out on the town
Out on the town Gemma Shaw rounds up the hottest places to be seen this month reminiscent memoirs of what was previously Café Gray remain. Over seven types of hand-crafted pasta and grilled meats feature on Tanaka’s seasonal menu, while bold vegetable dishes including pickled carrots with coconut yoghurt and grilled hispi cabbage with tahini also play a leading role. In a move towards implementing more sustainable practices, The Upper House has become a Founding Collective Member of Belu Hong Kong with the installation of an in-house water filtration system. For just $30, Salisterra guests can enjoy unlimited still or sparkling filtered water, helping to reduce the carbon footprint and single use bottles. Breakfast is served from 6.30-11am, lunch from 12-2.30pm, afternoon tea from 3-5pm and dinner from 6-10.30pm. Reservations recommended. www.salisterra.com
Brunching out Mother’s Day brunch at Zuma Salisterra opened mid-April
Dining out Salisterra Opens at The Upper House Midway through April, The Upper House unveiled its much-anticipated dining concept at Level 49. Drawing upon flavours from the Mediterranean, Salisterra delivers a layered and social dining experience through carefullycurated gastronomy, service and design. The
Chef Jun Tanaka
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name forms from the Latin words ‘salis’ for salt and ‘terra’ for earth. Helmed by London-based, Michelin Starred Chef, Jun Tanaka, the menu takes a seasonal approach with fresh, vibrant flavours that draw inspiration from the coastal cuisines of France and Italy. Upon entering from the iconic Sky Bridge, guests are greeted by a full-height bronze gate that contrasts Hong Kong’s skyline. Level 49 has undergone a bold evolution with the introduction of rich, earthy hues and the main dining room is adorned with a bespoke five-metre chandelier that is made up of over 80 glowing glass lanterns. Three semi-private dining booths and a private dining room off the open kitchen offer a secluded chef’s table experience. The long bar is proudly adorned in rustic tones and leads to an intimate bar lounge or ‘Green Room’ which is geared up for cosy wine and whisky tastings and reminiscent of a glamorous greenhouse suspended in the sky. André Fu has pulled off the seemingly impossible task of changing a restaurant which everyone loved so much already. In the flurry of excitement for what is new, familiarly
There aren’t many better places to be than at a Zuma brunch, with a glass of champagne in hand. On May 9, Zuma is hosting a free-flow Mother’s Day brunch. Kick off with unlimited Japanese delights including salads, yakitori, tempura, sashimi, sushi and maki rolls, follow with a choice of mains such as the signature spicy beef tenderloin with sesame, red chili and sweet soy or miso marinated black cod wrapped in hoba leaf and roasted lobster, shiso and ponzu butter. Finish with Zuma’s famous dessert platter, the highlight of which is Zuma’s iconic molten chocolate cake. zumarestaurant.com
