Was in Sydney for a weekend trip to celebrate a friends birthday and the celebration dinner was held at Sepia. Quite a prestigious little place, restaurant of the year and three hats. Had the degustation with matching wine, and in hindsight, each dish was amazingly complex. And the degustation was very well harmonised and built up with each course.
The dinner started with a delicate little dish: “udon, smoked roe, tomato“.
“Sashimi Yellow Fin tuna, Jamon Iberico, apple, daikon, white sesame cucumber and sake, wasabi” was texturally interesting.
Winning dish of the night: “sashimi of bonito, flavours of roasted chicken, umeboshi, upland cress, green tea, nori“. Maybe dish of the year. The sashimi is topped by crispy chicken skin, and the cream at the centre of the plate taste like the best roast chicken in the world.
“Yabby, seaweed puree, ginger, shellfish and blood orange emulsion, sorrel“: Sweet yabby in a thick emulsion… crazy textures, with a complex taste.
“Glazed smoked fresh water eel, sushi rice, shiitake mushroom, garlic emulsion, green apple, pickled aka seaweed“: taste like an upmarket version of eel sushi!
“Chargrilled wagyu rump, sea urchin and wasabi butter, garlic chive mustard leaves, ponzu“: this was amazing. Salty tasty butter with a beautiful piece of meat.
“Sansho seared Mandagery Creek venison, beetroot butter, horseradish chestnut mushroom“: Pretty as a picture, and great tasting.
Palate cleanser: “Meyer lemon butter, ginger bread crumb, sheep yoghurt sorbet, fennel, olive“.
Gorgeous “strawberry and yuzu bomb” dessert – was like a surprise with each bite.
“Winter chocolate forest” Soft chocolate, hazelnut and almond, orange and thyme cream, sour cherry sorbet cocoa brandy jellies, green tea, licorice, chocolate twigs: Complicated and yummy dessert.
Food was beautiful, service was good (but could be better) although perhaps looking after such a big party is challenging. We had a group of 14, and dinner took about 6 hours. Service was good, but there were a few hiccups. For example, were were given bread between the third and fourth course (which had a significant wait).
Would I recommend Sepia? Yes, not only was the food excellent, there were some really clever elements to it (fish and roast chicken!). I look back at the experience and think that there were so many dimensions (lenses!) to each dish – texture, taste, colour, smell. Quite remarkable.
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