FARE Designed by celebrity chef Jun Tanaka, Salisterra’s menu is populated by flavours of the Mediterranean, inspired by the coastal cuisines of France and Italy. AMBIENCE Perched on the 49th floor of The Upper House, the interiors are designed by none other than André Fu. Earth tones combine with elegant bronze embellishments, threading the colours of coastal towns into the subconscious. COST All menu items are sharing plates, with vegetables starting at HK$95 and the most expensive main is the veal chop at HK$520. WHO TO BRING Friends, business associates or even your date – basically anyone. TURN-ONS While vegetables are usually considered sides or added on to assuage the guilt of a rich meal, vegetable dishes here can take centre stage. The pickled carrots with coconut yogurt and cashews have amazing texture while the sprinkle of dukkha adds savoury Middle Eastern notes. The crisp, signature FOMO potatoes stand out with their contrasting crunchy exterior and creamy centre. We also loved the langoustine ravioli with its rich and luscious shellfish stock. And Mediterranean staple osso bucco gets a new spin with a tortellini wrap. The salt crust Patagonian toothfish is silky smooth and deboned to perfection. Tiramisu is also given a unique spin here with its touch of Grand Marnier and served like stand-alone cake rather than a parfait. TURN-OFFS As the flagship restaurant of an esteemed hotel like The Upper House, many patrons might not realise that this isn’t a fine dining establishment. DRINKS Salisterra serves a fabulous range of signature cocktails. There is also an extensive wine selection to pick from with a particular emphasis on reds from Europe and plenty of choice in the by-the-glass options Salisterra Level 49, The Upper House, Pacific Place, 88 Queensway, Admiralty 3968 1106