Level Four Restaurant & Champagne Bar Menu

Main Menu
Tea Menu
Vegan, Lactose & Gluten Free Tea Offer

Main Menu
“Our team ethos is to give credit to the individual chefs who have created these dishes for your enjoyment.”
1. Starters
  1. Buffalo Ridge (V)
    R 125.00
    Mozzarella, pumpkin jam, semi dried tomato, balsamic gels, hazelnut, black truffle
    ~ George Tshabalala
  2. Seared 'Yellow Fin' Tuna
    R 130.00
    Coconut puree, avocado, wasabi labnah, anchovies and sesame.
    ~ Maria Letsoalo
  3. Bisque
    R 130.00
    Roasted garlic rouille, prawn, seafood tortellini
    ~ Lefa Mosana
  4. Venison Carpaccio
    R 150.00
    Grapefruit and raspberry, pickled vegetables, tarragon, mayonnaise, biltong soil
    ~ Thokozile Matakane
  5. Chicken & Game Terrine
    R 120.00
    Spinach puree, pistachio, hazelnut, pancetta, red onion, marmalade, cranberry gel, grissini
    ~ Precious Malebye
  6. Beetroot Tart
    R 110.00
    Roasted beetroot, whipped goats’ cheese, garlic praline, orange
    ~ Nosibusiso Maphalala
  7. Chicken Consommé
    R 150.00
    Quail, homemade dumpling, mushroom dust, roasted vegetables
    ~ Tebogo Mothoagae
  8. ‘Minestrone’ Consommé
    R 100.00
    Roast vegetables, homemade dumpling, mushroom dust
    ~ Albin Nel
2. To Share
  1. 45 Day Dry Aged ‘Jersey’ Rib of Beef on the Bone
    Your choice of a side and a sauce. We have different sizes daily, rib for one and some sizes for sharing
    ~ Matthew Foxon
    Per 100g
    R 110.00
  2. Please ask your waiter for today’s sizes
3. Mains
  1. 200g ‘Black Angus’ Fillet
    R 300.00
    Osso buco, spinach puree, baby spinach, carrots, sweet potato
    ~ Lefa Mosana
  2. Miso Cured Sustainable Line Fish
    R 245.00
    Bok choi, mushrooms, broad beans, baby leek, broth
    ~ Albin Nel
  3. ‘Pekin’ Duck
    R 260.00
    Red cabbage, Brussels sprouts, confit duck, apricot relish, cherry jus
    ~ Themba Khumalo
  4. Beetroot Risotto
    R 140.00
    Roasted beetroots, smoked mozzarella, beetroot gel
    ~ Eunice Mohole
  5. Baked ‘East Coast’ Sole
    R 260.00
    Leeks, potatoes, mussels, shrimps, beurre blanc
    ~ Lutendo Funyufunyu
  6. ‘Merino’ Lamb
    R 290.00
    Cutlet, loin, belly, shoulder, stem broccoli, tamarind, aubergine
    ~ Albin Nel
  7. Butternut Gnocchi
    R 130.00
    Pumpkin purée, hummus, burnt butter
    ~ Segomotso Phitlho
  8. 300g ‘Jersey’ Rib Eye
    R 270.00
    Mash or hand cut chips, pepper or mushroom sauce
    ~ Steve Zwane
4. Sides and Sauces
  1. Sides
    Parmesan chips
    R 40.00
    Hand cut chips
    R 40.00
    Burnt cauliflower
    R 40.00
    Seasonal salad
    R 40.00
    Sautéed new potatoes
    R 40.00
    Seasonal baby vegetable
    R 40.00
    Creamed spinach
    R 40.00
    Brussels sprouts
    R 40.00
  2. Sauces
    Green peppercorn sauce
    R 40.00
    Mushroom sauce
    R 40.00
    Béarnaise sauce
    R 40.00
Menu last updated: 11 Jul 2019
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

Tea Menu
1. The English Tradition
  The traditional English custom of taking afternoon tea is thought to have been started in the 19th Century by Anna, the seventh Duchess of Bedford.
  
  In those days lunch was served early in the day, and dinner was not served until late in the evening. Every afternoon, the Duchess found that she was rather hungry and started taking a pot of tea and some light refreshments in her room. She began inviting her friends to join her and very soon taking tea in the middle of the afternoon became the fashionable thing to do.
  
  Tea comes from only one plant, Camellia sinensis, and processing the tea is what determines the colour and aroma. Black teas are fully fermented. Oolong teas have interrupted semi-fermentation, while green and white teas have no fermentation.
  
  Herbal and fruit infusions are, as the name indicates made from herbs and dried fruits and do not contain any tea leaves.
  1. ~ ~ ~ ~ ~
  2. Traditional Afternoon Tea
    R 290.00
    English tea sandwiches, freshly baked scones, fresh cream and preserves, assorted afternoon pastries, premium tea leaves of your choice.
  3. Royal Afternoon Tea
    R 360.00
    A glass of kir royale. English tea sandwiches, freshly baked scones, fresh cream and preserves, assorted afternoon pastries, premium tea leaves of your choice.
  4. Champagne Tea
    R 420.00
    A glass of Perriet Jouet Champagne. English tea sandwiches, freshly bakes scones, fresh cream and preserves, assorted afternoon pastries, premium tea leaves of your choice.
2. 54 On Bath Selection
  1. Jade Of Africa
    Is 54 on Bath house blend, delicate and fragrant red tea, strawberries and sunflower.
  2. 1837 White Tea
    TWG renowned signature tea, 1837 is an ethereal white tea blend.
  3. Imperial Pu-Erh
    A 7 year matured tea and has health benefits - slimming effects, aid digestions, enhances appetite.
  4. Gnawa Tea
    A daring blend of green and black tea a tea for Saharan nomads.
  5. Weekend In Shanghai Tea
    Exclusive tribute to the city, this precious green tea in embellished with ripe red berries and blossoms.
  6. Sweet France Tea
    The refinement of France in a tea cup, green tea blended with chamomile and exotic flowers.
  7. French Earl Grey
    Great classic of TWG black tea infused with citrus and cornflower.
  8. 1837 Black Tea
    TWG renowned signature blend, fruits and flowers from the Bermuda.
  9. Imperial Lapsang Souchong
    Full bodied and smokey flavour.
  10. Rwanda Express BP1
    Most exceptional and exclusive tea creation, rich, malty and craked coffee.
  11. African Ball Tea
    Blended Formosa blue tea. Black and red tea from South Africa with TWG spices.
  12. Red Chai
    Blend of rare Indian spices pink peppercorns and cloves.
Menu last updated: 19 Feb 2020
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

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Level Four Restaurant & Champagne Bar