At Sidart we believe in showcasing the best seasonal New Zealand produce. Progressive Indian flavours are married with contemporary cooking techniques to provide diners with an elevated experience. We pride ourselves in offering warm, personable service. Our wine list features some of the best regional vineyards of NZ and offers a selection of recognised and eclectic producers internationally. Sidart is an extension of our home and we look forward to welcoming you to be a guest at our table.
Environment & sustainability
In all three of our restaurants, we source the freshest seasonal local produce. The exception is the Indian spices which we import for our kitchens at Sidart and Cassia.
Sid uses produce from the garden to inspire him. Tended to by Chand, at their home on Auckland’s North Shore in the warmer months she will grow plants such as anise hyssop, rocket flowers and nasturtiums, courgette flowers, fennel fronds, green strawberries and more, that are then used in various ways by the chefs at Sidart.
There is also a worm farm, cultivated earlier this year to compost all kitchen scraps from both kitchens, as well as dead leaves and paper. The couple use the compost for the plants and the worm tea to fertilise plants in the garden as well as at Sidart. The concept is to compost as much as they can to be as sustainable and organic as they can.
Sid Sahrawat, Chef & Owner
Renowned for his innovative and inspirational cooking, Sid grew up travelling the world and his exposure to international cuisine influenced his desire to cook.
His first restaurant, Sidart, known for its inventive fine dining and “art on a plate” launched in August 2009 in Three Lamps Arcade, Ponsonby.
In its first year, Sidart was awarded “Best New Restaurant” of 2010 by Metro Magazine and has received numerous accolades since, including 2018’s Metro Restaurant of the Year Awards, where restaurants Sidart and Cassia were awarded the supreme award and runner-up for “Restaurant of the Year,” respectively. Sid was also this year awarded the Lewisham Foundation’s Outstanding Restaurateur for both Sidart and Cassia.
In May 2018, coupled with the news that he was to take over The French Café, Sid announced plans to transition Sidart into a progressive Indian fine dining restaurant, an elevated Indian degustation which Sahrawat describes as “a more refined version of the dishes offered at popular sister restaurant Cassia”. This menu transition took place on July 15 and showcases the best of New Zealand’s produce in a contemporary Indian format that is a more formal and precise execution of the cuisine currently offered at popular sister restaurant, Cassia.
Nishant Arora, Head Chef
Born and raised in the hinterlands of Northern India. Nishant studied Bachelors degree in Hospitality and after graduation he stepped in immediately into the world of professional kitchen environ at a luxury destination resort at the foothills of the Himalayas. Sensing the burning desire to achieve his dream, he ventured into the unknown by moving to New Zealand. He decided to enroll at NSIA and did his culinary diploma while staging at the famous Sidart fine dining restaurant in the evenings.
Finishing his studies, he found a job at Kermadec Fine Restaurant until a position became available at Sidart which allowed him to grow and be honed under the mentorship of Sid Sahrawat. Displaying both passion and perseverance, Sid made him the Sous Chef at Sidart, two years later Sid appointed Nishant as Sous Chef of Cassia Restaurant. The transition to be the Head Chef of Cassia did not take long to come about. Nishant has taken over the helm at Sidart in 2019 as Head Chef.
A science and technology buff during his early childhood and education, Nishant loves to capture the beauty of New Zealand’s landscapes using his drone in his spare time and likewise enjoy the varied experience of dining.