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The evolution of Sidart: Sid Sahrawat unveils new fine dining fare

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Chef and restaurateur Sid Sahrawat has revealed a bold new menu direction for his award-winning fine dining establishment, Sidart.

Sahrawat announced in May that Sidart’s famous degustation menus would move to a progressive Indian cuisine offering from mid-July and they’re now ready to unveil that innovative and superbly flavoursome new fare.

The reinvented menu still showcases the best of New Zealand’s produce, but in a contemporary Indian format that is a more formal and precise execution of the cuisine currently offered at popular sister restaurant, Cassia.

Inspired by the diversity of India’s regional cuisines, spices and flavours, the menu elegantly fuses locally sourced produce, with Sahrawat’s attention to detail evident at every turn.

The new dishes are imbued with the creative, mouth-watering flair diners have come to expect from Sahrawat’s kitchen and team of talented chefs. The new menu offering includes (but is not limited to) kingfish, scampi, cultured cream, daikon; hapuka, mustard seeds, tamarind, almond; pork jowl, butternut, wild garlic, Goan flavours and for a sweet finish, green apple, saffron, dill, passionfruit.

Sahrawat’s time as a child growing up in India and his love for Kiwi produce serve as the inspiration for this latest menu evolution.


“I wanted to show how Indian flavours can actually be incorporated within an elevated degustation experience.


The evolution at Sidart reflects my identity as a chef, the journey growing up in India to starting my first restaurant Sidart nine years back. Its new reincarnation showcases my metamorphosis from an Indian chef cooking kiwi food to a kiwi chef who incorporates his love for Indian flavours with his passion for Kiwi produce.”

Sidart’s pricing remains the same with the switch to the new menu.

The five-course degustation is still available for $95 per person from Tuesday to Thursday, while the Full Discovery menu is priced at $160 per person is available Tuesday to Saturday. Wine pairings are available for both options.

The restaurant’s popular Friday chef collaboration lunch offer – a five-course degustation priced at $65 per person – will remain, however the Tuesday Test Kitchen, where chefs test out new dishes, will not be available beyond July 10.

The new direction for Sidart’s menu comes during an especially busy year for the Sahrawats, who will also take over iconic restaurant The French Café from Simon Wright and Creghan Molloy-Wright in September. The famous establishment will then be known as Sid at The French Café and while Sid will add his signature flair to the menu, the concept of contemporary NZ cuisine remains.

The news of that major acquisition came shortly after Sidart and Cassia won the Supreme Award and runner-up prize respectively for Restaurant of the Year at the 2018 Metro Restaurant Awards. Sahrawat was also named Chef of the Year at that ceremony, before recently picking up an Outstanding Restaurateur accolade at the Lewisham Awards.

Sidart’s new menu will be available from July 15, with the restaurant open Tuesdays to Saturdays for dinner and also for lunch on Fridays.

More information about the menu can be found at

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