For anyone who covets the light, delicate taste of whitebait, you will be pleased to know that the time has come, once again, to celebrate gastronomy’s tender delicacy in all its glory. Whether showcased in a flavourful fritter, or lightly floured and fried to crisp perfection, whitebait is set to take centre stage at menus city-wide over the coming weeks — but no one does it quite like Sìso.
Here, across the month of September come lunchtime (12-3pm) Wednesday through Sunday, you’ll find whitebait served in every which way — kicking off with an alluring whitebait special. For $49, you’ll find a tasty, decidedly Kiwi whitebait fritter — served atop a soft, buttered round of white bread, with saffron lime aioli, accompanied by a crisp glass of Perrier-Jouët’s Grand Brut.
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And, as the month progresses, chef Michael Hill and his clever team will be rolling out a series of whitebait-centric dishes, the first of which sees these tasty morsels served the British way — but with an elevated Sìso slant. The Whitebait Crispy Roll sees whitebait individually dusted in flour and fried, served wrapped up in pillowy soft Tip Top bread, with a sumac, saffron and lime sauce. Sublime.
Keep an eye on the menu (or simply stop by on the regular) to wholly embrace whitebait season at Sìso.
