Sidart's views of the Auckland skyline are outstandingly pretty, but they are upstaged by the edible masterpieces created by Sid Sahrawat in the kitchen. The chef has a restless creativity and love of cutting-edge techniques, expressed through beautifully presented plates that are a carnival of colour, texture and flavour. At the beginning of every month Sahrawat and his team devise a completely new set of dishes for the five- and nine-course tasting menus, showcasing incredible produce from New Zealand's fields, rivers and coast.
Sahrawat's delicate touch and adventurous approach are clear to see in creations such as scallops cooked in leek ash with smoked parsnip, seaweed and cavolo nero, while one of the first dishes on the menu – an unusual pairing of pork and quail with cashew purée and sumac – has been brought back to celebrate the restaurant's fifth anniversary. A dessert of Roquefort ice cream with red wine, poached pear and almonds has also stood the test of time.
Boundaries are pushed even further on Tuesday nights when the restaurant offers a 'test kitchen' tasting menu of one-off dishes at a reduced rate, which allows the chefs to try new concepts and flavours. Sommelier Amanda Rodgers presides over an impressive wine list that catalogues New Zealand’s finest producers and references the best-known regions of France and Spain.
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