Upper House Hong Kong, Salisterra on Level 49: hours, set menus from HKD 478, weekend brunch and afternoon tea

Salisterra sits on Level 49 of Upper House and looks out over Victoria Harbour. The restaurant’s page describes its food, wine and decor as modern Mediterranean, and credits the current menu to its culinary advisor, Ricardo Chaneton, whose own restaurant, MONO, is Michelin-starred. The room had another life before: a guest who had eaten at Café Gray for years wrote in May 2023 that it had been renovated and renamed Salisterra.

The à la carte menu dated 28 September 2026 comes in 2 halves, Salis for the sea and Terra for the land. From the sea: smoked sardine with Pommery mustard, Galician octopus with vadouvan curry and pomegranate, brandade croquettes of salted cod and smoked haddock with osetra caviar at HKD 298, and a meloso rice of chorizo, baby squid and Valencian bomba rice at HKD 308. The showpiece is an Andalusian sea bass baked in salt with Provençal herbs and flambéed with Pernod at the table: HKD 1,288 with 2 sides.

From the land come grilled napa cabbage with gochujang sofrito, a house ravioli of cacao pasta with mushroom duxelles and Vin Jaune sauce, a roasted spring chicken with foie gras sauce, and 2 dishes for the table at HKD 988 each, both with 2 sides: a 500g ribeye au poivre and a whole duck braised in red wine. Desserts are HKD 118, among them a tiramisu with amaretto ice cream and a parfait of honey from Hung Yat Farm; the pineapple tarte Tatin, made to share, is HKD 218.

The set menus are the shorter way in. On weekdays the set lunch is HKD 478 for 2 courses or HKD 538 for 3, from a broccolini velouté with potato gnocchi to pork pluma with tzatziki, with coffee or tea to finish. The set dinner, HKD 688, opens with plates for the table (prawns al ajillo, scallop crudo with plums, a smoked beef tartare), moves to beef cheek on creamy polenta, Arctic char or roasted pumpkin, and ends with a mango mille-feuille sharpened with Sichuan pepper, an Earl Grey chocolate mousse or a plate of Comté. An Argentinian ribeye steak frites costs HKD 128 more on either menu.

At weekends the 3-course brunch runs from noon to 2.30pm: oysters with yuzu kosho, shakshuka and grilled octopus with muhammara for the table, then steak and egg, lobster thermidor or a lamb tagine for 2, and French toast or a peach crumble. It costs HKD 688 with mocktails, coffee and tea, or HKD 888 with free-flowing champagne, mimosa, Aperol Spritz and wine. The vegetarian tasting menu dated 15 October 2026 runs to 7 courses at HKD 688, from burrata with Hydrogro farm tomatoes to the tarte Tatin; it is served to 2 guests or more, booked a day ahead, and has no gluten-free or dairy-free version.

Between 3pm and 5pm, until 31 October 2026, the afternoon tea is Hong Kong’s own, reworked by the executive sous chef Tony Leung: a stuffed chicken wing, house-made siu mai with mushroom XO sauce, a corned beef, egg and peanut butter sandwich, scones of sesame and scallion or red date, a pineapple bun choux and a milk tea opera cake. The tea menu prices a set for 1 at HKD 380 from Monday to Thursday and HKD 418 from Friday to Sunday and on public holidays; a set for 2 is HKD 680 or HKD 718.

Within Salisterra’s private dining enclave, the Chef’s Room is a 10-seat culinary studio where the chefs cook in front of the guests, for private groups of 8 to 10; its evergreen menu includes a crab raviolo with kohlrabi and vadouvan velouté.

Of the 895 Google reviews of the hotel collected on 14 October 2026, 14 name Salisterra, and 13 of those give 5 stars. A guest in April 2026 ate breakfast and dinner there and was impressed both times; one in February 2024 preferred its breakfast of set menus cooked to order to a buffet; another, in October 2025, came back 3 times in a month for business lunches and dinners with friends. For a guest writing in September 2026, the bridge that leads to the restaurant is a photo spot not to miss. The 3-star account, from October 2021, found the breakfast of 5 set menus the least enjoyable part of a package stay.

Lung King Heen, on the 4th floor of Four Seasons Hotel Hong Kong in Central, holds 2 Michelin stars in the 2026 Guide; its lunch carries a minimum spend of HKD 700 a person from age 12, plus 10% service, and the MICHELIN Guide praises its panoramic harbour views.

Tin Lung Heen, on Level 102 of The Ritz-Carlton, Hong Kong, describes itself as a 2-Michelin-star Cantonese restaurant with Victoria Harbour as its backdrop.

OZONE, on Level 118 of the same tower, calls itself the highest rooftop bar in the world and asks a minimum spend of HKD 200 a guest indoors.