Sensational tastes and starters for sharing feature high on the menu at the new ALTO steak and grill, with chef Mike Boyle

Tracey Furniss

PUBLISHED : Tuesday, 06 September, 2016, 8:02pm
UPDATED : Tuesday, 06 September, 2016, 8:02pm

31st floor V Point, 18 Tang Lung Street, Causeway Bay, 2603 718


Atop the new V Point Tower in Causeway Bay, Dining Concepts has opened its latest steak and grill restaurant, ALTO. The modern interior, by international designer Tom Dixon, features gold lights, with monochrome framing the large windows that look out onto the city and harbour.

Chef Mike Boyle, formerly of Bistecca, has created the menu with a choice of starters to share. We went for the Ahi tuna with avocado, young coconut, lime and chilli (HK$158) and the soft shell crab with shaved vegetable salad, brown butter and capers (HK$148). For mains, we tried grass fed rib-eye (HK$308) and the pan-roasted duck breast with beetroot, grapefruit and watercress (HK$228). We loved the perfectly cooked duck with the slight sweetness of the beetroot and refreshing grapefruit, and the sides of garlic mash and Brussels sprouts with bacon, cranberry and apple.

Leave room for dessert, especially the apple crumble with white chocolate ice cream and caramel sauce (HK$68) with layers of apple and crumble.

Our favourite, though, was the dark chocolate butter cake with caramel sauce and bacon ice cream (HK$88). The three pieces of chocolate cake were perfect - soft and moist inside and harder on the outside. The bacon ice cream did not pair too well with the chocolate but, by itself, is a must-try.