Since inception in 2009, Sepia has evolved from business-crowd pleasing bistro to an elegant New York brasserie-style establishment nuanced by a pervading Japanese sentiment that has not only elevated it to one of our most important restaurants, but one of the best on the planet. And yet even with the string of accolades, owners Martin Benn and Vicki Wild have not paused for breath. The beating heart of Sydney’s finest continue to evolve and adapt their vision of dining each day and it’s why this Sussex street 80-seater stands tall at no.84 in the world. Here the devil is in the detail. From the warm ‘old friend’ welcome, as if they’ve been waiting all their life for you, to the meticulous, personable service and intimidation free flight through sommelier Rodney Setter’s wine list. Dark brown tones, art deco meets modern and sleek with the mood of Jazz bar and it’s the shire brilliance of chef Benn that provides the high notes. He manages to walk the tight rope of invention without forgetting to be delicious. Rolled sashimi of Yellow Fin tuna is filled with Jamon Iberico cream, then sushi rice adorned in black truffle, while uni crowns bone marrow and toasted breadmilk to make for breath-taking bedfellows. Meanwhile Japanese pickles bring balance to the rich embrace of slow-cooked then lightly charred David Blackmore’s Wagyu karubi. And just when you thought that was the main event, Benn delivers a world of whimsy with desserts. The Pearl lands as if it were an orb flying through space to crash all over your plate. The textural temptations of his seven milk deliver shire joy and the infamous jewels of crunch and cream in his Chocolate forest just astound. With Wild, arguably Australia’s smartest restaurateur and Benn our finest chef, in charge, no wonder Sepia is a global hit.
Tel: 02 9283 1990

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