alto brings sophisticated business lunches to causeway bay

Hong Kong – ALTO, one of Hong Kong’s most exciting new restaurants shakes up Causeway Bay’s lunch scene, bringing the perfect destination for business wheeling and dealing. Located at the Penthouse of the brand new V Point, the contemporary menu brings value to every bite while basking in the Tom Dixon interiors overlooking the Victoria Harbour.

From a deliciously quick rendezvous to a longer leisurely lunch, ALTO is ready to serve up success. For a quick and easy lunch retreat, the Salad and Dessert Buffet can be ordered on its own (HKD128) or diners can add a Soup of the Day (HKD158). For those wishing to savour a warm sandwich or pasta there are six options priced at HKD188.

The menu features three classic sandwiches that can be prepared to order with a side of fries: the Croque Madame featuring smoked ham, smooth Emmental cheese and a sunny side egg; the oversized Cured Meat with speck, salami Milano, salcicha picante, fontina, and a paprika aioli; or the vegetarian Tartine with avocado, tomato, ricotta cheese, hard-cooked egg and pickled red onion.

For Hong Kong’s pasta lovers, ALTO serves a Linguine Bolognese with basil and parmesan cheese; Penne with a pesto cream sauce and sun-dried tomatoes; and a seasonal Pumpkin Risotto with hazelnut flavoured with a soft brown butter and sage mix.

“For lunch we wanted to create the perfect business lunch haven in Causeway Bay where delicious dishes are freshly prepared and served in sophisticated surroundings. To make it more accessible for those without a lot of time, the curated items at the Salad and Dessert Buffet offer an impressive mix of rotating salad and dessert options perfect for a quick and filling lunch hour,” says Executive Chef Michael Boyle.

ALTO’s Salad and Dessert Buffet creations range from simpler items such as the crispy fresh lettuce, grilled mushrooms and roasted aubergines, steamed and lightly buttered broccoli, artichokes, and sweet corn to fancier items like the light but flavourful potato salad, a creamy celery and chicken salad, a crunchy tuna and cabbage salad, mixed veggies with quinoa and buttery garlic buns straight out of the oven.

The ever-evolving, seasonal salad buffet is complemented by typically French and American desserts that also rotate by day, such as a selection of cheese and sliced fruits, red velvet cake or a traditional Cheesecake topped with cherry coulis.

For a more leisurely lunchbreak, the USDA 8OZ Hanger Steak(HKD258) or Grass Fed 10OZ Sirloin Steak (HKD278) are one of the menu’s crown gems, optionally served with seasoned French fries. Another traditionally lunchtime treat is the Cheese Burger, with lettuce, tomatoes, thick slices of cheddar or blue cheese (HKD198).

ALTO’s Tom-Dixon designed interiors provide a stylish business getaway in a classy atmosphere from the chaos of the streets thirty floors below – the ideal place for casual or business lunches.