Fine Dining at Sepia Restaurant

Last weekend, the new Boy took me to Sepia Restaurant at Darling Park for a very delicious 10-course treat.  Sepia is the collaboration of two Sydney foodies, George Costi and ex Tetsuya’s Head Chef, Martin Benn – so you can only expect the very best.  The restaurant is inside a little room in Darling Park with very limited seating, dark interiors and low lighting which gave it an intimate, cosy and romantic feel.  The waiter/waitress to patron ratio was fairly high so we had a lot of attention from start to finish.  Soon after we were seated we were asked if we were allergic to anything (luckily both of us aren’t) and whether we were ok with the surprise 10-couse degustation menu (we love to be surprised!).  The menu was Japanese-inspired with ingredients like ponzu (a type of soy sauce) and shiso (a Japanese herb) and uses a variety of interesting and fresh seasonal produce like Tasmanian black truffle and sorrel (a type of herb).

Here is the menu for our evening (which was delivered in a lovely black envelope right at the end):


And here are a couple of photos from the menu.

Sashimi of bonito, flavours of roasted chicken, umeboshi, upland cress, green tea, nori.

Translation: fresh sashimi on some kind of creamy omelet with water cress and crackly bits on the side – creamy, smooth, crackly and divine.



Yabby, seaweed puree, ginger, shellfish and blood orange emulsion, sorrel.

Translation: deep fried shellfish with a tangy, creamy sauce – nothing like any other tangy sauces you will ever have in your lifetime.



Charcoal grilled wagyu rump, miso mustard cream, garlic chive, mustard leaves, ponzu (Japanese soy sauce).

Translation: traditional beef with mustard sauce but given an extra kick with ponzu and garlic chives – very clever and very tasty.



Butter poached King George whiting, Tasmanian black truffle toasted milk crumb and brown butter.

Translation: it was poached in butter and served with black truffle that they toasted with milk crumbs and brown butter – how could it now have been anything short of delicious?



Meyer lemon and yuzu cream, ginger bread crumb, sheep yoghurt sorbet, fennel, olive.

Translation: a strawberry made out of sorbet with a soft, lemony cream – possibly the most delicious dessert I have had in my life so far.


Needless to say, the Boy and I were stuffed by the end and only grazed our last course (and we didn’t even have the optional course!).  We were both in a very happy place by the end.

I highly recommend this restaurant if you’re a foodie and/or have a special occasion to celebrate with a special someone! Make a booking in advance, but you may be lucky like we were – the Boy called just a couple of hours before and we were able to get a table as soon as we walked in.  They were lovely to deal with too – we were very impressed! Oh and remember to get a little dolled up – it is that sort of restaurant after all and you might as well make a night of it!

Maadz xoxo

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