The former Bayside Brassiere space has undergone a complete overhaul striving to stand out amongst the crowded Stanley dining destination with a more original and attention-getting concept. Hence the arrival of Rocksalt, the only restaurant in this neighbourhood that prizes on serving food with a range of gourmet salts. A trio of boutique salts arrive on each table such as pinkish granules from Murray River from the Australian Alps to the darker ash rock salt sourced from England lending a charcoal-tasting edge. But after a meal here, the variety of sodium chloride becomes an afterthought, a table decorative more than anything else. A more lasting impression is the restaurant’s beachside location, with its airy, wood-flanked space and floor-to-ceiling windows looking over the Stanley shoreline.

Seafood dominates the menu of broad international favourites. Australian chef Timothy Maudson also paints his own creative flourish on dishes, which usually means the food gets a few Asian (particularly Japanese) tweaks. At the raw bar freshly shucked oysters such as Coffin Bays from Australia arrive with non-traditional sides: a sweet Vietnamese-like fish-sauce spiked with chillies, Japanese ponsu sauce based on sweetened soya sauce, and tomato and Tabasco infusion. Though imaginative, most of the sauces overwhelm the delicate oceanic flavours of the shellfish. Grilled main courses are more memorable, including a succulent veal rack served with ginger butter and a smooth almost caramel-tasting sweet potato purée (HK$198). Also try the mussels cooked in a spicy tomato broth served with toasted baguettes to soak up the tangy juices (HK$148). Rocksalt is also an ideal a brunch spot serving all-day morning meals from classic eggs benedict (HK$118) to unique offerings such as Turkish toast (HK$98) known as grilled bread topped with fresh ricotta cheese studded with fresh strawberries and maple syrup drizzled all over. On the salt theme: most of the dishes arrive well-seasoned anyway, but the salts do come in handy if you’re ordering grilled dishes such as steaks and chops - the charcoal-tasting ash-salts, for example, can really accent the meat. There is an unusual dessert poking at the salt theme: a vanilla ice cream speckled with an intensely strong greyish ash-salt from Cyprus. The scoops end up tasting anything but subtle, more like a more aggressive version of cookie dough; an acquired taste.

A one-page menu lists bottles from popular wine making regions and is cluttered with familiar and very mainstream brands obviously to cater to the restaurant’s international (and often tourist-laden) clientele.

The staff are warm and friendly but need more training especially in refreshing plates and utensils after courses.

Varies widely depending on whether you're here for lunch or dinner or weekend brunch. In general, a meal for two can range from HK$400 to HK$700.