Earlier this year, Michelin-starred chef Ricardo Chaneton of MONO fame was appointed culinary adviser to The Upper House’s 49th-floor Mediterranean restaurant Salisterra, guided by the Venezuelan chef’s passion for the cuisines of the Med region, from his time spent working in Spain’s Costa Blanca and France’s Côte d’Azur regions to his Italian heritage from his maternal grandfather.
Chef Ricardo has completely revamped Salisterra’s menu to showcase sharing dishes at the peak of their seasonality, working alongside newly appointed head chef Tony Leung. We recently enjoyed a green asparagus salad (HKD158) that epitomises springtime, with the bright and herbaceous vegetable complemented by a zesty grapefruit, mint, and Greek yoghurt dressing.
Another seasonal winner is the grilled octopus (HKD208) with Greek touches of kalamata olives, parsley, and pops of pomegranate.
The roasted spring chicken (HKD288) marinated in lemon and Provençal herbs is a spring-inspired main, served with a side dish of your choice – of which the multi-textured spelt and venere rice warm salad (HD58), risotto’s healthier cousin, is a must-order.
For dessert, we recommend going for the homey pastafrola pie (HKD98), a classic Argentine recipe passed down to chef Ricardo by his grandmother. This shortcrust tart is filled with seasonal fruits (in this case, tangy-sweet strawberries with verbena), alongside dollops of freshly whipped Chantilly cream.
Salisterra, 49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty, 3968 1106, book here
