Keep Up To Date With 54 on Bath

One Of The Best Hotels In Africa

Travellers' Choice Award 2020

54 on Bath is a proud recipient of the 2020 Travellers' Choice Award. TripAdvisor gives a Travellers’ Choice award to hotels that consistently earn great reviews from travellers and are ranked within the top 10% of properties on TripAdvisor.

Catch of the Day

Level Four’s delicious new ‘catch of the day’ menu boosts micro suppliers

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Level Four’s delicious new ‘catch of the day’ menu boosts micro suppliers

54 on Bath’s fine-dining Level Four restaurant is welcoming Jozi’s warmer weather with a new summer menu and its signature focus on fresh, locally sourced ingredients.

Executive Chef Matthew Foxon’s reputation for unearthing sustainable local produce from small to medium suppliers continues onto Level Four’s summer menu with his latest find – an innovative new app for chefs that connects them with what’s available from small-scale South African fishers on the Western Cape coast.

Foxon’s discovery of the Abalobi app allowed him to change Level Four’s approach to fish on the menu because of the amazing variety available on the app. “Our ‘Sustainable line fish’ with roasted peppers, caper berry, pickles, and gremolata, was created to support the fish as the superstar of the dish. It’s proving to be a real winner on the menu.” When customers order the Abalobi fish from the Level Four menu, they are also given a QR code that provides fascinating details of the fish and where and when it was caught, as well as the fisher and his history.

Renowned for its commitment to sustainable local sourcing of produce, Level Four was the first Johannesburg restaurant to start using the Abalobi app. The participating fishers on the Abalobi initiative – #fromhooktocook – load their ‘catch of the day’ onto the app, and when and where it was caught, chefs are then notified and can purchase off the app. Systems are in place for fresh and fast delivery.

In addition to the incomparably fresh line fish, Level Four’s new menu features favourites that have been tweaked for the summer season, as well as fresh new dishes. The starters include Buffalo Ridge mozzarella; Seared Yellow fin tuna; Crab & line fish bouillabaisse with roasted garlic rouille and seafood tortellini; Jersey beef tartare; Chicken terrine; Roasted beetroot tart; and Poached prawns.

Main dishes include 200g Jersey fillet; Pekin duck; Sweetcorn risotto; Soil Master smoked and pulled pork belly, chop and loin, with Thai apple puree; Braised fennel & homemade ricotta ravioli; 300g Jersey ribeye; and the signature ‘to share’ 45-day dry aged Jersey fore rib on the bone.

The irresistible dessert selection includes White chocolate ganache; Lemon meringue pie with freshly in-house made pine kernel ice cream; Dark chocolate parfait; Rosewater panna cotta with strawberry jelly and ruby chocolate; Vanilla crème brûlée with strawberry salsa; and a Dalewood cheese selection.

Chef Matthew has been working closely with Dalewood Fromage cheesery in the Western Cape to create a selection of perfectly ripened cheeses exclusively for 54 on Bath, which means “our customers are getting the cheese when it is at its best”, he says.

The 54 on Bath tradition of collaborative development of new menus among the team in the kitchen, together with recognition of the contribution by individual chefs is continuing with much success, and dishes created by the chefs are being incorporated into the various menus. Foxon says, “This is having a profound effect on our team – and apart from the excellent learning and skills improvement, the camaraderie, knowledge sharing and teamwork is exciting and inspiring.”

To book a fine-dining lunch or dinner and experience Level Four’s fresh new offering, visit Level Four or call +27 11 344 8442, or for more details, visit www.tsogosun.com, follow on Twitter @TsogoSun or like on Facebook @TsogoSun.

Additional note on Abalobi

The Abalobi initiative – #fromhooktocook – is a non-profit organisation headed by Marine Biologist, Dr Serge Raemaekers, which brings together various stakeholders, with traditional fishers taking centre stage. It is aimed at poverty alleviation and stewardship of marine resources through delivering traceable and ‘storied seafood’ by empowered fishers in a way that is both ecologically responsible and socially fair.



 

Certificate of Excellence Hall of Fame 2019

54 on Bath is a proud recipient of a 2019 Certificate of Excellence Hall of Fame award. This coveted accolade recognizes businesses with consistently high ratings on TripAdvisor.

Tsogo Sun Hotels adds flair to the wine and truffle pairing

 “If I can't have too many truffles, I'll do without truffles.” Sidonie Gabrielle Colette, French novelist

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 “If I can't have too many truffles, I'll do without truffles.” Sidonie Gabrielle Colette, French novelist

In a collaborative creation by two Tsogo Sun executive chefs – Matthew Foxon of 54 on Bath’s Level Four and Gareth Jordaan of The Palazzo Montecasino’s Medeo – along with The Palazzo’s Pastry Chef Marco Gaspar, the exquisite and earthy flavours of truffles will be paired with the perfect wines at two delightful truffle and wine pairing dinners.

The two six-course dinners are on Thursday 25 July at Level Four, 54 on Bath, featuring wines from Morgenster Estate, and on Monday 5 August at the exquisite Rosa venue at The Palazzo Montecasino. The cost at both dinners is R650 per person.

According to Plated.com, truffles are the “epitome of gastronomy” and often regarded as a “diamond in the kitchen” with fresh truffles reserved for the special culinary occasions. Truffles are precarious to grow and difficult to harvest. They’re coveted for their rarity, and have been described as “sublime and mysterious:, with a unique taste, reminiscent of earthy mushrooms and with more depth and complexity.

Foxon says, “Truffles are a rare and flavourful delicacy– and creating an entire truffle and wine pairing menu is a culinary privilege. We believe the two dinners will provide an exclusive and unique experience for the guests.” The truffles are cultivated in South Africa, through Woodford Truffles SA, a farming partnership company.

The Level Four Woodford truffle wine evening begins with Morgenster Cuvee ’10 and truffle canapés and an amuse bouche. The starter is Porcini arancini, Boland and goat’s cheese and truffle, with Nabucco ’12, followed by slow braised beef tortellini, and Estate Reserve ’10, and the palate course of Dirty Martini, Vermentino ’19, olive, and truffle.

The main course is Guinea fowl, spinach puree, baby carrots, boulangère potato, and truffle jus, served with Lourens River Valley ’07. Dessert is ‘Hard to Soft’ local cheeses and truffle honey, with Tosca ’11 and a selection of truffle-infused petit fours.

The menu for the dinner at The Palazzo’s Rosa venue includes an arrival canapé of duck prosciutto, liver paté and truffle butter, followed by a starter of coriander scallop, pancetta, clam chowder and truffle, served with Kleine Zalze Brut. The intermediate course, which is presented by Chef Matthew Foxon, is pumpkin ricotta tortellini, burnt sage butter, truffle and parmesan foam. A palate cleanser follows, consisting of buttered popcorn sorbet, Maldon salt and truffle. The main course is one for the carnivores, serving kudu with bitter chocolate and truffle jus, purple potato, beets and parsnip purée, accompanied by Reyneke Cornerstone. The cheese course is yet another delight of truffle appreciation – roast fig, gorgonzola and truffle honey accompanied by Bosman Pinot Noir. And finally, an unforgettable dessert consisting of Arriba milk chocolate panna cotta, roast hazelnut, truffle shavings and cherry, paired with Rustenburg Straw Wine.

Level Four’s Exciting New Chef’s Table

Level Four’s Exciting New Chef’s Table and Winter Menu

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Level Four’s Exciting New Chef’s Table and Winter Menu

54 on Bath’s fine-dining and elegant Level Four restaurant is on point as ever with a fresh new Winter menu and a new dining experience at the ‘Chef’s Table’. “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, and appeal to our discerning guests’ expectations, which is also the idea behind our exclusive new Chef’s Table,” says Executive Chef, Matthew Foxon.

The Chef’s Table, which has been specially crafted for the purpose, accommodates five to seven people and is positioned where guests can see the whole kitchen ‘theatre’ unfolding, including the preparation and cooking, plates being plated, and orders being called. The special six-course ‘chef’s choice’ menu includes a surprise seventh course from one of the dishes being prepared for the evening, as well as a bottle of Pierre Jourdan Brut and wine pairing with four of the courses, which will be explained by Foxon or his sommelier. The cost is R1,200 per person.

The new menu has been created by Foxon together with his sous chefs, Lutendo Funyufunyu, Lefa Mosana, Precious Malebye, and Albin Nel. Keeping in line with Level Four tradition, it features sustainable sourcing of the best quality seasonal ingredients and credit given to the individual chefs who played a role in fine-tuning the dishes.

The range of starters includes ‘Buffalo Ridge’ mozzarella with pumpkin jam, hazelnut, and black truffle; Seared ‘Yellow Fin’ tuna with coconut puree, avocado, wasabi labneh and anchovies; Crab & line fish bisque with roasted garlic rouille, seafood tortellini; Venison carpaccio, grapefruit & raspberry; Chicken & game terrine; Roasted beetroot tart; Chicken consommé with quail and homemade dumpling; and Minestrone consommé.

The main course menu includes some excellent winter warmers and features 200g ‘Black Angus’ fillet, osso buco, spinach puree, chard and sweet potato; Miso Cured line fish with bok choi, mushrooms, broad beans and baby leek; Pekin duck, red cabbage, Brussels sprouts, confit duck, apricot relish, and cherry jus; Baked ‘West Coast’ sole, baby leek, potato, shrimp beurre blanc; Beetroot risotto with smoked mozzarella; Merino lamb cutlet, loin, belly, braised shoulder, tender stem broccoli, tamarin & aubergine; Butternut gnocchi, pumpkin puree, hummus, and burnt butter; 300g ‘Jersey’ Rib eye, mash or hand cut chips and pepper or mushroom sauce. The renowned Foxon signature ‘to share’ dish of 45-day dry-aged ‘Jersey’ fore rib on the bone, served with a choice of a side and sauce remains on the menu.

Desserts are rich and tantalising and include ‘Gold’ caramel mousse, sour cherries & sorbet; Dark chocolate fondant, spiced caramel, macadamia & rum ice cream; Lemon grass & ginger ‘crème brulee’ with lime, coriander and pineapple; Matcha & coconut panna cotta, compressed apple and almonds; ‘Ruby’ chocolate ganache, dark chocolate, raspberry gel, schezwan & yoghurt sorbet; and a South African cheese platter.

Foxon says that sourcing of sustainable ingredients is becoming increasingly challenging as more fish are being added to the SA Sustainable Seafood Initiative Red List, which now includes rock lobster and crayfish. “Lobster bisque is one of our signature dishes and we are trying to find a replacement for lobster – it’s hugely popular and an essential item on our menu.” The restaurant remains committed to sourcing fresh fish and to encouraging suppliers to ‘go green’ with their packaging and recycling policies and practices.

Travellers' Choice Award 2019

Winner in the TripAdvisor Travellers’ Choice Award 2019. In the Top Hotel Category in the Region of South Africa

Level Four’s Fresh New Menu

Level Four’s fresh new ‘sunshine’ menu for summer.

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Level Four’s fresh new ‘sunshine’ menu for summer.

54 on Bath’s fine-dining Level Four restaurant has launched its new summer menu with a focus on “fresh, sunshine” taste experiences and flavour combinations, says Executive Chef Matthew Foxon.

As is traditional at Level Four, the team ethos is to give credit to the individual chefs who have created the dishes, and General Manager Jacques Heath notes that the young chefs have created innovative dishes that are guaranteed to hit the mark with Level Four’s discerning diners.

Starters include Seared ‘Yellow Fin’ tuna, fresh raw peas, avocado mousse, wasabi powder, and pickles, which he says features “very cool plating”; the ‘Black Angus’ carpaccio, quail egg, pomegranate, truffle mayonnaise, and parmesan, which has a lovely combination of flavours with tartness of the pomegranate, the rich quail egg, and the umami of the truffle, which work extremely well together and was created by Maria Letsoalo, whose skills have seen her promoted to Demi Chef.

A Level Four signature dish is the Lobster bisque, red pepper rouille, mussel, prawn, and clams, which remains highly popular, as does the ‘Miso’ broth, with scallop, Thai red curry, pickled vegetable, dried mushroom, and tomato. The Chicken & sundried tomato terrine, with smoked tomato, baby beetroot, radish, apple gel and roast nuts is a “very ‘spring’ dish” says Foxon, with lovely flavours; and the Sweet potato & ginger tart, with spicy pineapple gel, corn, lemon cream, and pickled cucumber, is light and summery and perfect for the season. Another newcomer is Grilled prawns & calamari, bok choi, fennel, with a spicy pineapple & peppadew salsa that offers the “perfect contrast and a unique flavour”.

On the main course menu is a “fantastic” newcomer that stands out and has the potential to become a signature dish, with close on 80 portions having been served in about 10 days – the ‘Marino’ lamb cutlet, loin, confit belly, braised shoulder, with pea puree, and asparagus, which Foxon explains represents “nose to tail eating”, adding that the whole lamb comes into the kitchen and is used in its entirety. He says that all protein served in Level Four is sourced locally and sustainably and the kitchen brigade is trained on the “journey that produce travels from the beginning to the final consumption, to ensure they understand and take it all into account when preparing dishes.”

Another new great success is the ‘Pekin’ duck breast, peach glaze, confit leg wonton, carrot, and cherry jus, which also represents no wastage of the bird, which is sourced from a sustainable farm, the Duck Father. The Tomato risotto, basil ricotta, dried tomato, fine herbs, and crispy onions by Eunice Mohole is finding favour with vegetarians and non-vegetarians for its fresh and authentically Italian flavour.

An exquisite offering is the 300g ‘Woodview Blue Label’ Wagyu Sirloin, which the internationally renowned Woodview farm selects exclusively for Level Four and generally features a marble score of over nine. The quality and price of the dish ensure that when it is ordered and served, “the whole presentation is a bit of a theatre show” and it is always enjoyed.

New desserts feature seasonal fruits and delicious flavours. Topping the list is the Dark chocolate ganache, with passion fruit mousse, caramel, bitter meringue, and Amarula ice cream by up-and-coming pastry chef Phumzile Skosana. “A surprising success is the Peanut butter & white chocolate mousse, raspberry gel, caramelized nut, and raspberry sorbet, which we thought would be too peanut buttery but it works extremely well,” says Foxon.

Other lovely desserts include Mango parfait, with toasted coconut, and coconut sorbet; Lemon crème brulee with summer berries; and Vanilla panna cotta, strawberry jelly, dark chocolate, and strawberry sorbet. The South African cheese selection features goats milk cheeses from a local farm, and from Dalewood, “the best artisanal cheese makers in South Africa,” he states.

On Christmas Eve and Christmas Day, Level Four will again present a spectacular set menu five-course Christmas dinner with turkey and gammon, which is always very popular.

“Level Four is a high-end restaurant that consistently strives to deliver very good food and an extremely enjoyable dining experience, every time, and we look forward to welcoming new and regular customers to give our fresh new menu a try,” says Foxon.

54 on Bath’s refreshing Perrier-Jouët Bar and Garden, with its sweeping terrace and breath-taking views, provides the perfect meeting spot in which to enjoy sundowners before dinner.

Tsogo Sun has a portfolio of over 100 hotels and 13 casino and entertainment destinations throughout South Africa, Africa and the Seychelles. For more details, visit https://www.tsogosun.com, follow on Twitter @TsogoSun or like on Facebook/TsogoSun.

Certificate of Excellence Hall of Fame 2018

54 on Bath is a proud recipient of a 2018 Certificate of Excellence Hall of Fame award. This coveted accolade recognizes businesses with consistently high ratings on TripAdvisor.

Fresh new food adventure

Fresh new food adventure on Level Four’s winter menu

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Fresh new food adventure on Level Four’s winter menu

The new winter menu at 54 on Bath’s fine-dining Level Four Restaurant is delivering exciting and fresh dining experiences, showcasing culinary skills and technology with exquisite complementing tastes and flavours.

Executive Chef Matthew Foxon says the new menu is taking diners on a food adventure. “It features hearty comfort elements, exciting flavour combinations, some playfulness, and, as has become the tradition at Level Four, sustainable sourcing of the best quality seasonal ingredients.”

Foxon says that the restaurant’s range of locally sourced products is growing, with micro herbs, greens, and vegetables from a world-class farm in Olifantsfontein as the newest local supplier in the mix. Emphasis continues to be on food providence, and the sustainable Jersey beef on the menu is sourced from retired dairy cows, fish is from the green list, and as far as possible, other ingredients are seasonal and sourced locally.

Foxon says the micro produce is featuring in several dishes in the new menu, adding delicious flavour, sweetness, textures, and eye-catching appeal to the meals.

He says that on the starter menu, highly popular signature dish – the Lobster Bisque with red pepper rouille, mussels, clam, prawn, and line fish remains unchanged. The vegetarian Buffalo Ridge mozzarella includes in-season pears poached in red wine with the complementary flavours of pesto, dried tomatoes, and balsamic. The Beef fillet Jersey Carpaccio has a citrus, Maldon salt and thyme rub and is served with sweet and tasty seasonal baby beetroots, parmesan, and powdered beetroot. Already very popular is the Yellow Fin tuna tartare, with avocado – at their best now, says Foxon – coriander, labneh, and lime.

The Foxon special is the clear ‘Miso’ broth with pan-fried scallops, which he describes as a playful dish that features a miso taste and an infusion of Asian flavours, as well as basil, mint, chilli, the jus of peppers, pickled micro vegetables, and a hint of seaweed. The hearty Ham hock terrine with piccalilli, crackling, apple gel, and brioche, and the Butternut squash tart with a custard sponge and goats’ cheese, orange segments, and salty caramelised pumpkin seeds are both mouth-watering winter treats.

Unchanged and always popular on the main course menu is the ‘to share’ dry-aged Jersey rib on the bone, with sautéed potatoes, seasonal baby vegetables, béarnaise and peppercorn sauce. Other Jersey dishes include ‘Jersey’ beef fillet and braised short rib with parsnip, baby onion, confit garlic, and potato; and Jersey rib eye with mash or hand cut chips and pepper or mushroom sauce.

The ‘nose to tail’ pork dish “with a little bit of everything” is the ‘Soil Master’ pork belly, pulled, loin, smoked, chop, and crackling in red wine sauce, with fresh Brussels sprouts, cabbage and turnip. “It takes a lot of skill to ensure the correct portion quantities for whole animal use – and the brigade is mastering it to perfection,” says Foxon.

Also a big seller is the Dukkha spiced ostrich fillet with sautéed spinach, a glossy salt-baked pumpkin puree, and tender stem broccoli. “It’s a lovely simple and fresh dish where the elements speak for themselves.”

Fish dishes include the Sustainable line fish with butternut and sweet potato, mussels, and shrimps and clam beurre blanc; and the “flavour popping” Grilled Yellow Fin tuna with squid ink linguini and a touch of Mozambican peri-peri, onion, anchovy puree.

Comfort food on a cold night is the Porcini and cauliflower risotto, the soft cheese croquette with truffle oil and crispy onion; and a vegetarian favourite is the Homemade ricotta and tomato tortellini with sautéed vegetables and basil foam.

Perfect winter desserts include the Dark chocolate “classic” fondant with brandy ice cream; the “playful and for the sophisticated palate” moulded Chocolate bar pumpkin mousse, cranberry, pumpkin and bourbon sorbet, sharp and creamy carrot marmalade, and salty caramel; Coffee and mint panna cotta and dark chocolate sorbet; Créme brulee with winter berries; and Raspberry mousse, pistachio, and vanilla ice cream.

Foxon notes that the menu is “pushing the envelope a bit – we’re trying new dishes and seeing what our clientele responds well to. We know that most of them cook well at home; they are discerning and have high expectations when they dine out. We want to excite them and delight them with our intriguing flavour combinations, textures, and dishes.”

Foxon says the team is working very well together, “we’re evolving ourselves and excellent creations are the result”. As is the restaurant’s tradition, Level Four gives credit on the menu to the individual chefs who have created the dishes. The Level Four winter menu brigade includes George Tshabalala, Maria Letsoalo, Lefa Mosana, Precious Malebye, Thokzile Matekane, Themba Khumalo, Tshepo Moya, Lutendo Funyufunyu, Eunice Mohole, Albin Nel, Kyle Marshall, Steve Zwane, Philile Msibi, Andrew Ceruti, Phumzile Skosana – and a proud Matthew Foxon at the helm.

For more information on Level Four, visit www.tsogosun.com/level-four.

Tsogo Sun has a portfolio of over 100 hotels and 13 casino and entertainment destinations throughout South Africa, Africa and the Seychelles. For more details, visit https://www.tsogosun.com, follow on Twitter @TsogoSun or like on Facebook /TsogoSun.

Travellers' Choice Award 2018

Winner in the TripAdvisor Travellers’ Choice Award 2018. In the Top Hotel Category in the Region of South Africa

Fresh New 'Green' Menu

Fresh New ‘Green’ Menu at Level Four

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Fresh New ‘Green’ Menu at Level Four

Summer has heralded in a delicious new menu at Tsogo Sun’s Level Four at 54 on Bath in Rosebank, reflecting the festive spirit of the season and the strong sustainability ethos of the restaurant.

As has become tradition at Level Four, when developing a new menu, emphasis is on food provenance – and the restaurant strives to source products locally to reduce the carbon footprint, Jersey beef from a highly ethical supplier who knows the practices and processes of the farms he sources from, fish from the green list, and other locally-produced speciality ingredients. Also traditional for Level Four is to give credit on the menus to the individual chefs who have created the dishes.

The new starter menu includes Buffalo Ridge mozzarella sourced from a water buffalo dairy farm in the Western Cape; Green-listed yellowfin tuna tartare; Level Four’s signature dish, Lobster bisque; Beef fillet carpaccio; a festive season special with contemporary flair, Ham hock terrine with crackling; Prosciutto di Parma; and for vegetarians, Chilled homemade yoghurt and almond soup.

The main course menu includes Dry-aged Jersey beef rib on the bone, with sautéed potatoes, baby vegetables, béarnaise & peppercorn sauce – to share; Pork belly, pulled, loin, smoked, chop, from free foraging pigs from the Soil Master farm in Bela Bela; Grilled green-listed yellowfin tuna, olives, capers, artichoke, and squid; Fine herb & sweet corn risotto; in the spirit of Africa – Venison loin, chick pea, madumbi, morogo, and white corn salsa; Sustainable line fish with homemade gnocchi; Homemade ricotta & tomato ravioli with basil foam; 250g Jersey beef fillet, pink pepper corn, red pepper puree, warm bulgur wheat salsa; and 300g Jersey beef rib eye.

The dessert menu exudes festive indulgence with chocolatey specials and glorious summer fruit dishes. Coffee & mint panna cotta and chocolate sorbet; Chocolate mousse, basil, blueberry, and milk sorbet; Passion fruit parfait, raspberry meringue, and caramel; Crème brulee with summer berry compote; Mango cheese cake, salsa, coconut gel, and mango sorbet; and a South African cheese selection, homemade crackers and preservatives.

The new menu will run through until March 2018.

Foxon spent 12 years in London restaurants, which included a stint with the BBC’s MasterChef TV programme, and learned the tremendous value to the environment of sourcing locally, without sacrificing quality. He is investing time in training his staff in the art of sustainable cooking as well as in adding a touch of flair and excellent flavour to every dish.

Foxon says, “My Level Four kitchen brigade and I spend about six weeks creating a new menu, sourcing ideas from all staff, assessing them, trialling and tasting them again and again, and then plating and photographing them to make sure they are up to our exceptionally high standards. It’s very hard work, but offers great scope for creativity – and the process is enjoyed by all. Our ultimate aim is to have a menu that pleases the discerning palates that frequent Level Four, responsibly.”

54 on Bath is also the home to one of an exclusive few Perrier-Jouet enchanted spaces, having recently launched the Perrier-Jouet Champagne Garden, which affords Level 4 diners the opportunity to enjoy the indulgent experience of this premium champagne. For more information on Level Four, visit www.tsogosun.com/level-four.

Tsogo Sun has a portfolio of over 100 hotels and 14 casino and entertainment destinations throughout South Africa, Africa and the Seychelles. For more details, visit https://www.tsogosun.com, follow on Twitter @TsogoSun or like on Facebook /TsogoSun.

Perrier-Jouët Champagne Garden

An Enchantment of Bubbles: 54 on Bath Launches the New Perrier-Jouët Champagne Garden

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An Enchantment of Bubbles: 54 on Bath Launches the New Perrier-Jouët Champagne Garden

November 2017 - Tsogo Sun’s luxury Johannesburg hotel, 54 On Bath, launches its new champagne bar and garden by Maison Perrier-Jouët, an enchanting space of crafted beauty inspired by the Maison’s delicate floral style. Against the backdrop of the Champagne Garden’s sweeping terrace and breath-taking views, guests will enjoy an exclusive selection of prestigious Perrier-Jouët Champagnes.

True to Maison Perrier-Jouët’s philosophy of uniting art and nature to bring beauty and wonder to everyday life, the Perrier-Jouët garden is designed to immerse guests in a refined and elegant ambiance in the Maison’s signature green, white and gold, embracing the natural beauty of its surroundings within the refined and tranquil setting of 54 on Bath.

The new, stylish Champagne Garden offers a selection of Perrier-Jouët champagnes that is unrivalled in South Africa – notably the highly sought-after prestige cuvées Perrier-Jouët Belle Époque and Perrier-Jouët Belle Époque Rosé with its iconic, hand-painted anemone flower. 

“The Perrier-Jouët brand is a perfect fit for the refined elegance of 54 on Bath and we are delighted to be the home of one of only a select few of Perrier-Jouët’s world renowned enchanted spaces. At Tsogo Sun, we believe that champagne is all about great experiences, and our philosophy as a group is to make top international champagnes accessible to the market by pricing them only slightly higher than cost prices. In the case of Perrier-Jouët, the Grand Brut is priced at R760 a bottle, and the ultra-premium Perrier-Jouët Belle Époque is equally the most attractively priced in the country, if not the world,” says Ravi Nadasen, COO of Tsogo Sun – hotels.

For Perrier-Jouët images & latest news, please go to: http://digitalpressroom.perrier-jouet.com

About Perrier-Jouët:

Perrier-Jouët is the most exclusive luxurious House of Champagne, which has been crafting wine since 1811. Benefiting from an exceptional vineyard, Perrier-Jouët is known for the finesse of its wines, fashioned with the expertise of just seven cellar masters in 200 years history. 
For more information, please visit www.perrier-jouët.com

Follow Perrier-Jouët on social networks:

Facebook: www.facebook.com/champagne.PerrierJouet
Twitter: https://twitter.com/perrierjouet
Instagram: http://instagram.com/perrierjouet
Pinterest: http://pinterest.com/perrierjouet/

New Executive Chef at Level Four

Matthew Foxon, new Executive Chef at Level Four, 54 on Bath

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Matthew Foxon, new Executive Chef at Level Four, 54 on Bath


54 on Bath in Rosebank is pleased to announce the appointment of Matthew Foxon as the hotel's new Executive Chef.

Hailing from Durban in the English part of South Africa and with an English family, Matthew has great passion for producing British food with an occasional African twist. His signature dishes include, ‘Kenzie farm ostrich, dukkha spices, sweet potato, beef bobotjie’ and ‘Gloucester old spot pork loin and belly, pea puree, black pudding, crackling’.

South African born Foxon has a strong academic and culinary background, having completed a 2-year advanced diploma in professional cookery at the International Hotel School in Johannesburg in his native country.

Following his training, Foxon worked in luxury hotels across South Africa, including the Balalika and the Michelangelo in Johannesburg and The Sheraton Hotel and Towers in Pretoria.

Awarded ‘Young Chef of the Year’ for two consecutive years in South Africa (2003 and 2004), and being runner up in the ‘Salon Culiniere South Africa’ (2004), Matthew has proven his cooking prowess in a number of competitions.

Moving to London in 2005, Foxon ran the kitchens at the award winning Greyhound at Battersea, where he exhibited maturity, a reliable attitude and great creativity. During this period Foxon was one of the winners at the 2006 Restaurant Magazine Best Dish awards. In 20xx Foxon moved to The Rosendale in South East London as head chef where he won the Time Out award for best gastropub.

Since moving to Criterion Restaurant in 2009 Foxon starred in the BBC hit series MasterChef, in which three amateur chefs competed under his watchful eye.

With Foxon as executive chef, Criterion Restaurant, a stalwart of the London restaurant scene, cemented its positioning among London’s most important restaurants, winning renewed critical acclaim and bringing it back to the forefront of the London restaurant scene. 

Foxon says food has always been a part of his life from a young age. Whether it is cooking at home, in a competition or for a restaurant it’s always about letting the produce stand out and preparing it with care and attention.

He says 'seasonal produce feeds my creative soul to make and explore with tastes, textures and colours, using new cooking techniques to open the door for different taste experiences'.

Matthew is enjoying being back in South Africa and at the helm at Level Four, 54 on Bath's beautiful fine dining restaurant.

Certificate of Excellence 2017

54 on Bath has been selected for the 2017 Certificate of Excellence award in the accommodation category.

Travellers' Choice Award 2017

Winner in the TripAdvisor Travellers’ Choice Award 2017. Top Hotel Category in the Region South Africa; ranked 7th of the top 25.

Certificate of Excellence 2016

54 on Bath has been selected for the 2016 Certificate of Excellence for superior service.

Travellers' Choice Award 2016

Winner in the TripAdvisor Travellers' Choice 2016, in the Top Hotels category in the region, South Africa.

Travellers' Choice Award 2015

TripAdvisor

54 on Bath: Best Hotels in Africa

54 on Bath Rated Amongst the Best Hotels in Africa

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54 on Bath Rated Amongst the Best Hotels in Africa


Tsogo Sun's luxurious and sophisticated 54 on Bath, achieved 6th place in TripAdvisor's 2015 Travelers' Choice Awards recognising the Best Hotels in South Africa, and was rated amongst the top 25 hotels in Africa!

TripAdvisor, the world's largest travel site, announced the winners of its Travelers' Choice awards for Hotels at the 13th annual awards showcase. In total 8 151 unique properties worldwide won awards in 2015, covering eight regions around the globe. Travelers' Choice award winners are determined based on the millions of reviews and opinions collected in a single year from TripAdvisor travelers worldwide. Travelers' Choice winners are celebrated for their remarkable service, quality and value.

“This is the second year that our guests acknowledge our unique offering, elegance and excellent service. Our exceptional attention to detail in an intimate, vibrant and energetic environment, complimented by our relentless  focus on service always stands us in good stead,” says Deborah Pillay, General Manager at 54 on Bath.

With its signature blend of luxury and style, and its trendy location in Sandton's tranquil suburb of Rosebank, it is no wonder 54 on Bath is distinguished as one of the best hotels in South Africa, and on the continent! Business travelers and holidaymakers alike are able to truly relax and rejuvenate in a luxurious environment, ensuring an experience that is sure to be rewarding at every turn.

Whatever your reasons for visiting this part of Johannesburg, let 54 on Bath make your trip one to remember.

54 on Bath is one of Tsogo Sun's over 90 hotels and 14 casino and entertainment destinations in South Africa, Africa and the Seychelles.

Chef Phil de Villiers

Chef Phil de Villiers looks forward to creating new experiences at 54 on Bath

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Chef Phil de Villiers looks forward to creating new experiences at 54 on Bath


54 on Bath in Rosebank announces the appointment of Phil de Villiers as the hotel's new Executive Chef. De Villers, the Executive Sous Chef at Level Four Restaurant since its opening in 2012 takes over the reins from acclaimed Chef Gerard Vingerling in August. Vingerling takes over as the new Executive Chef of the Palazzo Hotel at the Montecasino Entertainment Complex.

As an understudy to Chef Gerard for many years, their intertwined journey at Tsogo Sun started when Phil joined Southern Sun Montecasino Hotel as Executive Sous Chef.  Both Chefs then moved to 54 on Bath, Tsogo Sun’s iconic boutique hotel in Rosebank, Johannesburg .

An acclaimed Chef in his own right  de Villers, a graduate of Prue Leith College of Food and Wine, has competed in and received many accolades in various competitions, such as the Sunday Times and Unilever Chef of the Year competitions. Phil’s love for food started when he watched Keith Floyd on television as a child. However, he did not immediately follow his dream first studied accounting before following his heart into the kitchen. 

Jacques Moolman, General Manager of 54 on Bath says “ Phil has worked with Gerard for almost 5 years, being exposed daily to his organisational and culinary expertise and under his tutelage, and is now ready for the next step in his career with Tsogo Sun.  Phil is a highly creative and detail oriented chef with a strong passion for the culinary arts and we are extremely excited to see how Level Four evolves under his leadership

Certificate of Excellence 2014

TripAdvisor

Travellers' Choice Award 2014

TripAdvisor

Top 10: Travelers’ Choice Awards

54 on Bath in Top 10 at Travelers’ Choice Awards!

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54 on Bath in Top 10 at Travelers’ Choice Awards!


Tsogo Sun’s luxurious and sophisticated 54 on Bath, scooped 4th place in TripAdvisor’s 2014 Travelers’ Choice Awards – Best Hotels in South Africa, and 14th place in the category Best Hotels in Africa. The 12th annual global awards honoured top hotels overall and in respective categories.

The most outstanding properties, worldwide, were identified and recognised based on the review and opinions of millions of TripAdvisor travellers around the globe.

With its signature blend of luxury and style, not to mention its sought-after location in Sandton’s tranquil suburb of Rosebank, it is no wonder that 54 on Bath has been recognised as one of the best hotels in South Africa and on the continent!

To stay abreast of the expectations and desires of today’s travellers, 54 on Bathcontinuously focus on providing consistent high quality service and expertise to guests.

Business travellers and holidaymakers alike, from neighbouring areas or further afield, are able to truly relax and rejuvenate in a luxurious environment, ensuring an experience that is sure to be rewarding at every turn. “We are delighted at being voted as one of the best hotels in South Africa!

This award is unique because we were chosen as the finest by our guests and it is testament to our focus on service levels and providing a distinctive guest experience with exceptional attention to detail in an intimate, vibrant and energetic environment,” says Jacques Moolman, General Manager at 54 on Bath. Whatever your reasons for visiting this part of Johannesburg, let 54 on Bath make your trip one to remember