Just over a week ago Nic & I were treated to a fabulous meal at Level Four, at 54 On Bath, in Rosebank. I’d heard such good things about the restaurant & was last there a few years back. Despite being privileged enough to have eaten at some of the best fine dining restaurants both locally & internationally, let’s just say that fine dining has never been my dining style of choice. I’ve always found the whole experience a bit… stuffy, outdated & pretentious with overrated food & overbearing service. Well, all of that changed when Level Four showed their fine dining hand. Perhaps, I should rather say, that Level Four changed my perception of the fine dining scene in Johannesburg. The evening was superb – from the service (wow, the service), to the food (a Lobster Bisque that halted conversation), to the gorgeous night views of the city high up on the terrace. I could keep on going… And I will…
What Makes Level Four So Special?
The Service. Impeccable. From the minute we walked into the hotel we were greeted with a smile that carried into the restaurant. The waiters had just the right amount of table time conversation but were always within eye view. All of this without being obtrusive.
The Decor. Unlike many other hotel restaurants, Level Four has a simple elegance about it. Stylish finishes are easy on the eye & you don’t feel like you’re sitting in a soulless, stiff hotel restaurant. Instant relaxation as soon as you are seated.
The Food. As I mentioned above, if a Bisque is your idea of fun, you have to (absolutely HAVE TO) order the Lobster Bisque. I’m jumping the gun a little bit here because I should first throw in a little mention about the bread & butter – aaah, the bread & butter! That butter, soft & silky, with roasted garlic – two of my favourite ingredients, merged into one . Hello delicious bites of YUM, slathered on warm, homemade bread. OK, enough about the bread. A quick note to let you know that the menu states which chef created which dish – a nice personal touch Level Four, a nice personal touch. Nic went for the Lobster Bisque, Crème Fraîche & Seafood Melange (I adore the word melange. Melaaaange) as a starter (created by Chef Charmaine Mtsodo). I opted for the Peri-Peri Prawns, Cucumber Variations, Avocado Puree & Radish (created by Chef David Tsotetsi). Incredible, both were incredible, my prawn starter had a chargrilled flavour that complimented the cooling cucumber & fresh avocado flavour beautifully. Mains were a surf & turf affair… Beef Rib Eye, 28 days matured for me (created by Chef David Tapal). Chips that seemed like they were triple fried (crunchy on the outside, soft & fluffy on the inside, just as they should be) & an intense pepper sauce accompanied my “cuts like butter” steak. Nic’s seafood craving was satisfied with the Norwegian Salmon, Beetroot Cooked In Embers, Sprouting Broccoli & Amasi Dressing (created by Chef Lebo Mokoena).
The Dessert. The dessert menu had us at “Guanaja 70% Chocolate Mousse, Ivoire Chocolate Bavarois, Pistachio & Pear” (created by Chef Catherine Kenny) & the “Local Cheeses Served With Home-made Brittle & Biscuits” (created by Chef Phillile Msibi). Chocolate & cheese… It doesn’t get more indulgent than that.
We hardly ever drink these days but seeing as we were out & about & having the loveliest time, we indulged in a glass of wine each from the impeccable wine list, filled with a host of gorgeous local blends.
In between courses we braved the cold & enjoyed some fresh air on the terrace. The night view & setting were gorgeous & just as beautiful in the day, I’m sure.
Our date night was one to remember. Level Four, your staff are absolute gems. Your culinary team… Keep them, keep all of them, what a talented bunch! And 54 on Bath, you are an absolute gem of a Joburg location. You will be seeing us again very, very soon for another glorious night of Joburg fine dining at its best!
For more information on all things Level Four and 54 On Bath, click here >> https://www.tsogosun.com/level-four
Or call on 011 344 8442
*Note: We enjoyed our meal as guests of Level Four. All views & content are my own.*
