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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.
Sidart, January 2017

Dining room.

Sourdough bread with figleaf butter.
Sidart restaurant, Auckland

Lychee espuma, underneath was grape & almond gazpacho, on top were puffed buckwheat.
Sidart restaurant, Auckland

Pastry cigars, one end filled with comte cheese & sumac, other end had tangerine jelly.
Sidart restaurant, Auckland

Pasquale Stella Nera (bubbles)

Plating station (formerly the bar) brings diners closer to the food.
Sidart restaurant, Auckland

Scallop sashimi, charred onion, corn, coconut, burnt butter.
Passage Rock 2013 Reserve Viognier.
Sidart restaurant, Auckland

Roasted carrot, fresh carrot slices, carrot juice, pickled celeriac, smoked cashew puree, beetroot leaf.
Pegasus Bay 2014 Riesling.
Sidart restaurant, Auckland

View of exterior windows from our table.
Sidart restaurant, Auckland

Sky Tower framed by window.
Sidart restaurant, Auckland

John Dory, pickled woodear, charred leek, basil, parsnip puree with squid ink.
Lime Rock Gruner Veltliner 2015.
Sidart restaurant, Auckland

Bee knife.
Sidart restaurant, Auckland

Lamb, pumpkin puree & seed, freezedried kale.
Rockbare McLaren Vale Shiraz 2014.
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.
Sidart restaurant, Auckland

Refresher: custard espuma & honeycomb
Sidart restaurant, Auckland

Cucumber sorbet & raspberries, nasturtium leaf, milkfoam wafer, cardamom cream.
Pigeade Muscat Beaumes de Venise 2014, France.
Sidart restaurant, Auckland

Black sesame sponge, passionfruit, apple sorbet, plum, parsley oil, fennel frond.
Greenhough 'Ambrosia' Gewurztraminer 2014.
Sidart restaurant, Auckland

Flickr photoset
Sidart, January 2017

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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