Drink and Dine
Laying the table.
Modern Mediterranean cooking
Salisterra
Restaurant
The kitchen splits its own carte in two.
SALIS runs the raw bar and the sea, from Cantabrian anchovies to a whole salt-baked sea bass flambéed tableside in Pernod. TERRA runs the land, from grilled napa cabbage and a cacao-pasta ravioli to a 500g ribeye and a whole duck braised in red wine.
The afternoon tea is built entirely around Hong Kong flavours — a siu mai under mushroom XO sauce, a corned beef and peanut butter sandwich, a milk tea opera cake — and is priced by the day of the week and by whether it is laid for one or for two.
Beyond the carte there is a vegetarian tasting menu, a weekday set lunch, a weekend set brunch and a children's menu.
Kismet Recommends
- Andalusian Sea Bass
- Brandade Croquettes
- Lobster Velouté
- Grain Fed Beef Fillet
- Pineapple Tarte Tatin
The kitchen
Ricardo Chaneton
Chaneton holds a Michelin star at MONO and advises this kitchen; the carte here is his.
SALIS runs the raw bar and the sea, from Cantabrian anchovies to a whole salt-baked sea bass flambéed tableside in Pernod.
