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06
Sepia
Modern Australian
  • 201 Sussex St,
    Sydney, NSW
  • (02) 9283 1990,
    sepiarestaurant.com.au
  • Lunch Fri-Sat noon-3pm

    Dinner Tue-Sat 6pm-10pm

Sepia
-33.872282,151.203664

Let us examine the keys to Martin Benn's cooking. There's the classical training that took him from Marco Pierre White's kitchens to running Tetsuya's to here. There's his obsession with seafood, the more luxe the better, and then there's Japan, which provides so much of his inspiration. But the result is wholly Sepia, whether it's a circlet of freshwater eel, glazed Japanese-style but paired with crisp apple and the lactic freshness of sheep's milk yoghurt, or hugely rich wagyu beef, which he sears in thin layers and stacks to form a clever steak, lightened up with wasabi and miso mustard. Desserts are complex to the point of fussiness. But at Sepia, perhaps more than anywhere in Australia, dashi, shiso and a whole lot of Japanese citrus chime with purslane, partridge and deftly poured offerings from Rodney Setter's almost wilfully exotic wine list. This is a temple of professionalism, from the muted, comfortable setting to the crisp service.


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • 4 courses $145

    Dégustation $175 

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Martin Benn

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