(Level 1, Three Lamps Plaza)
Auckland City 09 360 2122
- Tue – Thu 6pm – Late
- Fri 12 noon – Late
- Sat 6pm – Late
- Business Dining
- Private Functions
- Private Parties
- Romantic Dining
- Wedding Functions
- Payment Types: EFTPOS, Visa, MasterCard, AMEX, Diners
- Price Range: Splurge, Above $35
- Dress Code: Formal
- Alcohol: Beer, Wine, Spirits
- Seating for: 40
- BYO/Corkage: No BYO
- Parking: Free Off-Street, Pay & Display
- Good For Groups: Yes
- Good For Children: No
- Takes Reservations: Yes
- Dietary Restrictions: Vegetarian, Vegan, Dairy-free, Gluten-free
- Wheelchair Accessible: No
- Outdoor Seating: No
- Meals: Lunch, Dinner, Dessert
- Wi-Fi: None
Sidart Restaurant presents the sublime essence of fine dining: Art on a plate.
Judged “Best New Restaurant” in the recent 2010 Metro Audi Top 50 Restaurants, Sid Sahrawat believes good food must be devoured and appreciated by the eyes first – hence “Sid art”.
Sid decided it was time to realize his vision by creating his very own restaurant, following years of award winning cooking in high-profile restaurants, The Grove being his most recent.
Sid is a three time Lewisham award winner; twice as ‘Innovative Chef of the Year’ and once as ‘Outstanding Chef of the Year’.
Sidart Restaurant offers sophisticated, formal food at affordable prices, alongside refined, warm service in a comfortable environment.
You will encounter a truly unique dining experience, with food created using a very modern approach. Select from either the tasting menus or a la carte, where Sid Sahrawat demonstrates what art can do when working with only the best ingredients and produce.
Sidart Restaurant is located in the Three Lamps Plaza, Ponsonby. An intimate dining room can accommodate group bookings for up to forty guests, with options of set menus or tasting menus designed to suit your table.
Bookings are essential.
25 Reviews for Sidart Restaurant
One of Sidart Restaurant's Favourite Reviews What's This?
It was my birthday dinner, and what a perfect way to spend an evening with my husband, celebrating ME! LOL I can’t say enough about it. Every course perfect, one of my favourites was the John Dory dish… and the dessert with licorice and raspberries was sex on a plate. Seriously good.
I am so glad we had the wine matching as well, because the pre-dessert of blue cheese ice cream and other deliciousness was SUPERB with the wine, though I can’t help but wonder if it may have been slightly overwhelming without it.
What a special treat it was to have the chefs come out from time to time actually serve our dishes to us with accompanying explanations of their craft. Very humble and gracious they were too. It was my pleasure to compliment them at the end of our meal, and the accessibility to the kitchen made this easy to do.
Service was impeccable, the food and wine knowledge awe-inspiring, and very unobtrusive. Although the room was small and somewhat sparse, it served to enhance the feeling of intimacy, and I didn’t feel intrusive of others at all, nor intruded upon myself.
You MUST put this place on your bucket list.
If you haven’t been yet, please go. You will not regret it.
Senor Sid personally delivered the first course- an admirably democratic departure from the seclusionist tradition of his colleagues elsewhere. An exquisitely escalating piano played softly through the piped music when this was presented -and the food mirrored this pattern with its enchanting mango creme, purple celeriac ribbon,spiced peanuts and what-not all conspiring on a coddled but worthy heir to these treatments- Kingfish tartare. This dish also reflects how the associates here can sometimes elbow out the main player. Its successor promptly reversed this concern- again there were half a dozen accoutrements on the plate but the roasted cylinder of soft polenta rode through all of these like a smoothly whirring sedan. I gazed around at the dining room filled to capacity, with each and every diner having the same 5 course menu -the only meal on offer for FridayMore lunch here.It is priced at $50 all inclusive for its five courses- which struck me as the very definition of spanking good value. The pre-main was a base of creme fraiche mounted with a frolic of textures – the Asian staple of rice is engineered into the international snack of Crispies; Carrots are grabbed, shaved into resplendent scarves and persuaded into purees, and if you crave aromatic crunch too, this is kindly supplied by crumbles of brown butter.
On the table was a water glass that curved sideways, like the refracted version of reality that Sidart aspires for. Like his nouvelle cuisine brethren the globe over, Sahrawath passes the traditional French cookery model through his magic machine and out comes an altered algorithm of restaurant food. Instead of au naturelle shapes, we get ribbons,sculpted slabs, crackers-’n'-cremes and flavours delivered in five-in-one blends. He thinks nothing of depositing chorizo, wasabi foam and sly bits of sesame laddoo on the same plate and asking them to be friends. What came next that afternoon was the softest breast of chicken that I’ve ever eaten – if everyone started cooking this bird as tenderly as Sidart does, it would soon go the way of the Moa. This visually ravishing dish was elegantly accessorized with bold emulsions of water-cress and squid ink.
Service was excellent and paid attention to detail; my hostess Amanda sported a perfect mix of cool professionalism and youthful charm.As an able finisher, cardamom cream brought sudden sharply redolent memories of temple offerings in India, and the rest of the dessert plate was also sanctified by a delightful pear sorbet, a confident hit of choco mousse all of which you could complement with petite cubes of butter bread. I didn’t expect too much from this compact meal, but afterwards it had to undeniably admitted that this is high-wire cooking, charged with a most pleasant electricity.I dare to hope that the Test Kitchen and Ten-course extravaganzas will eclipse the formidable caliber of this lunch. No stranger to much lengthier repasts, I can say that this meal was only five courses long, and additionally limited by the merciful edicts expected from lunch as opposed to full-on dinners, and yet Chef Sahrawath & Team composed what is the first outstanding restaurant meal of my NZ life.
It was a mixed bag – The amuse bouche augured well for the evening, a mouth and texture treat of salmon and avocado – both of which I personally despise – but Sidart had concocted something superb from this over-used pairing. The monkfish was acceptable, and the next course of trevally was, unfortunately very dry. The quail was the highlight of the courses – complex but well balanced – and this brings me to the problem with Sidart: Balance and editing. For example, the next dish of ostrich w/ coffee, haloumi and licorice – the schmear of which tipped the balance of the dish into the – well – distasteful. Perhaps it’s my unrefined palate, but SOMEONE needs to let Sid know that there is a preponderance of ingredients on the plate, all of which may not necessarily need to be there. Editing. That’s not to say that we won’t be back there soon. The creativity and flair on display in Sidart’s food is worthy of a another visit – just not with loud mouths around.
Went for the Tuesday Test Kitchen with a group of friends. Didn’t quite know what to expect but was extremely happy with the quality of food and service. The 8-course degustation menu was truly artistic! The flavour combinations were out of the world. The service was fantastic too. We had a vegetarian at the table, however they seamlessly catered to that. Overall the evening was perfect! Will surely go back.
OK – let’s start from the beginning. The walk in through the Three Lamps Arcade at the bottom end of Ponsonby Rd is ordinary and , to be honest , the ambiance of the restaurant is lacking. Service, from the start , though , was friendly and knowledgeable and that made up for the fairly sterile environment. What was even better was the food. This is creative, thoughtful, brilliantly executed cuisine at its best. There is a molecular element involved but the flavour and textural elements just work ! This is Auckland’s “must go” restaurant at the moment. Don’t miss it.
Before the meal, we were served crusty bread and whipped butter flavoured with leek ash, which was delicious, if mildly alarming.
The rest of the meal was likewise unusual, but tastefully so. Some components had an intense, concentrated flavour, for instance the compressed watermelon and spinach puree, while we had trouble discerning the others, such as the wasabi in the wasabi marshmallows, or samphire which appeared to have been battered and fried.
Although everything was well prepared and presented, this is not a meal I would have every day. Quite apart from the fact that 3 hours is a long time for a weeknight meal, there was a bit too much of a sweet component to the main courses overall, with the watermelon and marshmallows, other fruit, carrot and beetroot, and even a black sesame macaron (filled with goat’s curd), before the two dessert courses at the end. Thank goodness they do not serve cocktails!
I’m not normally a fan of modernist cuisine, but overall this was a novel and well cooked meal at a reasonable price. Would return on occasion.
This restaurant gets everything right. Love the electric blue banquets and cozy ambiance.
Service impeccable with knowledgable staff who sing about the merits and composition of each glass of wine or plate or food that they present to you
The chef is a culinary master who’s palette can not be rivaled. This is serious food, extreme hard work and hours of thought and preparation have gone into each dish. I am not an emotional person and at the culmination of my meal this food literally brought tears to my eyes!!!
Wonderful, amazing, sensory experience.
Highly recommend the cured salmon and the duck-both delicious.
Service is fantastic, warm and not over done.
Apartment-esque room with a great view creates an intimate setting.
Keen for a second visit!
I would recommend the degustation for this reason, whereas at The French Cafe or Merediths it’s often too much.
Service was nothing short of impeccable and professional.
You truly feel privileged to dine here!!
Recommend to one and all.
My meal was absolutely exquisite. I expected good presentation but it was more than that,the food was just beautiful!! it was indeed art and bursting with flavour.
I highly recommend sidart to dine out on a high class evening.
All 5 of my friends said that this was the best place they’ve been to. We all had the degustation menu and totally vouch for this place. Definitely will go back.
Sidart is a new restaurant in Ponsonby recently, opened by a brilliant and former head chef of the “The Grove”.
The quality and creativity of the cooking together with attentive and genuine service is clearly first class. I can’t begin to explain the food only to say we really enjoyed everything and totally loved one or two courses in particular the venison.
The owners have kept prices realistic and within reach for many for both food and wine. Like any small intimate and new restaurant it will need followers who appreciate it.
As always my wife and I ask ourselves one question: Would we go back? Sidart is an exceedingly good restaurant already, as it evolves, learns more about it’s customers it will develop into one of News Zealand’s best, very quickly.