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Soon Lee

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06:28 pm: Sidart: first Tuesday Test Kitchen of 2017
We went to Sidart for their first Tuesday Test Kitchen of the year. The menu changes every week and we haven't been since they refurbished. The bar area has been moved to the expanded space, the Alhambra Room, and a plating station sits where the bar used to be. I like that it brings the kitchen closer to the diners.

We had an early reservation which worked really well; we got to watch Auckland shift from day to night from our table. Some of the friends we went with hadn't been to Sidart before, and I am glad they had a good time. (It's not guaranteed that a restaurant you like is liked as much by other people; tastes being so idiosyncratic & personal.)

Flickr photoset here.
https://flic.kr/s/aHskMiVURa
Sidart, January 2017

Dining room.
https://flic.kr/p/Rfjb89

Sourdough bread with figleaf butter.
https://flic.kr/p/QJsVgS
Sidart restaurant, Auckland

Lychee espuma, underneath was grape & almond gazpacho, on top were puffed buckwheat.
https://flic.kr/p/R8as5V
Sidart restaurant, Auckland

Pastry cigars, one end filled with comte cheese & sumac, other end had tangerine jelly.
https://flic.kr/p/Q2kvcJ
Sidart restaurant, Auckland

Pasquale Stella Nera (bubbles)

Plating station (formerly the bar) brings diners closer to the food.
https://flic.kr/p/Q2kwoS
Sidart restaurant, Auckland

Scallop sashimi, charred onion, corn, coconut, burnt butter.
Passage Rock 2013 Reserve Viognier.
https://flic.kr/p/RfjupE
Sidart restaurant, Auckland

Roasted carrot, fresh carrot slices, carrot juice, pickled celeriac, smoked cashew puree, beetroot leaf.
Pegasus Bay 2014 Riesling.
https://flic.kr/p/QJtd63
Sidart restaurant, Auckland

View of exterior windows from our table.
https://flic.kr/p/RfjCJ5
Sidart restaurant, Auckland

Sky Tower framed by window.
https://flic.kr/p/R5wkdf
Sidart restaurant, Auckland

John Dory, pickled woodear, charred leek, basil, parsnip puree with squid ink.
Lime Rock Gruner Veltliner 2015.
https://flic.kr/p/QJtoFS
Sidart restaurant, Auckland

Bee knife.
https://flic.kr/p/QJtw11
Sidart restaurant, Auckland

Lamb, pumpkin puree & seed, freezedried kale.
Rockbare McLaren Vale Shiraz 2014.
https://flic.kr/p/Q56Rv8
Sidart restaurant, Auckland

Auckland sunset out the window. One nice thing about eating out this time of year is watching the long days fade into night.
https://flic.kr/p/R8aSTc
Sidart restaurant, Auckland

Refresher: custard espuma & honeycomb
https://flic.kr/p/Q2m9tY
Sidart restaurant, Auckland

Cucumber sorbet & raspberries, nasturtium leaf, milkfoam wafer, cardamom cream.
Pigeade Muscat Beaumes de Venise 2014, France.
https://flic.kr/p/Q2meyY
Sidart restaurant, Auckland

Black sesame sponge, passionfruit, apple sorbet, plum, parsley oil, fennel frond.
Greenhough 'Ambrosia' Gewurztraminer 2014.
https://flic.kr/p/RiP6yx
Sidart restaurant, Auckland

Flickr photoset
https://flic.kr/s/aHskMiVURa
Sidart, January 2017

Summary:
Sidart is as good as ever, so if you like that sort of thing, do give them a try. They remain one of my favourite restaurants.

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