Cuisine Good Food Guide 24/25

“Within this sparse, clean dining space, with Scandinavian-style décor, eight tables are set for a journey in inventive eating, chaperoned by staff who know the meaning of smooth, professional service and a very knowledgeable sommelier who can suggest a match that will capture the imagination of any wine enthusiast, plus there’s a great selection of speciality spirits. Expect unexpected combinations on the tasting menu. Our evening kicked off with generous cubes of raw Ruakākā kingfish served crudo style with kiwifruit, jalapeño, sorrel and coconut. Dry-aged duck was faultless: a simple but effective dish where the well-aged duck had great texture against luscious prunes and a crunchy macadamia wafer. Rounding up the evening another original of parsnip ice cream on a bed of dark-chocolate balls with black pepper miso crumble. Our advice? Go see Sid if you want to dine beyond the ordinary..”