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.

Signature dishes

Black truffle pappardelle