauce
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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