Sepia is the best restaurant I've had the pleasure to eat in. It's one of the top restaurants in Australia and it boasts 3 Chef's Hats (from the Sydney Morning Herald). Sepia fuses French and Japanese techniques and influences. Every dish was exceptional with the taste, texture as well as the memory of it lingering long after you've taken your last bite. The dishes were elegantly presented making each truly a work of art.
Do visit Sepia and make reservations months ahead. It's absolutely fantastic.
The wait was worth it.
Amuse bouche
Poached Spanner crab, Hijiki seaweed, green tomato and lemon verbena, heirloom tomato mousse, basil
Hubby opted for the wine pairing.
Sashimi of Yellow Fin tuna, Jamon Iberico, poached quail egg, white soy jelly, dashi onion cream, Tasmanian wasabi, puffed buckwheat, red elk
Each course accompanied by a terrific wine.
Scampi tails cooked over Japanese charcoal, miso Hiramasa kingfish, shellfish custard, crystallised wakame, dill picked cucumbers, smoked trout roe, shiso
Soy glazed smoke freshwater eel, amaranth grain, sea urchin cream, arame seaweed, sorrel nori and orange
Roasted Aylesbury dusck breast, sheep yoghurt and apple, honey blackcurrant, fennel, ginger and sansho spiced crumb, Fuyu persimmon caramel
Char grilled pastured fed beef fillet, nameko, roasted buckwheat cream, sea samphire, roasted mustard seeds, salt and vinegar potato starch
Saint Agur and mascarpone cheese, crystallised macadamias, celery cress,
roasted chicory granita.
Need to have this again.
Pre dessert
Autumn Lavender Forest
Soft chocolate, chestnut and praline cream, lavender custard, blackberry sorbet, pomegranate jelly, green tea, licorice, chocolate twigs, berries, crystallised fennel fronds
Petits Fours and Tea
info@sepiarestaurant.com.au
02 9283 1990
201 Sussex Street, Sydney
