Alto’s modern design enhances the culinary experience
Gold lights frame large windows providing panoramic views
Alto in Causeway Bay has a modern interior by designer Tom Dixon, which features gold lights adding glamour with monochrome framing the large windows that offer panoramic views.
Chef Mike Boyle’s menu has starters to share – ahi tuna niçoise, olive, quail egg, potato chips and crispy pig skins with Thai dipping sauce. For mains, we recommend the Argentinian grass-fed rib-eye or sirloin, and the Japanese A5 wagyu. For vegetarians, the lentil crumble or gnocchi is good. End with a dessert of apple crumble or a cheese board. Try the house cocktails before dinner or Alto Mary as an alternative with dinner, or choose from an extensive wine list.
Black truffle pappardelle
Valet parking: no
Vegetarian: 10 dishes
Private rooms: 1 room, 12 ppl
31st floor, V Point,
18 Tang Lung Street,
Daily: Noon - 3pm, 6 - 11pm
See more of 2017’s 100 Top Tables here