On another level

Level Four Restaurant and Champagne Bar at 54 on Bath hotel is the perfect place to pop some corks this festive season

On another level



Begin your evening out with some bubbly at the intimate Champagne Bar. The stylish modern interior glitters with silver accents and intricate bottle displays line the walls, highlighting the restaurant’s affiliation with luxury French Champagne house Veuve Clicquot. Tsogo Sun Group sommelier Miguel Chan says that this is the only Veuve Clicquot Bar in Joburg, and in Africa. However, he assures lovers of local bubblies, ‘We also carry a very well curated selection of MCC (Méthode Cap Classique) sparkling wines to complement the selection of Veuve Clicquot.’

Newly available at the bar is Veuve Clicquot’s Champagne Rich, the first created expressly for mixology. It is best served in a large wine glass along with a selection of fresh shredded vegetables (such as green pepper and cucumber) or juicy fruits (such as grapefruit and pineapple).

Aside from Champagne, the bar offers a choice of the finest South African wines, acquired at the very prestigious Nedbank Cape Winemakers Guild and Nederberg auctions, as well as spirits and cocktails to suit all tastes.

After your apéritif, you should head through to the beautiful Level Four Restaurant for a comfortable fine-dining experience you’ll remember.


Whether you are craving a light lunch, hearty dinner or simply traditional afternoon tea, Level Four Restaurant comes out tops.

Sit on the renowned fourth floor roof terrace overlooking lovely Rosebank or sip your tea in the hotel’s classy lobby. The restaurant’s interior is a sophisticated blend of bold colour and old-world charm. The warm baroque-inspired wallpaper and statement hearth give the impression of a gentleman’s study, and discreet background music encourages conversation and a relaxed atmosphere.

The dining experience is a distinctive mix of classical cuisine and contemporary influences. Generous dishes are served with artistic flair and careful flavouring brings out a key ingredient in each ensemble. Level Four takes pride in its chefs, and each of the unique items offered on the menu is attributed to its culinary creator. This small but scintillating array also includes lighter seafood and vegetarian options – the coal-fired peri-peri prawns with avocado, lime and gem lettuce are a clever twist on the classic shrimp cocktail. There is also a variety of rich meaty dishes, ranging from pork belly to poultry.

Level Four’s signature dish is the lamb rump served with braised lamb ribbetjies, peas, pumpkin and apricot chutney. To best complement the lamb, Chan recommends you order the ‘spectacular’ Kanonkop Estate CWG Paul Sauer 2011, or the Vilafonté Series C 2012, while bubbly-lovers should try it with the Champagne Veuve Clicquot La Grande Dame 1998 – the ultimate pairings to bring out the subtle flavours in the meat and sides.

Round off your dinner with something decadent from the dessert selection and a cup of hot coffee, seated right under the star-studded night sky.

For more information, visit tsogosun.com/54-on-bath/restaurants-bars.

Photography: Brooke Auchincloss
December 2015/January 2016

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