Salisterra

Salisterra is a Mediterranean restaurant – named after the Latin words for salt and earth – that took over the old venue of Upper House's Café Gray Deluxe on the 49th floor of the hotel. The boldly coloured restaurant space, much like the rest of the luxury hotel, was designed by Hong Kong architect André Fu. The restaurant launched in 2021 by London-based American born Japanese-British chef Jun Tanaka, featuring a menu that highlights the coastal cuisines of France and Italy. Now helmed by executive chef Cary Docherty and head chef Tony Leung, Salisterra debuts a new menu featuring new à la carte dishes that include seafood starters of freshly shucked oysters from six different regions of France and Japan, and sharing platter Plateau de Fruits de Mer featuring eight raw and cooked shellfish, including crab, shrimp, razor clam, scallop, abalone, mussels, abalone, and steamed lobster in the centre. Other standout offerings include the springtime vegetable dish Artichokes à la Barigoule and pan-fried whole Dover sole with olive oil, crushed potatoes, and salsa verde, which will be served fresh hot off the pan and de-boned by the Salisterra staff tableside. For desserts, pastry chef Fai Chan has created a silky panna cotta and gluten-free Torta Tenerina, as well as delicious affogato and a wide selection of house gelato and sorbet.