Keep Up To Date With 54 on Bath

Rosebank, Johannesburg – 4 November 2024 – 54 on Bath has reopened its refreshed terrace and redesigned Level 4 Bar, bringing a fresh experience to one of Southern Sun’s most loved hotels. Just in time for summer, the updated space offers guests an inviting spot to enjoy premium drinks and indulgent dining.

Located in the heart of Rosebank, 54 on Bath has long been a destination for those seeking sophisticated relaxation. The terrace now features a re-lined pool deck, elegant pergolas, and stylish new tiles, surrounded by lush greenery and newly planted trees. These additions create a relaxing outdoor retreat, perfect for guests looking for either a tranquil escape or a social setting.

The Level 4 Bar, a favourite spot at 54 on Bath, now offers an enhanced experience through its partnership with Hendrick’s Gin. The collaboration introduces new design touches and a cocktail menu inspired by the bar’s botanical surroundings. A representative from Hendrick’s Gin shared, “We are pleased to announce our exciting partnership with the iconic 54 on Bath hotel in Rosebank, one of our flagship locations in South Africa. The hotel’s lush, enchanting gardens also mirror Hendrick’s passion for botany.”

Andrew Hosking, Southern Sun’s Regional Operations Director, highlighted the improvements, stating, “We’ve invested in enhancing the guest experience at 54 on Bath. Our refreshed terrace and Level 4 Bar offer an inviting atmosphere that captures the elegance and charm our guests love. Opening in time for the festive season, we’re providing an ideal setting for gatherings and relaxed sophistication.”

54 on Bath’s Level 4 Terrace continues to offer its popular tea experience, a must for those who appreciate refined flavours. Guests can enjoy the Traditional Afternoon Tea, available Sunday to Friday from 14:30 to 16:30, in the elegant surroundings of the Level 4 Restaurant, Bar and Terrace. This experience includes premium TWG teas, with a guided tea presentation and an assortment of savoury and sweet treats – from classic English sandwiches to freshly baked scones with cream and preserves. The tea service is priced at R395 per person, with the option to add a glass of Champagne or a Hendrick’s cucumber and rose-infused gin cocktail.

For those seeking a quiet escape, a celebration, or simply a memorable outing, 54 on Bath’s refreshed Level 4 Bar and Terrace are now open, offering a distinct and inviting experience. With summer underway, it’s the perfect time to enjoy all that 54 on Bath in Rosebank has to offer.

Southern Sun Employees Unite for Mandela Day: Hundreds Volunteer in Community Projects

Once again South Africans honoured the legacy of Nelson Mandela on Thursday, 18 July. Hundreds of Southern Sun employees went out into their local communities to volunteer at the many projects that are regularly supported by the group’s hotels and resorts in South Africa. Heeding the call to collectively address social and economic security of Africans, Southern Sun volunteers acted in the spirit of the Mandela Day theme for 2024: Combat poverty and inequality, it is in our hands.

The hotel group’s commitment to making a positive impact in communities around the country truly embodies the uBuntu of Mandela Day. A total of 374 volunteers from 36 Southern Sun hotels supported 34 charities by spending their 67 minutes supporting those who are in need.

“Throughout the year, our hotel teams actively participate in community service, but Mandela Day is a special time for us to unite with the nation in driving positive change. Our support spans various causes, including health, welfare, and education, but given our position in the hospitality industry, we recognise the critical importance of alleviating hunger. This focus was the central theme of our Mandela Day activities, and we are proud to have made a meaningful difference in the lives of those who need it most,” stated Candy Tothill, Southern Sun’s Corporate Affairs Executive.

Southern Sun’s Sandton Convention Centre once again provided the venue as part of their ongoing sponsorship for Rise Against Hunger’s food packing event in Johannesburg on Wednesday, 17 July 2024 where more than 580,000 meals were packed. Among the numerous volunteers, 40 Southern Sun volunteers participated by preparing, weighing, and sealing 51 boxes, which contained over 13,260 nutritious meals. These meals are part of a larger effort to support Early Childhood Development Centres across the country, as part of the Rise Against Hunger SA organisation’s purpose of distributing meals.

In the greater Cape Town area, 215 dedicated staff members from 14 Southern Sun hotels came together to make a remarkable impact, supporting eight local charities. Their collective efforts saw a wide range of activities and donations aimed at uplifting the community. For instance, the Southern Sun Waterfront and Southern Sun The Cullinan hotels partnered with Ladles of Love, purchasing tickets and volunteering their time to feed the hungry through a network of NPOs, while also donating pre-loved linen to The Haven Night Shelter. Arabella Hotel, Golf & Spa made significant contributions to Child Welfare Kleinmond, providing 100 litres of soup with bread, 25 litres of milk, and an array of hygiene products and educational supplies. Other hotels like StayEasy Century City, SunSquare Cape Town Gardens, and Garden Court Nelson Mandela Boulevard also contributed to Ladles of Love and various other initiatives, ensuring widespread support across multiple causes.

Further demonstrating their commitment, Garden Court Mthatha’s staff supported Happy Homes Disabled Children Centre by donating pre-loved linen and crockery, planting vegetable seedlings, and providing a hearty lunch for 80 people. Similarly, Garden Court East London served lunch and donated fleece blankets to the Silver Crown Home for Aged and Handicapped, while Garden Court Kings Beach and Southern Sun The Marine provided meals, gift packs, and entertainment for the Protea Child Youth Care Centre. This collective effort from the hotels not only addressed immediate needs but also fostered a spirit of unity and compassion, embodying the true essence of Mandela Day and leaving a lasting positive impact on the Cape Town community.

In Gauteng and outlying regions, 96 volunteers from 16 Southern Sun hotels united to support 14 local charities through a variety of impactful activities. At Southern Sun and StayEasy Mbombela, staff donated seed packs worth R1800 to Cyril Clark High School to aid in crop planting. StayEasy Pretoria lent a helping hand to Arcadia Primary School and Pretoria Technical High School by making and distributing 67 lunch packs. Meanwhile, Garden Court Hatfield donated 60 fleece beanies and participated in a soup drive for the Give Them Hope Foundation, utilising bread collected through a plastic recycling campaign. Additionally, Garden Court & StayEasy Eastgate provided pre-loved linen, operating equipment, and gifts to the Home of Hope for Girls, further emphasising their commitment to community support.

Additional contributions saw Garden Court Milpark staff serving lunch and spending time with the elderly at Eventide Old Age Home, while Garden Court Polokwane donated soup, bread, and pre-loved linen to Tiangmatla Multi-Purpose Centre. Southern Sun Pretoria distributed hot meals and lunch packs to the displaced people living under the Nelson Mandela Bridge, and Garden Court OR Tambo donated dry goods to Khanyisa soup kitchen. Collaborative efforts between Garden Court Morningside and Southern Sun Katherine Street led to grocery donations for Mpabale Children’s Home in Alexandra. Garden Court Sandton City organised a soup kitchen and winter warmer drive for Ratang Bana, a community child support project in Alexandra, and Southern Sun Hyde Park sponsored accommodation for Ladles of Love staff hosting a Mandela Day event aimed at breaking a world record and raising substantial funds and items for underprivileged pre-school children. Additionally, Riverside Sun Hotel served a hearty lunch for 100 people at Vukuzenzele Old Age Home, and 54 On Bath and Southern Sun Rosebank partnered with Avanti Coffee to provide sandwiches, coffee, and donated pre-loved linen to Immaculata Shelter. These collective efforts exemplify the hotels’ dedication to making a significant positive impact in their communities.

In KwaZulu-Natal, 63 committed staff members from six hotels and three resorts came together to support 12 local charities, demonstrating a strong sense of community and solidarity. Employees from the Beverly Hills Hotel painted children’s bathrooms at Northview Primary, while Garden Court uMhlanga donated lunch packs to 100 school kids at St Michaels Primary School in Avoca. Southern Sun Elangeni & Maharani made significant contributions, not only engaging with the children but donating grocery items and pre-loved linen worth R146,179.12 to St Philomena’s. They also donated pre-loved linen valued at R79,327.67 to Fundiswa. Garden Court Marine Parade provided financial support to Nhlakanipho EDC Center, and The Edward hosted a fun-filled day for Eyethu Creche & Day Care with lunch, a jumping castle, face painting, toys, and party packs. Garden Court South Beach contributed by painting classrooms, performing maintenance, cleaning windows, and donating snacks and arts and crafts items to Toddlers Inn.

Widening the impact, Drakensberg Sun Resort donated groceries, a kettle and pots, and performed maintenance work at Umfolozi Creche, along with donating pre-loved linen to Kwazamakuhle School for Disabled Children. Cabana Beach Resort and uMhlanga Sands Resort jointly participated in a food parcel packaging event organised by Rise Against Hunger SA in Durban, and Cabana Beach Resort supported The Sahara Shelter, a safe haven for abused women and children facing domestic violence. Additionally, uMhlanga Sands Resort organised an exciting race activation and foam party for 25 children through Reach for a Dream. These efforts collectively showcase the hotels’ dedication to uplifting their communities and making a meaningful difference in the lives of those they support.

“Participating in days like Mandela Day is incredibly humbling as we witness the entire country coming together through volunteer programs. At Southern Sun, our people exemplify caring spirits by identifying needs and engaging in initiatives that uplift others. This commitment is most powerfully demonstrated during Mandela Day each year, where our collective efforts truly make a difference in the lives of those our efforts uplift,” concluded Tothill.

 “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 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.

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.

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.

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.

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.

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/

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.

Rosebank, Johannesburg – Southern Sun and Miss Earth South Africa have recommitted for another year to their partnership, as the Miss Earth South Africa Leadership Development programme celebrates its 20th Anniversary year.

The announcement was made at a press conference held at Southern Sun’s luxury boutique hotel, 54 on Bath in Rosebank, Johannesburg, on the eve of Earth Day.

Catherine Constantinides, Executive Director of the Miss Earth South Africa Leadership Development Programme said, “We are celebrating 20 years of the Miss Earth South Africa this year, and we are delighted to renew our enduring partnership with Southern Sun, which has been the official home of the Miss Earth South Africa since 2013.”

With a focus on solution oriented environmental education and awareness, the Miss Earth South Africa Leadership Development Programme works with young women tackling the micro and macro concerns within the climate change and environmental sustainability space, including food security, waste management and protection of our oceans, among others.

“By working with young women throughout the country, we are developing a generation of role models who take action on the ground and inspire lasting positive change in our communities. Environmental education and awareness are critical in combatting climate change and the legacy of the programme, which speaks for itself, is evident in the results of the many effective projects we have initiated over the last two decades,” she said.

Candy Tothill, head of corporate affairs, brands and marketing for Southern Sun, added, “Using natural resources responsibly and minimising waste is important to our long-term sustainability, and we make every effort to manage our hotels with due care to limit our impact on the environment. Awareness and education are important to the delivery of our environmental management objectives and our partnership with Miss Earth South Africa has proven to be an effective means of assisting with this.”

In celebration of their 20th Anniversary, this year’s Earth Day project will see Miss Earth South Africa plant 20 wild olive trees donated by Wildlands at Ormonde Primary School south of Johannesburg. Since 2003, Miss Earth South Africa has planted 53,218 trees in South Africa, and this number continues to grow.

The announcement was held on the eve of Earth Day, with Southern Sun’s 54 on Bath hotel being chosen to host it because 2023 marks seven years since the 54th tree was planted at the hotel as part of the partnership’s Africa Day project, which saw one tree planted for each of the 54 countries on the African continent. The 54th tree at 54 on Bath continues to flourish today.

To learn more about Southern Sun, visit the website at https://www.southernsun.com/. To learn more about Miss Earth South Africa’s leadership programme visit their website at https://www.missearthsa.co.za/.

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 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

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

Southern Sun’s iconic luxury boutique hotel, 54 on Bath is celebrating 25 years since it originally opened as The Grace in 1997.

Built with meticulous care for the discerning guest, it has been the hotel of choice for luxurious city escapes, unforgettable celebrations, and fine dining experiences ever since. Formerly opened by the Brand family, modelled on a stately old-London manor house and designed by architect Guy Steenekamp, the striking red-brick building is a landmark on the corner of Bath and Tyrwhitt Avenues in Joburg’s upmarket suburb, Rosebank.

Following its sale by the Brands in 2007 and subsequent closure in 2011, Southern Sun’s acquisition of the hotel ten years ago, saw it receive a new lease on life with a refurbishment of the interiors and re-opening in 2012. Southern Sun’s R110 million investment transformed it into the award-winning luxury boutique hotel that it has become renowned for over the last decade. The refurbishment was undertaken by David Muirhead Interiors, who restored many of the hotel’s original furniture items and introduced complementary new pieces in a fusion of art-deco chic. In tribute to The Grace, items such as the original Tinus de Jongh painting in reception remain as key features at the hotel today.

Commenting on the milestone, Marcel von Aulock CEO of Southern Sun said, “We’ve been careful to maintain the hotel’s unique character, offering a signature blend of hospitality, luxury and service in a classic setting. Over the years we’ve had the pleasure of hosting guests ranging from royalty to statesmen, to those celebrating special occasions, to business travellers – many of whom return because 54 on Bath is a special hotel in a class of its own – and we look forward to welcoming them for decades to come.”

Synonymous with celebrations, the hotel’s Maison Perrier-Jouët Champagne bar, is renowned as the most intimate bar in Joburg serving a variety of fine Champagne, signature cocktails and wines. Adjacent is the Level Four restaurant where executive chef Kalpesh Hansjee serves an exceptional fine dining menu, including the restaurant’s famous high tea buffet. The recent re-opening of the hotel’s Lobby Lounge Bar, known for serving fine whiskeys, represented a return to the hotel’s full suite of offerings following its temporary closure during the Covid-19 lockdowns.

On Wednesday, 2 November 2022, close friends of the hotel, dignitaries, longstanding guests, members of the opening team, and founders Mr. and Mrs. Chippy Brand gathered to celebrate the hotel’s milestone anniversary at an elegant cocktail party at Level Four.

Guests were entertained from arrival by the hotel’s resident pianist, Will Sibeko, followed by a performance from local music duo Allegro Soul in Level Four. The evening’s headline performance was delivered by Louise Carver who entertained guests with well-known favourites and new music from her recently released 2022 album.

Southern Sun CEO Marcel von Aulock delivered a speech retracing the group’s journey with the hotel since acquisition ten years ago. Former owner, Chippy Brand took guests on a walk down memory lane sharing memories of The Grace’s opening. General Manager of 54 on Bath, Madeleine Roux, raised a toast to the hotel’s 25th anniversary with the cutting of a four-tier cake made specially for the occasion by Pastry Sous Chef, Yvette Kirsten. Executive Chef Kalpesh Hansjee and his brigade re-engineered selected dishes from The Grace’s original menu, served along with 54 on Bath’s signature dishes to complete the celebration.

Awards and accolades

54 on Bath has been the proud recipient of numerous awards and accolades over the years, having won many Travellers’ Choice Awards, as well as having received a number of Certificate of Excellence awards:

• 2022 Booking.com Traveller Review Award
• 2022 Travellers’ Choice Award
• 2021 Travellers’ Choice Award
• 2019 Travellers’ Choice Award
• 2018 Certificate of Excellence Hall of Fame Award
• 2018 Travellers’ Choice Award
• 2017 Certificate of Excellence Award
• 2017 Travellers’ Choice Award
• 2016 Certificate of Excellence Award
• 2016 Travellers’ Choice Award
• 2015 Travellers’ Choice Award
• 2014 Certificate of Excellence Award
• 2014 Travellers’ Choice Award