People
The Philosophy
At Sidart we believe in showcasing the best seasonal produce and ingredients from some of the finest growers and farmers in the Auckland region and the whole of New Zealand. Selecting exceptional ingredients from local suppliers is at the forefront of our ethos.
Owner and executive chef Lesley Chandra and his team use the seasons and availability to inspire the ever-changing menu. Lesley has embraced his Fijian Indian roots, embedding them into the menu with the interplay of colours and textures that bring Chef Lesley’s cuisine to life.
Our wine list features some top New Zealand and International vineyards. Focusing on smaller, boutique vineyards with a minimal intervention approach to winemaking the wine list reflects our commitment to working with local, seasonal, environmentally conscious ingredients. We offer drinks matching with our meals where guests have the opportunity to choose between local and international pairings. Each wine is chosen with the flavours and components of each dish in mind and tend to be unusual or unheard-of varietals or styles.
We pride ourselves in offering warm, personable service. Sidart is an extension of our home, and we aim to make guests feel at home while they dine with us. Each table is given the same level of professional and friendly service and time by all our team. Service should be as fluid and seamless as possible with minimal interruption to the guests dining experience.
At Sidart we offer both A La Carte and degustation menus.
Lesley Chandra - Owner & Executive Chef
In September 2021 Lesley became the new owner of Sidart, continuing the 12-year legacy built by previous owners and founders Sid and Chand Sahrawat.
Originally from Fiji, Lesley’s love affair with food began when he was 16. Starting as a dishwasher and working in other kitchen roles, he was immediately drawn to the intensity of the environment. His passion for organization and discipline grew and he eventually embarked on a 12-month diploma in cookery at Auckland Hotel and Chef’s Training School when he was 19.
After a few years of work and travel Lesley found himself working at Baduzzi under the tutelage of chef Ben Bayly who, after a period of time recommended Lesley to chef Sid Sahrawat, who was looking for a head chef to help develop the menu and run the kitchen at his new restaurant, Cassia.
So began Lesley's first head chef role at Cassia in 2014 where he assisted chef Sid and the team create its famous and eclectic modern Indian menu which went on to garner many awards.
In 2016 Lesley and his partner Lucia then chose to take a year-long sabbatical to the UK, where he worked as Junior Sous Chef at the Typing Room in East London. But in 2017 he was back in the Sahrawat stable, working in a research and development role created especially for him at Sidart. He led the R&D at Sidart until September 2018, when the Sahrawat’s acquired Sid at The French Café and appointed Lesley as their new head chef there.
Lesley returned to Sidart as head chef in June 2021 and took full ownership in September 2021.
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