It’s only been a year since its opening but changes are already afoot at Salisterra, on the top floor of The Upper House hotel in Admiralty on Hong Kong Island.
The Andre Fu-designed restaurant has had a new menu since May 1 thanks to newly arrived executive chef Cary Docherty, who was most recently the executive sous-chef at the nearby Island Shangri-La hotel.
On the revamped menu are items like a cold seafood platter, stracciatella with minted peas and broad beans, bouillabaisse with red mullet, scallops and Gruyère, and seafood linguine in a cream sauce.
For hungry diners, there’s also a 1kg (2.2lb) pan-fried Dover sole that’s deboned tableside, with olive-oil-crushed potatoes, sautéed broccolini and salsa verde.
Pan-fried Dover sole deboned tableside at Salisterra.
“It’s a loose interpretation of Mediterranean cuisine. What I tend to look at is the region as a whole,” explains the Canada-born Docherty of the menu featuring dishes inspired by the south of France, Italy and Spain.