Sepia Restaurant opened in 2009 and is located at the prestigious Darling Park precinct at 201 Sussex Street, 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.
The contemporary menu at Sepia is unique utilising the best of seasonal produce and drawing inspiration from Japan. From Tuesday to Saturday at dinner and for Saturday lunch only we offer a kaiseki style tasting menu that evolves frequently.
Sydney Morning Herald restaurant critic Terry Durack describes the cuisine as: "smoky, sweet, crunchy, creamy, soft, gentle, toasty, scented, clear, brothy, earthy, floral. The focus is on texture and contrast even more than taste - there's always a crunch, always a cream. It's like the love-child of Tetsuya Wakuda and Rene Redzepi of Noma; a Nordic kaiseki.
Sepia's extensive wine list compiled by award winning Sommelier Rodney Setter offers more than twenty four wines by the glass and an eclectic selection of wines from around the globe.