Hong Kong restaurant Salisterra revamps menu – expect Mediterranean cuisine and seasonal ingredients, new executive chef says

Seafood plays a big role on Salisterra’s new menu, says Cary Docherty, but meat lovers won’t feel left out; there’s a rib-eye that comes with roasted bone marrow

Docherty, who has worked with chefs including Gordon Ramsay and has been cooking British food for a while, welcomes the challenge of making a Mediterranean menu

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Executive chef Cary Docherty has revamped the menu at Hong Kong restaurant Salisterra.

Published: 1:00pm, 5 May 2022Updated: 3:16pm, 5 May 2022

It’s only been a year since its opening but changes are already afoot at Salisterra, on the top floor of The Upper House hotel in Admiralty on Hong Kong Island.

The Andre Fu-designed restaurant has had a new menu since May 1 thanks to newly arrived executive chef Cary Docherty, who was most recently the executive sous-chef at the nearby Island Shangri-La hotel.

On the revamped menu are items like a cold seafood platter, stracciatella with minted peas and broad beans, bouillabaisse with red mullet, scallops and Gruyère, and seafood linguine in a cream sauce.

For hungry diners, there’s also a 1kg (2.2lb) pan-fried Dover sole that’s deboned tableside, with olive-oil-crushed potatoes, sautéed broccolini and salsa verde.

Pan-fried Dover sole deboned tableside at Salisterra.

“It’s a loose interpretation of Mediterranean cuisine. What I tend to look at is the region as a whole,” explains the Canada-born Docherty of the menu featuring dishes inspired by the south of France, Italy and Spain.