Wineshark Mystery Restaurant - Salisterra

This restaurant is located at Upper House in Admiralty, offering Mediterranean cuisine. Coming up the elevator, we walked through a corridor with lit candles on both sides, truly living to a grand entrance style. 

The interior décor is nice, with the eye-catching huge circular modern chandelier in the middle of the restaurant. We were seated at the window side, on a corner table with nice comfy sofa and spacious table. 

After ordering the staff brought us some Amuse Bouche, including Empanada, a type of deep-fried savoury dough (rather like dumpling) with truffle, mushroom, and porter cheese fillings, and Focaccia with whipped cream cheese, seasoned with olive oil and spices.

The Set Dinner ($688 each) includes some sharing plates, starting with Beef Tartare. The chopped smoked beef was mixed with capers, shallots and whole grain mustard. Mixed with egg yolk for velvety texture, it was served with toasted bread.

The second was Puntarelle Chicory Salad. The chicory had a pleasant bitter taste, with the salad using the leaves and the shoots, together with some orange wedges and walnut, and dressed in colatura, a type of fish sauce made from anchovy.

The third was Gravlax, featuring the citrus cured Nordic salmon. With stimulating acidity, this starter also got horseradish chunks, beetroot cubes, radish slices, hazelnuts, with the sour crème fraiche to blend everything together.

The last was Crab Arancini, an Italian deep-fried rice ball stuffed with crab meat and mozzarella cheese. On the top was saffron aioli and caper leaves, while the bottom was a tomato puree with its acidity to balance. 

For the Main, we had chosen Beef Cheek. The braised meat was very tender and flavourful, served on some creamy polenta, with honey glazed parsnips on the side, and drizzled with delicious capers and olive beef jus. 

The other one was Arctic Char, with the fish fillet beautifully pan-fried to crispness on the skin while keeping the flesh moist, served with braised borlotti beans, fennel, preserved lemon and Taggiasca olives.

Along with the main, there are some sides to share, with grilled Broccolini and Carrots, plus some Mashed Potato. The vegetables were good, with the carrots particularly sweet and rich in flavours. 

For the Desserts we picked Tarte Au Citron. The tart had lemon curd fillings, a good mix of sour and sweetness. The beautiful meringue on top had been torched and added with some lime zest to freshen the palate. 

The other one chosen was Manchego, the cheese made from La Manche in Spain from sheep milk, with nice flavours and not too strong in taste. Accompanying the cheese were some fig jam, fresh grapes, and crackers. 

The Petits Fours include some chocolate chunks and sugared tangerine strips. 

Service was good, but the staff did not explain much about the dishes, which was a bit of letdown. Together with two glasses of wine, the bill on the night is $1,910. Considering the food quality and overall dining experience, I rate this restaurant an Excellent 78 points, worth returning.