Salisterra

營業中

休息中

由走入奕居開始已經感受到滿滿嘅儀式感環境設計舒適有格調. 貼心嘅Service, 詳細介紹每一道菜, 不時問我哋啱唔啱食🤍🦪Oyster加咗柚子同mignonette sauce非常鮮甜🍞麵包一放低已經好香牛油味. 真正嘅外脆內軟🦞小龍蝦Ravioli必食! Ravioli嘅皮厚度適中, 入面嘅小龍蝦食得出係好新鮮, 肉質彈牙. 🥔FOMO potatoes 一個用咗好多心機去做嘅sides, 侍應話單單係preparation都已經用咗三個鐘. 食得出好入味.🍖Veal Chop用咗炭焗爐去做, 有啖啖嘅炭香但又好moist好juicy. 側邊嘅tropea onion 同 Parmesan cheese都十分讚👍🏻The highlight of the meal⭐️ 🍓Strawberry Tartlette⭐️ 士多啤梨係法國嚟, 下面脆脆餅皮入面有薄薄嘅白朱古力, 加入酸酸地嘅lemon curd中和返, 配上士多啤梨sorbet, 好refreshing. 本身好飽但都成個食哂lol!!Will definitely come back for this dessert and

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

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、