Level Four Restaurant at 54 on Bath in Rosebank, offers guests distinctive fine dining in Johannesburg. The menu combines classic cuisine with contemporary influences. Headed up by Executive Chef is Matthew Foxon, the menu features his bold signature style and distinctive flair, ensuring a memorable culinary experience. For a relaxed treat with friends or for a sumptuous day-date, Level Four recommends a delicious afternoon or ‘high tea. The menu includes classic afternoon tea favourites and an indulgent royal tea. Book Online Now Lunch and dinner can be enjoyed at the elegant restaurant, or on the adjacent sunny outdoor terrace. Whether a business lunch, a relaxed dinner, or a celebratory event, our aim is to make every meal an occasion. It is no wonder our restaurant is regarded as one of the best fine dining destinations in Johannesburg. The sophisticated Veuve Clicquot Signature Champagne bar offers a choice of champagne, cocktails and wines, accompanied by a choice of tasty bar snacks. Overlooking the terrace garden, the champagne bar is the perfect meeting spot for pre-dinner drinks and evening sundowners.
Its an informal, yet elegant affair dining at Level Four. The fourth floor, which is also home to the Champagne bar, opens onto an outside terrace in summer, and in winter its a cosy, comfortable space for both foreigners and locals. Executive Chef Matthew Foxon has done a lot to elevate the hotel dining experience to global standards by adding a few international twists to the menu. The Durban-born chef is playing to his strengths – being responsible and striving for zero waste, its all about nose-to-tail eating and supporting local suppliers. The menu is quite small – and credits the individual chefs behind each dish – but theres plenty on offer for vegetarians, pescatarians and meat lovers. His latest signature is the addition of dry-aged Jersey beef rib on the bone. A highlight is Matthews risotto – a firm favourite on the menu that changes with the seasons. Top sellers include the not-too-rich porcini and cauliflower risotto with croquette and crispy onion and the roasted red pepper risotto with hay-smoked goats cheese and burnt balsamic gel. Matthew changes the menu three times a year, and although he likes to be creative with technique and flavour profiles, he sticks to classical cooking methods and preparing everything fresh on site. Everything happens in the kitchen – from butchery to home-made cheeses and fresh pasta. Matthew hopes for more healthy competition on the Joburg scene, and he enjoys being challenged by restaurants like Marble, Urbanologi, Gemelli and Fermier. “Guests enjoy the contemporary style of Level Four and even seasoned travellers can relate to the menu. They enjoy the South African provenance of the ingredients.” Executive chef Matthew Foxon