Recipes & Groceries Wine & Dine

Free flow and Fab! A must-try brunch

Let’s be honest, we’ve all been missing our regular Hong Kong lives. And what is more iconic in Hong Kong than brunching with friends? Only rooftop sundowners overlooking our concrete jungle can match that! If you’ve been missing either of these, you need to get your crew together and book a table at ALTO. This Causeway Bay favourite offers all the ingredients for an iconic Hong Kong brunch. Stellar view: check. Multiple menu options: check. Free-flow drinks package: check. And, then, the pièce de résistance: a rooftop to experience the sun setting over this great city with friends.

Alto cafe Hong Kong

What’s new:

We’ve always loved ALTO but we’re very glad to hear the brunch menu has been given a revamp. This means we have an excuse to go back (again!). The new menu offers a buffet of salads, seafood and desserts, along with a choice of main course for $328. A two-hour free-flow package starts at $188 for house wines, cocktails, juices and soft drinks, or it’s $388 if you want to upgrade to Veuve Clicquot Yellow Label champagne. This makes it an affordable brunch, even with a French champagne option.

Flexitarians and vegetarians take note: our favourite part of the new menu is how veg-friendly it is. Almost half of the new items are vegetarian options. These options keep the menu light and summer-friendly, with plenty of veggies and popping colours. For mains, highlights include the ever-popular Impossible Burger, citrus waffles, delicious pepper caponata baked eggs and the classic poached eggs on crushed avocado.

What you’ll love:

The new brunch menu has something for everyone – from eggs to burgers and even seafood. It’s a reasonably-priced option in an impressive location.

Perfect for:

Gathering friends and getting back into the swing of Hong Kong life. ALTO is all about an iconic free-flow brunch and a stellar rooftop!

31/F, V Point, 18 Tang Lung Street, Causeway Bay
2603 7181 | reservations@alto.com.hk
facebook.com/ALTObarandgrill

 

This article first appeared in the June 2020 issue of Expat Living magazine. Subscribe now so you never miss an issue.