Sidart

Sidart is a restaurant in Auckland under Chef Lesley Chandra, where handmade pasta and spice-forward accents set the tone from the first course. Step inside on Ponsonby Road and you find a relaxed, refined setting that prioritizes food-first hospitality. The change from a tasting-menu format to an Italian à la carte in September 2024 gives Sidart a more flexible dinner format. Ask staff for recommendations and try a pasta dish that reflects the kitchen’s style.

What to order at Sidart? Start with the seasonal antipasti, follow with handkerchief pasta, and finish with the daily dolce. Lesley Chandra brings formal training and personal family recipes to Sidart’s kitchen, shaping a focused style that balances precision with comfort. Chef Chandra retained his core team through the format shift, keeping the technical skill that built the restaurant’s reputation.

The move to à la carte preserves those standards while making the menu easier to approach. Though Sidart no longer offers the fixed tasting menu it was known for, the restaurant maintains a high level of service and plating detail. Staff guide wine choices when a first pick is unavailable. The result is a restaurant anchored by Chef Lesley Chandra’s personal voice.

Sidart revolves around handmade pasta and seasonal New Zealand produce threaded with Fijian-Indian spice influences. A standout is the Fijian fish curry arrabiata with handkerchief pasta, where local white fish meets a curry paste rooted in Chef Chandra’s family recipes and an arrabbiata heat that lifts fresh tomato notes. Another signature, fried lasagna, plays on contrast: crisp, golden edges with a creamy center, layered with savory fillings and a finishing herb oil for brightness. The menu allows diners to choose antipasti, pasta and mains; expect wood-fired or pan-seared proteins when available and vegetable dishes that emphasize texture and acidity.

House-made pastas change with the season and arrive al dente, dressed in sauces that range from herbaceous and citrus-bright to deep, slow-reduced ragùs. The beverage program complements the food with a curated wine list and staff who suggest pairings rather than push labels. Seasonal rotations mean the menu shifts through the year, so a dish you love in spring may return reworked in autumn. The dining room feels refined without rigidity: tables are spaced for conversation, lighting is calibrated for comfort, and service is attentive without ceremony.

The restaurant’s location in Three Lamps Plaza on Ponsonby Road places it amid a busy restaurant strip. Staff deliver friendly, knowledgeable guidance on dishes and wines, fostering a welcoming atmosphere that still respects formal plating and timing. Sidart’s change to à la carte has made the space more flexible for spontaneous dinners while retaining the polished service gestures expected from a kitchen with fine-dining roots. For planning, dinner is a strong time to experience Sidart’s menu and wine pairings; reservations are recommended for evening seats, especially on weekends.

Dress code leans smart casual, clean, restaurant-ready attire fits most tables. Walk-ins may find seats on quieter weeknights, but book ahead for Friday and Saturday evenings. If you have dietary needs, mention them when booking so the kitchen can adapt across antipasti and pasta courses. Sidart rewards diners who seek inventive Italian cooking in Auckland: the restaurant combines house-made pasta, a distinctive Fijian-Indian arrabbiata, and confident service led by Chef Lesley Chandra.

Whether you come for a celebratory dinner or a relaxed meal with friends, Sidart offers bold flavors, seasonal ingredients and a clear point of view. Sidart on Ponsonby Road offers a seasonally changing menu and recommended pairings from the team.