Multi award-winning chef Sid Sahrawat is kicking off the New Year with an exciting experiential menu offering at Sidart in Three Lamps.
Reflecting Sid’s passion for supporting local producers, this new offering incorporates a personal touch with the Sidart team sharing stories of the provenance and producers behind each ingredient.
Renowned for his cutting-edge flavour combinations, textural contrasts and visual compositions, Sid has taken steps to source everything locally, which he says adds an additional element to the dining experience at his much-lauded restaurant.
“Provenance and sustainability have always been important to me and I wanted to take this a step further by fully committing to using only New Zealand produce in our new menu, and sharing the stories behind each dish,” says Sid.
“I like to take diners on a culinary journey of taste and flavour. From the kitchen to the table, our motto is 'inspirational dining’ and this new, intrinsically Kiwi offering really lives up to that.”
Chef Lesley Chandra has returned to work at both Sidart and Cassia in a research and development role after a 12-month sabbatical, completing stages and working at London’s Typing Room. He and chef Jason Kim, a semi-finalist in this year’s San Pellegrino Young Chef of the Year awards will be working with Sid on the new all New Zealand menu and experience.
Based on the availability and seasonality of produce, this innovative new menu will change less frequently. Two new dishes to grace the new menu include blackfoot paua with scampi, lovage emulsion, sorrel, green peach and a dessert of celeriac cooked in kombucha, fig leaf, elderflower, yuzu.
Diners now have two options: a five course Journey through New Zealand for $95 and a Full Journey through New Zealand for $160. There is also a drinks match option available for both menus for an additional cost.
Guests who want to witness the talented chefs creating their masterpieces also have the option of booking the chef’s table for two - six guests for $190 per person including a glass of bubbles.
And to ensure those who like to celebrate the end of the working week, Sidart is open for lunch on Fridays. As part of this, the chefs collaborate and design a new menu for lunch which showcases seasonality, creativity and technique and includes five dishes for $65 per person.
Sid is widely regarded as one of New Zealand's most talented and innovative chefs and has been consistently recognised since opening the fine-dining restaurant eight years ago.
Currently rated with a score of 86.5 in The World's 1000 Best Restaurants by La Liste - Sidart has been celebrated in all the major restaurant awards, including the Cuisine Magazine and Metro Magazine awards.
SIDART, 283 Ponsonby Road, T: 09 360 9155, www.sidart.co.nz