Indulge in a range of comfort food with a fresh new menu that appeals to all tastes.
The new winter menu at 54 on Bath’s fine-dining Level Four restaurant is sure to tantalise your tastebuds and warm your heart this season.
Created by executive chef Matthew Foxon and his team of sous chefs, the new menu features hearty dishes made with sustainable and quality ingredients. “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,” says Foxon.
“The reason we have done away with lobster is that both the east and west coast is on the red list, so it is not sustainable to use it. I am trying to find alternatives.”200g Black Angus fillet, osso buco, spinach puree, chard, and sweet potatoPekin duck, red cabbage, Brussels sprouts, confit duck, apricot relish, and cherry sauceBaked East Coast sole, mussels, baby leeks, potato, shrimp beurre blanc.
Ruby chocolate is the fourth chocolate next to dark, milk and white. Made from the Ruby cocoa bean, the new chocolate offers a unique fresh berry taste. According to Foxon, the restaurant imports this type of chocolate.
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