Salisterra

營業中

休息中

Langoustine Ravioli 裡面嘅挪威龍蝦肉十分飽滿鮮甜，佢上面仲放左蝦湯餚出嚟嘅汁，雖然一碟得四隻，但係都一定要選而牛骨髓Ravioli嘅肉味都好香濃，但如果同Langoustine 二選一，你就食左Langoustine先Burrata cheese 加酸瓜仔嘅汁令人十分驚喜，第一眼見到佢嘅綠色topping，其實有少少驚，但佢嘅醒胃清新感好適合夏天食，而Burrata Cheese嘅香滑程度同Da Domenico 意大利餐廳嘅Burrata有得揮唯一覺得甜品cheesecake with strawberries sorbet好似未如水準，我覺得個芝士味唔太夾，有啲後悔唔叫Banana chocolate cake 我覺得鯖魚塊就味道正常，建議留肚試其他更特色嘅食物

位於The Upper House 頂層49樓既Salisterra，係一間地中海菜式既餐廳， 而餐廳既建築風格有別於一般既西餐廳，環境相當舒適。一坐低，Waiter好細心咁介紹餐廳菜式，而都推薦咗唔少既菜式俾我地。Order完野食就即刻送到自家製麵包，麵包比較乾身，好難咬爛，我地食咗一啖就無食到。Irish Rock Osyters之後就到appetizer，我地叫咗生蠔，Osyter好新鮮，好有海水味，而佢自家調製既醬汁亦都唔錯，搞到我地食完再叫多咗兩隻Flamed Saba Mackerel另外仲有沙巴鯖魚，食落比較有日本既感覺，口感好清新，而且鯖魚無腥味，值得一試。Langoustine Ravioli呢個菜式根本係餛飩皮包住成隻海螯蝦，海螯蝦肉質好彈牙，而且味道非常鮮味，另外配菜仲有羅馬蕃茄，燒過既蕃茄好Juicy，食完之後我仲走去買一包羅馬蕃茄既種子返屋企種，希望會有收獲啦。Grilled Te Mana Lamb CutletsOrder既時候，Waiter有問過我地要幾成熟，我地就揀咗medium rare，食落肉質好鬆軟，一口咬落去就'咇'啲汁出黎，而廚師所用既醃料好

Just had a birthday staycation at the Upper House, one of my favorite hotel groups for many years 🎈🙌🏻. One of the main reasons I booked their “Occasions Above the City” package was because it included a 5-course set dinner and breakfast at the newly opened Salisterra on the top floor. Previously this place was one of my favorite hangouts for drinks. Now revamped and newly reopened, the restaurant still remained very sophisticated and posh with the same spectacular city view🌃. Main difference wa

I have been there for my birthday.The service of the staff there is very nice however the food I’m not impressed.There are only a limited choice of food.the food is not as nice as before as i recall my memory.I do not have the urge to come back.they definitely need some more options for food to improve.but i would still recommend you guys to come for the atmosphere and support the hotel.

重新装修过的upper house 49 楼 变成主打”home made” 地中海菜系的 Salisterra , 来自伦敦的拥有米其林星级主厨掌舵。旧香港情怀还是要捧场的。景，还是那个景，装修虽然花了大手笔，也不是惊艳型。菜式倒是新奇，毕竟好吃的地中海菜还是真的少见，多少有点意大利X法国风情的小情调。菜式少，口味普遍以refreshing新鮮食材和自家醃製為主。home made conchiglie 很q 彈，只不過稍微有點鹹。主菜烤魚有些許泰式的風範。甜品選了一款1929年的 Don Px convento seleccion , 一時沒忍住...... 來了一（大）口

𝗦𝗮𝗹𝗶𝘀𝘁𝗲𝗿𝗿𝗮🎑Lucky me🤩 Successfully secured a table on their 4th opening day with a perfect harbour view table 🌌 Lovely!!!! ☺️Renovated and turned into a 𝙈𝙚𝙙𝙞𝙩𝙚𝙧𝙧𝙖𝙣𝙚𝙖𝙣 restaurant! I can still see the shadow of Cafe Gray🤣🤣Many familiar faces and never get bored with such harbour view🌌! Let’s jump to the dish we ordered🐠🥩🍝! 𝗙𝗹𝗮𝗺𝗲𝗱 𝗦𝗮𝗯𝗮 𝗠𝗮𝗰𝗸𝗲𝗿𝗲𝗹 𝗛𝗸$𝟭𝟵𝟱 🐠🌟(𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗰𝘂𝗰𝘂𝗺𝗯𝗲𝗿🥒, 𝘀𝗲𝗮 𝗽𝘂𝗿𝘀𝗹𝗮𝗻𝗲, 𝗰𝗮𝗽𝗲𝗿𝘀)- 🥇This was my favourite among all dishes!!!! Fried slightly, super juicy 🐠🐠!! Perfect match with the sauce🤩

Read on website that it’s Mediterranean cuisine headed by 1 Michelin star ⭐️ chef trained in classical French cuisine. 2 of us went for dinner, requested a seat by the window. View was magnificent. Server explained that first on the menu was the bite sized “nibbles by piece”, to be ordered by piece; and that the “whole market fish” was the snapper. Since we both had big lunches, didn’t feel like ordering pasta (all seemed to be a bit heavy) even tho server strongly recommended the langoustine rav

要進入餐廳，首先要穿過一條長長的電梯，燈光有點昏暗，但上到餐廳，便一片明亮，沿路旁放上很多蠟燭，感覺很有格調。職員帶我們進入餐廳，成間餐廳都望到海景view，Sunday 可以悠閒在這裏享受一個brunch, 感覺很舒服。特別推介一個chicken salad, 一上枱見到成碟沙律菜，完全見唔到其他配料，原來下面鋪左鷄柳同薯仔，雞柳好juicy同滑，為成個salad加分！

首先去咗sky lounge度sit for a while because the table wasn't ready when we went up to the restaurant, 帶位ge staff都係友善ge想order之際，已經話張枱執好，所以等ge時間都唔係好長入到去，一個字，好嘈，一陣再講點解講嘢食先（放心，大部分係好食der）個staff greet 咗我哋with a drink menu先，有主動customized his recommendation for us.我哋嗌咗1－2杯cocktail飲下，aeee，drinks ge 話，upper house就唔好expect太多appetizer叫咗啲生蠔，truggle gougeres (like little puffs but salty ones with truffle inside)，個味鹹鹹地，truffle味好香，作為 appetizer1流想講d生蠔真係好拿好味，oyster itself quality固然唔差，但佢ge好味位，係d yuzu汁同上面少少ge調味（yuzu kos

讚1.環境比以前光猛同闊落，好鍾意右邊綠色Lounge果個位，景色靚，入面都坐得舒服2.菜式唔算係複雜果種，簡單而做得仔細，芝士、番茄沙津好新鮮，醬汁好開胃；意粉醬汁簡單而鹹鮮；羊扒火喉剛好，多肉汁嫩滑，肥膏肥香；伴菜入面既薯仔好特別，切到一圈圈咁，同埋係有薯仔既甜香3.服務幾好，介紹食物同上菜既餐具都好齊全彈1.甜品既變化少

位於The Upper House 頂層嘅Salisterra早前試業，有幸拉到表妹衫尾去試試。用餐前儀式感十足，首先穿過高檔的太古廣場，入到酒店後經過長長的扶手電梯再搭𨋢上到49/F, 一出𨋢就見到呢條彷似去朝聖一般嘅走廊，好似入左去就會抵達另一個國度一樣。穿過走廊，見到一片開揚維港海景，餐廳裝修以大地色系為主，設計好有太古廣場延伸嘅感覺，新穎但不浮誇。氣氛舒服，適合三五知己邊吹水邊享受美食。聽職員講，餐廳原來落左好多功夫減廢，其中一樣就係餐廳內自設濾水設施，除左係現場提供乾淨食水，同時減少樽裝水包裝運輸等嘅碳排放。講完隨即自家製麵包送到，包面用蒜、鹽焗脆，內裡亦都見到不少氣孔，外脆內軟。小弟不好酒精，叫左杯 Horchata, 入口有杏仁奶嘅滑、米嘅醇、肉桂嘅香。前菜有火炙鯖魚，燒過之後去左一啲腥味，燒出魚油香味，加埋醃青瓜同capers，酸甜醒神。另外番茄加上其清湯清新開胃，酸種麵包粒帶黎爽脆口感。意粉試左兩種，貝殼粉配龍蒿同蛋黃、小龍蝦Ravioli。Ravioli 較為特別，做得十分飽滿，驟眼睇以為係鮑魚。主菜一雞一牛。牛仔肉炭燒厚切，搭配羊肚菌同Parmeson，肉嫩味香、