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新裝修奕居 Salisterra由裝修到食材質數可以話用美芝蓮級數👍🏻加上無敵中環境，一出lift就有條打卡長廊好正，非常ig able🐟Starter: Flamed Saba Mackerel醃製過鯖加醃製青瓜，微微酸味令人打開appetite🤤🐑Grilled Te Mana LambTe Mana可稱為世界上鑽石級上等優質羊肉，Omega3多不飽和脂肪！Over 1寸厚切羊架grilled 得肉質柔軟juicy香口，加上crispy蒜香，好掂👍🏻👍🏻🐮Chargrilled Dutch Peter's Farm Veal chop來自Dutch peter's farm veal 小牛通常不超過 1 歲，望落似豬扒，入口牛味唔重，某程度上似豬多過牛肉，我都錯覺食豬扒多過牛扒，但口感细嫩，係值得一試🍰Brillat Savarin Cheese CakeBrillat Savarin芝士擁有雙重忌廉，芝士入口濃郁幼滑，味道非常impressed❤️🥠Madeleines新鮮 Madeleines一定要試下‼️外脆內軟，內裏輕身又帶有檸檬牛油香✨最後食飽飽，記得要去廁所一轉，應該算係香港靚景廁所之一😆🏠 Salisterra📫 金鐘金鐘道88號太古廣場奕居49樓☎️ 39681106🔸🔸#hkig #foodiehk #foodie #foodporn #hkfoodblog #hkfoodie #hkfoodblogger #foodie #instafood #hkfoodsearch #hkig #hkigers #foodpic #foodshare #foodgasm#yummymummy #相機食先 #食好西#Salisterra

Read on website that it’s Mediterranean cuisine headed by 1 Michelin star ⭐️ chef trained in classical French cuisine. 2 of us went for dinner, requested a seat by the window. View was magnificent. Server explained that first on the menu was the bite sized “nibbles by piece”, to be ordered by piece; and that the “whole market fish” was the snapper. Since we both had big lunches, didn’t feel like ordering pasta (all seemed to be a bit heavy) even tho server strongly recommended the langoustine ravioli. I ordered a glass of Sangiovese. No good. For the nibbles by piece, I went for the Beaufort Cheese and truffle puff and oxtail croquette. They looked very similar. Croquette could be crispier, and it was quite big packed with beef. Didn’t remember tasting any truffle in the cheese puff.Bread was crispy and felt oily. Seemed to have been grilled. Quite nice.Next came the small plate raw saba but briefly seared by the firegun. 7 pieces to share. Tasted harder and more sour than expected. (Note to self: shd only order raw saba from Japanese sushi places).Char grilled cauliflower came next. Liked the mix of pomegranate, walnuts and the little purple cauliflower. Then came the snapper grilled with skin and served whole but deboned. Meat felt a bit 梅 n too moist. Didn’t feel like dessert but was pleasantly surprised by the madeleines, which was prob the hilight of the meal crispy on the outside and soft and hot on the inside. We finished all 4.In summary, prob won’t return.

salisterra serves mediterranean food and it draws its inspirations from france and italy🇫🇷🇮🇹 i loved their langoustine ravioli but the portion is too small for their price ($435 hkd for 4 pieces)🥲💸 their veal chop is full of flavour and is grilled to perfection💗 the brillarsavarin cheesecake is beyond anything i’ve ever had! its rare to find dessert that blows my mind away and this is one of them🍰

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、一咬即化，加條長蔥食別有一番風味，只係無咩炭燒味，同個名不太夾。

燒雞上面有蜜糖豆蘿蔔沙律（不是我口味但處理上是可以接受的），雞肉嫩滑，醃製檸檬去除油膩感，加埋有少少炭燒味（反而寫明chargrilled 嘅牛冇），味道十分平衡。

甜品叫左Warm Rice Pudding，可以話係完美地為今餐作結。

暖暖rice pudding上有honeycomb, 加左脆脆口感，柑帶黎生果香甜，中間creme fraiche 雪糕就融入冰凍口感，渾然一體，必食之選。

成餐飯每道菜式都唔會有一兩種味道特別搶fo, 反而所有材料味道融和，成為自己別樹一幟嘅味道。

嘩眾取寵難以恆久，反而呢種踏實嘅功架先可以長青。

.幾個朋友黎食過都話麻麻地,所以冇抱有任何期望黎食;整體黎講都只係屬於中規中矩,全晚最好係個”Saba Mackerel”,不過以酒店質素嘅餐廳來講,真係唔係好得,唔會想再翻兜.🔻🍽 Salisterra📌地址: 金鐘金鐘道88號太古廣場奕居49樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatadmiralty #tummysreadyforwestern #

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Salisterra餐廳詳細資料：

• Salisterra地址:
  金鐘金鐘道88號太古廣場奕居49樓
  Salisterra, 49/ F, The Upper House Pacific Place88,88 Queensway, Admiralty
• Salisterra電話: 39681106
• Salisterra價錢: $201-400
• 分類: 地中海菜,酒店餐廳,
• 座位: 未知
• 付款:
• FB專頁: Salisterra Facebook

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