[Sydney] Sepia Restaurant

Among to all the fine dining restaurants in Sydney i visited during this food trip, includes Momofuku Seiobo, Quay, Tetsuya’s, LuMi, Sokyo and here, Sepia, Sepia wins over on the food side.

As one of the best fine dining restaurants in Sydney, Sepia is the creative collaboration between two of Sydney’s highly regarded food identities – Sydney Chef Martin Benn and renowned seafood wholesaler George Costi of De Costi Seafoods. Sepia Restaurant opened in 2009 and is located at the prestigious Darling Park precinct at 201 Sussex Street, Sydney. It was listed on Financial Review Australia’s Top Restaurants,Sydney Morning Herald Good Food Guide, The World’s 50 Best Restaurants, and tons of other national/international awards.


Visited: Apr.28.2015 (Dinner)

Address: 201 Sussex St, Sydney NSW 2000, Australia

Hours: Tue-Thu 6 pm-11:30 pm Fri-Sat 12:00-11:30pm, Closed on Sundays & Mondays

Menu/price: 5 course lunch $165, 9 course tasting menu $198, wine pairing $120


Once you step into Sepia, you will see a modern bar in front of you, which serves wide range of drinks and bar snacks. Both on the left and right hand sides are the main dining room. The restaurant is quite dim in the night, not that formal as those French restaurants with white cloth, the ambiance is rather relax but still upscale.



However, we felt the service was not satisfying from the very beginning of the meal. We arrived at the restaurant at 6pm, we decided the menu at around 6:10pm, but it was already 6:45pm when the amuse bouche came to our table.

Amouse Bouche

Amuse bouche was housemade tofu with tomato confit, tomato water and olive oil. The tofu was silky and has a deep tofu flavor, the tomato water as well as the tomato was on the sour side, quite refreshing.

Sashimi of yellow fin tuna, jamon iberico cream, avocado, hatsuka radish, pork crackling

First course was a beautiful plate of edible arts, i am sure yellow fin tuna sashimi is not something new to you, but with jamon iberico cream? Yes it works.


The jamon iberico cream was wrapped with the thin-sliced tuna sashimi, the cream was pretty smooth and flavorful. The juicy tuna soaked all the flavor from the jamon, the entire combinataion was very umami.  On the side, the avocado cream and horseradish balanced very well, and the pork crackings added another texture to the dish. The only down side was the tuna was not melt-in-mouth tenderness as chutoro or otoro, its tendon made me quite hard to cut it into bite-size. But in general, It was an impressive starter.

Bonito, fried potato, poached quail egg, caviar, roasted chicken powder

This dish was incredible. On the bottom was fried potato, in a pretty golden color with wonderful crispiness. A perfectly pached quail egg was laid on it, topped with fresh bonito and caviar. The roasted chicken powder brought a touch of umami from the land to the juicy and tender umaminess from the ocean. The rich and creamy egg (yolk) works so perfectly with the crispy potatoes. I am not a big fan of fried food neither potato, but this dish was irresistible.

Charcoal grilled black lip abalone,citrus dashi, Barletta onions, mukago, green tea oil, yuzu, nasturtium

Next dish was a nice cleanse-up, came with a lovely yuzu and grilled aroma. First bite was the soup, although it was just a clean dashi (Japanese clear soup), the it nicely soaked the umami flavors from the abalone, and the yuzu brought a refreshing hint to the soup. The grilled abalone itself was crunchy and tender. Simple is the best.

Bread Roll

Serving with the warm dishes, the bread roll came right after the soup. This was the only bread served at Sepia, a milk bread roll? It was, but trust me, the best so far. Freshly baked and warm served, the bread roll was pillow soft and has a mild milk flavor. The butter was in a cute sphere shape, smooth and great with the warm bread roll.

King crab, dashimaki tamago, egg rice, kabosu, blood plum, hijiki, wild wood sorrel

Next dish was an Australian style omelette, similar to the one i had at Luke Megan’s restaurant in Singapore. The jelly-like tamago was quite delicious, stuffed with creamy egg and rice with a cheesy texture. It works really well with the umaminess and sweetness from the fresh king crab. While the blood plum puree balanced vey well.



Smoked bone marrow, nameko mushroom, citrus soy, roast onion, lemon verbena

For the next course, my partner had the smoked bone marrow and i had the marron.  The smoked bone marrow was deep in flavor, it was rich in oils and melted in mouth. The citrus soy enhanced the flavor and at the time, has a hint of refreshens. For my marron, it was not that large as the one i had at Vue de Monde in Melbourne few days ago, but it was too pretty nicely processed. Its sweetness and sea flavor balanced very well with the seawerd and its sorrel on the op.

Marron (alternative dish for pescetarians)


Charcoal grilled David Blackmore wagyu, Japanese pickles, miso mustard, ice plant
Charcoal grilled David Blackmore wagyu, Japanese pickles, miso mustard, ice plant

Move on the the mains, Sepia’s charocal grilled David Blackmore wagyu presented beautifully in front of us. Cooking it involves both Western and Japanese methods. The beef was perfectly grilled, its pink center was high in oil content, the texture was incredibly juicy and succulent, another enjoyable dish.

Western Australian scampi, Japanese curry, apple, sheep yogurt, mushroom (alternative dish for pescetarians)

For me, I had the WA scampi which was also memorable. The creamy and rich scampi was umami by itself, while the Japanese curry nicely enhanced the flavor and brought another Asian twist to the dish. Apple and sheep yogurt works well for a balance, and the mushroom made the dish more complex in texture.



Seared Mandagery Creek venison, sahsho pepper, roasted artichoke, pumpkin, raspberry

The second main course was seared Mandagery Creek venison, it was succulent and flavorful. The pumpkin puree was sweet, which i though make the dish a bit heavy for our liking. But in general, it was still a nice dish.

Miso black cod, kadashi mousse, garlic chips (alternative dish for pescetarians)
Miso black cod, kadashi mousse, garlic chips (alternative dish for pescetarians)

I had the miso black cod which looks not very appealing, although its moist flesh was pretty high in oil contents, the entire flavor was too salty for my liking.

Winter chocolate forest
Winter chocolate forest

After the mains, we were served with the pre-dessert at first, which was some figs thing. Unfortunately i lost the picture and i cannot remember it very well.

For the dessert part, my friend had the  Milks Milk chocolate, coconut yoghurt, rice milk pudding, goat milk dulce de leche sheep milk sorbet, milk cake, milk crisp, yuba. Consists of milk in different forms and textures, the overall flavor was quite nice.

But i certianly loved mine, which was the signature dessert at Sepia. Made of soft chocolate, hazelnut & almond, lavender & honey cream, blackberry sorbet, caramel & shiso vinegar jellies, green tea, licorice, chocolate twigs, bronze fennel, the presentation of the food was like a forest as well. I really enjoyed the strong chocolate, and it was pretty well balanced. The whole combination was a flavorful and textural harmony.


Just as i mentioned previously,the food at Sepia was enjoyable, probably the most impressive meal in Sydney on the taste side. While regarding to its service, we were really disappointed. This was probably the longest meal so far in my life, from 6pm till 11:30pm, and the first hour was just a waste. There was a large group of guys celebrating someone’s birthday that night, thus it was quite noisy, i even forgot i was eating at a fine dining restaurant. But as long as the food was pretty impressive, i still strongly recommend Sepia.


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