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 both 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.
Sophie Beaton, Restaurant Manager
Sophie has over 10 years experience in the hospitality industry. Originally from Lancashire in the UK, Sophie moved to New Zealand over 6 years ago hoping to learn more about New Zealand wine and cuisine. Settling in Central Otago she was able to expand her knowledge in the heart of wine country whilst operating a successful restaurant along side her Chef partner.
After moving to Auckland in 2016, Sophie worked at our sister restaurant Cassia before moving to Sidart.
“Hospitality is something I have always been passionate about from a young age after working within the family business from the age of 13. I am very lucky to come from a region in the UK where we have an abundance of amazing local produce so it was very exciting for me to move to New Zealand and see the diversity of produce here too.”
Chef Jason Kim, Head Chef
Originally from South Korea, Jason started his culinary career gaining experience at well-known Auckland establishments Jervois Steak House, Everybody’s, Euro and Clooney. Jason’s first foray into the Auckland dining scene was in 2001 when, as a fresh-faced 13-year-old, he migrated to New Zealand with his parents. The family opened a Korean restaurant in Birkenhead, on Auckland’s North Shore and the budding chef developed a taste for unique flavour combinations.
Jason completed a Diploma in Culinary Arts from Auckland University of Technology (AUT) and in 2007 he started working with Chef Sid Sahrawat at The Grove. In 2011 Jason married his long-time partner Hani and returned to Korea. Jason worked in the South Korean Army and explored his own culture and it's cuisine before returning to NZ with his family. In 2016, he reunited with Chef Sid to become Sous Chef at Sid and Chand Sahrawat’s contemporary Indian restaurant Cassia. Jason later re-joined Sidart as sous chef in January 2017.