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Lifestyle & Hotels
April 16, 2021

Salisterra Opens at The Upper House

A New Layered and Social Mediterranean Dining Experience Launches in Hong Kong...

 

The Upper House is thrilled to launch its much-anticipated dining concept at Level 49, opening on 17 April 2021. Drawing upon the spectrum of colours and flavours from the Mediterranean, Salisterra will deliver a social dining experience through its gastronomy, service and design. Formed by the Latin words ‘salis’ for salt and ‘terra’ for earth, Salisterra will capture the richness of the Mediterranean with the warmth and familiarity of a neighbourhood bistro.

Helmed by London-based, Michelin Starred Chef, Jun Tanaka, the menu takes an expressive and seasonal approach with fresh, vibrant flavours that draw inspiration from the coastal cuisines of France and Italy. Classically trained, Jun’s dishes are founded on the principles of French cuisine with a focus on simple, sophisticated and sustainable creations.

In homage to Jun’s favourite food, over seven types of pasta are hand-crafted including Ossobuco Tortellini, Langoustine Ravioli and Duck Agnolotti.  Viennoiserie are also made fresh daily in-house. Bold, satisfying vegetable dishes take centre stage, including Pickled Carrots with Coconut Yoghurt and Grilled Hispi Cabbage with Tahini.

A unique grill oven delivers distinct smoky flavours and succulent meats including Grilled Lamb Cutlets with Purple Sprouting Broccoli, Anchovy and Apricot Vinaigrette, andJapanese Baby Red Snapper with Lemon Confit, Miso, Fennel and Radish.

 

André Fu has envisioned a bold evolution for the Level 49 space by introducing vivid colours to the design. Rich colours of terracotta orange, mud burgundy, mineral blue, dusty turquoise and golden caramel create five distinct spaces. “The journey of Salisterra is rooted in the notion of modern authenticity. It is a curation of experiences that is highly layered, with moments of bold evolution to transport our guests into a world of earthy Mediterranean tones, intriguing textures and surprising geometries.” said André Fu.

Adding another layer to the Salisterra experience is the integrated service style which allows greater interaction with guests. Semi-private tables are elevated to connect with the open kitchen as guests are presented with a specially created sharing menu. The private dining room set for 10 is designed as a kitchen space, where different flavour activations can take place – from chef cooking to wine tastings and pastry making.

For more information on the new opening visit salisterra.thehousecollective.com

 

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