The Upper House Launches Salisterra, Its New Restaurant

Opened this week, the rooftop venue serves up Mediterranean fare from an acclaimed London-based chef.

The main dining room at Salisterra. (All photos courtesy of The Upper House)

Hong Kong–based gourmands were dismayed last November when The Upper House announced that New Year’s Eve would mark the final day of service for Café Gray Deluxe, a popular spot that had been serving modern European fare for a little over a decade, along with sky-high views from its 49th-floor perch. But there’s much to look forward to in its just-opened successor, Salisterra. A portmanteau of the Latin words for “salt” (salis) and “earth” (terra), the new all-day dining venue boasts a menu created by Jun Tanaka, chef-owner of London’s one-Michelin-starred French restaurant The Ninth. Tanaka’s creations for Salisterra were inspired by the coastal cuisines of France and Italy, and use seasonal, sustainable ingredients to create fresh flavor combinations. Handmade pasta stars in specialties such as ossobuco tortellini, langoustine ravioli, and duck agnolotti, while the chargrilled meats and fish are ideal for sharing, alongside plant-based dishes like pickled carrots with coconut yogurt and grilled hispi cabbage with tahini.

Chef Jun Tanaka’s langoustine ravioli at Salisterra.

Local star designer André Fu, whose career took off when he did the interiors of The Upper House in the 2000s (the hotel recently unveiled a suite bearing his name), was tasked with revamping the space ahead of Salisterra’s debut. Fu nodded to the sun-drenched Mediterranean by incorporating vivid hues — think terracotta orange, mineral blue, and golden caramel — into the design of its various spaces. The main dining room features a bespoke five-meter chandelier made up of more than 80 glass lanterns, while three semi-private dining booths promise a closer view of the open kitchen. At the rear, a private dining room for up to 10 patrons comes adorned with a display of copper pans and handmade ceramic tiles in a bronze patina glaze, setting the scene for intimate get-togethers or chef demonstrations, wine tastings, and pastry-making sessions.

Left to right: Jun Tanaka; a bar booth at Salisterra with a view of Victoria Harbour.

Left to right: Salisterra’s separate bar lounge; an afternoon tea set.

The cozy booths facing Salisterra’s Brazilian burgundy marble bar are just the place to sample creative cocktails made with Mediterranean herbs and spices, or reds and whites from a curated wine list that puts the emphasis on smaller, sustainable producers across the region. Also of note is the chic bar lounge, created as a backstage “green room” inspired by the olive and pistachio trees and vine trellises one would find on the Mediterranean’s shores.

Salisterra is open daily for breakfast from 6:30 a.m.–11 a.m. and lunch between 12 p.m. and 2:30 p.m. Afternoon tea is available from 3 p.m.–5 p.m., while the dinner service runs from 6 p.m.–10:30 p.m.

More information here.

Razor clam ceviche at Salisterra.

A semi-private dining booth beside the open kitchen.

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