GOAT by Sid Chopra

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GOAT By Sid Chopra
Join us on a culinary journey to explore the unexplored side of Indian cuisine, right here at GOAT

📍 12 Wyndham St, Auckland CBD
🌐 goatakl.co.nz
📞 09 377 7414

TUE - THU 5:00 PM till late
FRI - SUN 12 PM till late
MONDAY - CLOSED

Last night was one of those moments I will remember for the rest of my life.When I first dreamed of becoming a chef, I n...
01/07/2026

Last night was one of those moments I will remember for the rest of my life.

When I first dreamed of becoming a chef, I never imagined that one day I would be standing on a Michelin stage alongside some of the world’s finest chefs. Dreams really do come true.

We are incredibly proud to be the only Indian restaurant in Auckland to receive a Michelin Bib Gourmand this year. It is a moment that means so much to our team and, we hope, another step forward for Indian cuisine in New Zealand.

This recognition belongs to our whole GOAT family.

To Monica, Nick, Blennie, Sanjay Dutt (Aayush), Goldy, Mazu, Hugo, Zibisco, Mohan, every member of our current team, every past team member, and everyone who has played a part in shaping GOAT 🐐 thank you.
Your passion, hard work, belief, and countless hours have made this possible. Every service, every plate, every late night has led us here.
Once you’re part of GOAT, you’re always part of its story.

To our guests, thank you for believing in us, supporting us, and allowing us to share the stories of India’s regions through our food.

GOAT has always been about celebrating the depth, diversity, and soul of Indian cuisine. Last night, those stories were recognised on one of the world’s biggest culinary platforms.

This is not the finish line. It is another step in the journey.

Thank you, Auckland. Thank you, New Zealand. Thank you to everyone who has believed in us from day one.

Here’s to putting Indian cuisine on the world map one plate at a time. ❤️

Sid

India never stands still. Neither do we.A few regional classics. A few dishes inspired by my recent trip through Bangalo...
12/06/2026

India never stands still. Neither do we.

A few regional classics. A few dishes inspired by my recent trip through Bangalore. Research, memories, and flavours that stayed with me long after the journey ended.

Honest food. No gimmicks. Just dishes we’re genuinely excited to cook.

New menu live now

05/06/2026

Research. Travel. Inspiration. Evolution.

A handful of new regional classics and a few dishes born from my recent Bangalore adventure.

New menu drops Friday, 12 June.

Watch this space.

TABAK MAAZOne of Kashmir’s most iconic dishes from the legendary Wazwan feasts of the valley.Slow-cooked lamb ribs, cris...
28/05/2026

TABAK MAAZ

One of Kashmir’s most iconic dishes from the legendary Wazwan feasts of the valley.
Slow-cooked lamb ribs, crisped over fire, paired with doon chutney, roasted capsicum, Kashmiri chilli coulis, pickled onions and mint.

Rich, smoky, sharp, spicy and built to be eaten with your hands.
The GOAT way.

Our GOAT Champaran has been recognised again at the Iconic Auckland Eats 2026.A massive thank you to everyone who took t...
13/05/2026

Our GOAT Champaran has been recognised again at the Iconic Auckland Eats 2026.

A massive thank you to everyone who took the time to nominate us, vote for us, visit us, bring friends in, and keep backing what we do at GOAT.

This dish means a lot to us. Inspired by the slow-cooked clay pot curries of Bihar’s Champaran region, it’s bold, rustic, messy, rich, and a true connection to rural India, exactly the kind of regional Indian food we opened GOAT to showcase.

To see Auckland continue to embrace these lesser-known flavours of India honestly means the world.

From India, with love.

Sid & Team GOAT ❤️

NEW REVIEW- Big moment for us at GOAT.Grateful to be featured in Cuisine Magazine  and humbled by such a solid review. B...
23/04/2026

NEW REVIEW- Big moment for us at GOAT.

Grateful to be featured in Cuisine Magazine and humbled by such a solid review. Built from scratch, backed by instinct, and shaped by a few risks along the way and seeing it recognised like this means a lot.

A big thank you to Kelli Brett for the opportunity and platform.

Special mention to Kerry Tyack for understanding and appreciating what we do at GOAT, that means everything.

GOAT has always been about showcasing a side of Indian food people don’t often see regional, honest, full of character. Glad that’s come through.

Grab the latest issue of Cuisine Magazine and dive into the full story.

From India, with love.

Sid

LAMB REZALA Mughal roots. Bengal finesse.No heat. No heaviness. Just balance.
04/04/2026

LAMB REZALA
Mughal roots. Bengal finesse.
No heat. No heaviness. Just balance.

HAPPY EASTER 🐣
31/03/2026

HAPPY EASTER 🐣

Address

12 Wyndham Street
Auckland
1011

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