Síso bar and eatery

About Síso bar and eatery

Sìso is a casual bar and eatery in the heart of Remuera, serving contemporary Mediterranean food in a warm, intimate setting. The kitchen works with quality, locally sourced ingredients, honouring the traditions of Mediterranean cooking while happily bending the rules a little — think stone baked sourdough flat bread with chicken fat butter, yellow fin tuna crudo with rhubarb and citrus oil, and a 12-hour lamb kleftiko with preserved lemon and labneh.

The menu spans lunch and dinner, from snacks like freshly shucked local oysters and crispy fried Jerusalem artichoke skins with whipped goat's cheese to pastas, grilled chicken, market fish and a chef's cuts steak selection, with sauces from chimichurri to café de Paris butter. Sides like shoestring fries with pecorino and truffle oil and baby potatoes cooked in beef fat round out the table.

The bar is just as much a drawcard. There's a short list of house cocktails (the Remuera Spritz, the Siso Sour), a run of margarita variations, mocktails, a deep New Zealand and international wine list, champagne for celebrations, local beers and ciders, and non-alcoholic options. Whether you're settling in for dinner or just popping in for a drink, the welcome is the same — relaxed, friendly and distinctly local.

Sìso Bar and Eatery: Contemporary Mediterranean Dining in the Heart of Remuera

On Remuera Road, in the middle of one of Auckland's most charming village precincts, Sìso does what every good neighbourhood bar and eatery should: it makes you want to stay a little longer. The room is warm and intimate, the cooking is contemporary Mediterranean, and the tone is casual — this is a place equally suited to a long dinner or a spontaneous glass of something cold.

## A Mediterranean kitchen that bends the rules Sìso's kitchen builds around quality, locally sourced ingredients, and its food observes the traditions of Mediterranean cooking while, as the team puts it, breaking the rules just a little. That spirit shows up across a menu that moves from simple pleasures to serious plates: stone baked sourdough flat bread with chicken fat butter, freshly shucked local oysters on ice, and crispy fried Jerusalem artichoke skins with whipped goat's cheese to start.

From there, the likes of yellow fin tuna crudo with rhubarb, chilli and citrus oil, grass-fed beef tartare on beef dripping toast, and chilli fried calamari with prawn head mayo keep things lively. Mains range from a truffle potato gnocchi in cacio e pepe and fresh linguine with oyster mushrooms and truffle butter to glazed beef cheek, market fish with shrimp butter sauce, and a 12-hour lamb kleftiko with braised shoulder, preserved lemon and labneh. There's a half grilled chicken with basil pesto, the house grass-fed cheeseburger with truffle ranch, and a chef's cuts steak selection — Black Angus scotch, grass-fed Speckle Park sirloin, a bone-in ribeye for the table, or Southern Station wagyu rump — with sauces from chimichurri to café de Paris butter. Sides like beef-fat baby potatoes with pistachio dukkah and shoestring fries with pecorino and truffle oil make sure no plate leaves lonely.

## The bar pulls its weight Sìso is as much bar as eatery. The cocktail list includes house signatures like the Remuera Spritz — pink gin, lemon cordial, elderflower, prosecco and a touch of violet — the Siso Sour, the Sorrento Fizz, and a margarita family that runs from classic lime to cucumber and elderflower. Mocktails such as the French Flower keep non-drinkers in the game.

Wine lovers are well looked after too, with a deep list that travels New Zealand's regions — Central Otago pinot noir, Martinborough chardonnay and syrah, Hawke's Bay cabernets — alongside Burgundy, the Rhône, Rioja and a champagne shelf that climbs from Perrier-Jouët Grand Brut to Belle Époque, Krug, Dom Pérignon and Cristal. Beers, ciders, dessert and fortified wines, Harney & Sons teas and a full set of soft drinks and waters round it out.

## The experience Lunch runs from Wednesday to Sunday from midday; Monday and Tuesday the doors open at 3pm, with service running late every day. You can settle in for a full dinner, graze on bar plates like truffle burrata or tempura oysters with a glass of wine, or simply drop by for a drink — the welcome is the same either way.

Bookings can be made online, which is worth doing for dinner service, and gift vouchers are available if you'd rather let someone else choose their evening. One practical note for the wallet: a 1.99% surcharge applies to credit card and contactless payments, while EFTpos and cash carry no surcharge.

Whether it becomes your regular Friday-night table or the spot you save for the next celebration, Sìso does the neighbourhood-favourite thing well: good ingredients, generous flavours, and a room that feels like it's glad you came.

Signature items

• 12-hour Lamb Kleftiko
• Siso's Grass-Fed Cheeseburger
• Fresh Linguine
• Chef's Cuts
• Yellow Fin Tuna Crudo
• Remuera Spritz

Menu

Mains

• Market fish — Roasted onion soubise and shrimp butter sauce.
• Fresh linguine — Grilled oyster mushrooms, truffle butter sauce, cured egg yolk.
• Truffle potato gnocchi — Cacio e pepe with chicken gravy.
• Glazed beef cheek — Truffle potato puree, smoked bone marrow, red wine jus.
• Half grilled chicken — Basil pesto, scallions and lemon.
• 12-hour lamb kleftiko — Braised shoulder, preserved lemon, fried potatoes, labneh.
• Siso's grass-fed cheeseburger — Brioche bun, Dijon mustard, truffle ranch, fries.

Sides

• Shoestring fries — Herbs, pecorino and truffle oil.
• Creamed spinach — Classic creamy side.
• Butter head lettuce — Green goddess, cucumber, scallions, nigella seeds.
• Baby potatoes cooked in beef fat — Pistachio dukkah and buttermilk.
• Buttery potato puree — With feta and chives.

To Start

• Stone baked sourdough flat bread — Warm flat bread served with chicken fat butter.
• Freshly shucked local oysters — Served on ice with lemon and shallot vinegar.
• Crispy fried Jerusalem artichoke skins — With whipped goat's cheese.
• Yellow fin tuna crudo — Rhubarb, chilli, citrus oil and mint.
• Chicken liver parfait — Sour cherries and cherry reduction with beef dripping toast or toasted brioche.
• Siso's grass-fed beef tartare — Cured egg yolk, chives and beef dripping toast.
• Chilli fried calamari — With prawn head mayo and lemon.
• Coastal lamb ribs — Shaved Lebanese cucumber, tzatziki and za'atar.
• Little romaine Caesar — Anchovy, bacon crumb and parmesan.

Cocktails

• Siso Sour — Sloe gin, raspberry, lemon and basil cordial, apricot, whites.
• Absolute Peach — Vodka, peach, strawberry, lemon cordial, soda.
• Remuera Spritz — Pink gin, lemon cordial, elderflower, prosecco, violet.
• Hobson Highball — Vanilla vodka, lime cordial, passionfruit, prosecco, soda.
• Sorrento Fizz — Limoncello, citrus, mint, ginger beer.
• Classic Margarita — Tequila, Cointreau, lime, agave, salt.
• Pineapple & Chilli Margarita — Tequila, Cointreau, chilli, pineapple, lime, agave.
• Cucumber & Elderflower Margarita — Tequila, St Germain, cucumber, lime, agave.
• Strawberry & Coconut Margarita — Coconut tequila, lime and strawberry.
• Aperol Spritz — Aperol, prosecco and soda.
• Negroni — Malfy Originale gin, Antica Formula, Campari.
• Espresso Martini — Vodka, Kahlua, vanilla, espresso.

Mocktails

• French Flower — French white peach nectar, gold peach juice, soda.
• Melon Breeze — Passionfruit, watermelon, apple, lemonade.
• Tropical Punch — Mango, orange, pineapple, lemonade.

Bar Plates

• Tempura oysters — Six oysters in crisp tempura with lemon.
• Marinated olives — Smoked chilli, preserved lemon and rosemary.
• Whipped carrot hummus — Burnt butter and lemon za'atar.
• Pizzette salami picante — Kalamata olives, mozzarella and rocket.
• Southland lamb ribs — Tamarind glaze, labneh and pomegranate.
• Truffle burrata — Parsnip confit and truffle honey.
• Herbed potato fries — Topped with parmesan and truffle.

Chef'S Cuts

• Black Angus scotch — A 250g cut served with your choice of sauce.
• Grass-fed Speckle Park sirloin — A 250g cut served with your choice of sauce.
• Black Angus ribeye on the bone — A generous 500g-plus cut for sharing.
• Southern Station wagyu rump — A 300g cut served with your choice of sauce.
• Steak sauces — Chimichurri, red wine jus, green peppercorn, café de Paris butter or horseradish.

Beer & Cider

• Speight's Summit Ultra Low Carb Lager — Crisp low-carb lager on tap.
• Tokyo Dry — Dry Japanese-style lager on tap.
• Kirin Ichiban — Japanese lager on tap.
• Emerson's Pilsner — Dunedin-brewed pilsner on tap.
• Panhead Sandman Hazy Pale Ale — Hazy pale ale on tap.
• Little Creatures Pale Ale — Bright, hoppy pale ale on tap.
• Panhead Supercharger APA — American pale ale on tap.
• Becks — German lager by the bottle.
• Stella Artois — Belgian lager by the bottle.
• Corona — Mexican lager by the bottle.
• Emerson's London Porter — Dark porter by the bottle.
• Lion Red — Kiwi classic by the bottle.
• Guinness — Irish stout by the bottle.
• Steinlager Light — Low-alcohol lager.
• Steinlager Alcohol Free — Zero-ish alcohol lager.
• Macs Free Ride — Alcohol-free beer.
• Emerson's Little Bird IPA — Low-alcohol IPA.
• Corona Cero — Non-alcoholic lager.
• Zeffer Passionfruit Cider — Alcohol-free fruit cider.
• Zeffer Crisp Apple Cider — Classic apple cider.

Cellar Highlights

• Perrier-Jouët Belle Époque Champagne 2014 — Grand cuvée champagne from Épernay.
• Krug 172 Edition — Iconic champagne from Reims.
• Dom Pérignon Champagne 2013 — Prestige cuvée from Épernay.
• Louis Roederer Cristal 2014 — Prestige champagne from Reims.
• Dry River 'Lovat' Syrah 2018 — Martinborough syrah from the winery's flagship range.

Frequently asked questions

What kind of food does Sìso serve?

Contemporary Mediterranean food made with quality, locally sourced ingredients — small plates, pastas, steaks, seafood and slow-cooked dishes.

What are Sìso's opening hours?

Monday and Tuesday from 3pm until late; Wednesday to Sunday from 12pm until late.

Where is Sìso located?

At 311 Remuera Road, Remuera, Auckland.

Do I need a booking?

You can book a table online via the website, though popping in for just a drink is welcome too. Booking is a good idea for dinner.

Are there payment surcharges?

A 1.99% surcharge applies to credit card and contactless payments. EFTpos and cash payments have no surcharge.

Does Sìso offer gift vouchers?

Yes, gift vouchers are available through the website.

Can we just come for drinks?

Absolutely — there's a dedicated bar menu with snacks like oysters, lamb ribs and truffle burrata, plus cocktails, mocktails, beer, cider and an extensive wine list.

Tips

• {"body":"Sìso opens at 3pm on Mondays and Tuesdays, but from midday Wednesday through Sunday — plan a weekday lunch accordingly.","title":"Mind the opening times"}
• {"body":"Tables can be reserved online through the website's book-a-table page, which is worthwhile for evening service.","title":"Book ahead for dinner"}
• {"body":"Order from the chef's cuts — scotch, sirloin, bone-in ribeye or wagyu rump — then choose a sauce: chimichurri, red wine jus, green peppercorn, café de Paris butter or horseradish.","title":"Build your steak"}
• {"body":"Paying by EFTpos or cash avoids the 1.99% surcharge applied to credit card and contactless payments.","title":"Skip the surcharge"}
• {"body":"The champagne selection runs from house pours to Belle Époque, Krug and Dom Pérignon — a handy excuse for a celebration.","title":"Save room for the bar list"}

Good to know

• {"payments":"1.99% surcharge on credit card and contactless; EFTpos and cash are surcharge-free."}