We finally got here!
Sidart review - AMAZING experience and beautiful food with exceptional service. The indian touches are subtle - a kaffir lime leaf broth, cardamon infused dessert, tamarind, smokey flavours etc and some really amazing food/science techniques. The burnt butter powder was out of this world as was the foam covering one of the courses - it just dissipated as soon as it touched your mouth. We ate raw kingfish and trevally as well as venison tartare. Cooked hapuka, duck and Hawkes Bay Lamb.
I asked why there was no beef/pork wondering if it was a cultural decision but no, just the menu of the month. (They change it monthly). Full on fine dinning is not really my thing BUT if you love to be challenged with flavours and really enjoy everything that comes with the experience - white table cloths, laguiole knifes, bespoke tableware by Auckland potter Peter Collis this experience is totally for you.
My only gripe is the cost! I totally understand why they need to charge what they do as every element takes time but at $160 a head (minus drinks) we walked out
spending $480. That included a bottle of Italian sparkling, sparkling water and 2 glasses of dessert wine. We put it down to an amazing experience and loved every minute of it despite the awful Auckland weather, we even got to see the city views through water drops and scaffolding.
Vanessa