Read all about it here. I’m definitely getting that miso black cod and Blackmore wagyu with miso mustard ! I daresay of the two dessert choices, the chocolate hemisphere was my pick. View the menu, check prices, find on the map, see photos and ratings. When you get to this dessert, I hope you’re not stuffed yet, because this will push you over the edge. This was particularly delicious, primarily because it’s not as heavy as most cannoli are. Good news Melbourne, bad news Sydney. Check out the menu for Sepia.The menu includes a la carte, four set, degustation, and bar. If that chocolate hemisphere was the first choice of dessert, then that leaves no doubt that Sepia’s most famous dish – the chocolate forest was the other option. MENU Supper Menu (From 10pm) Two Course $90/Three Course $120 $90 Located just steps from the Opera House, Aria is the perfect location for elegant pre-theatre dining in Sydney. Went here for dinner last night and I was impressed! Sepia’s product-driven menu showcases the quality and purity of the ingredients, letting both the ingredients and Chef Andrew Zimmerman’s passion for what he does shine through. #QualityControl. ... Price Range: $$$ $ ... Saturday lunch and Saturday evenings a completely different degustation menu is offered that evolves each week. However, the green almonds were extremely bitter, and there was a particularly sharp taste of something I couldn’t quite describe in the broth. A sashimi of yellow fin tuna, but with jamon iberico cream? Sepia. This is the meat dreams are made of. Love your photos!!! Sure, by this point, we were bursting at the seams. ... After so much anticipation the service was average Thanks for pointing it out. It's been a sh*t year for so many people. 22,811 were here. On Friday evenings, Saturday lunch and Saturday evenings a completely different degustation menu is offered that evolves each week. Looks very appetising! It’s complemented by the inimitable texture of silken tofu, with flavour brought about by a rather tea-like chrysanthemum infusion which tasted like a dashi. Cost $245 a head for a 19-dish, 12-course tasting menu, plus drinks. Also see photos and tips from visitors. I don’t blame you though . In this wish-it-were-bigger bowl, the star of the show is the lovely spanner crab and all its creamy textures. Sepia’s the only restaurant where I make the conscious decision to order oysters on top of our degustation. Sepia is a Modern Australian Restaurant in Sydney CBD, Sydney - New South Wales. Or enough to get by because I super want to visit the restaurant of the year Awesome photos! La Rosa The Strand is a Roman wine bar and osteria located in Sydney’s historic Strand Arcade. I honestly can’t answer that question for you as I’ve never enquired about it! Hi Stephanie, it should be end of the year, though naturally check back on their website for the latest news. It’s a sweet-ish flavour but it’s actually savoury. Sepia supports local artisan farmers and proudly encourages craftsmanship and the revival of traditional practices. Overall, Sepia has definitely improved each time I’ve visited. I think you know what’s good value. 6,199 were here. interested in the “spring” chocolate forest as well, will see how it goes (should get the spring one based on the menu). Thanks. A product-driven menu showcases the purity and quality of the ingredients. A one-bite punch of scampi served with all of the best bits of pork – jamon, pork cheek, and crackling. The “pear” is actually a sorbet, because who wants to actually eat a pear when presented with one? With this, my fifth visit may well be my last as it exists now. I think i will have a hard time filling my tummy with the desserts, so many.. btw i won’t delay dining here for anyone who is interested. , the food nice but the experienc terrible. My parents were suitably impressed as well, and that doesn’t happen often! I’ve always thought Sepia’s forest as an impressive dessert owing to the technical chops required in its creation. Roasted, earthy walnuts sit below the “pear” and bittersweet endive & celery round out the dish. Even Martin Benn admitted that shortly after featuring it on the menu at Sepia, the retail price had doubled overnight from $9 to $18 per kilo. The flavour was decidedly earthy and salty courtesy of the miso. Hi Richard, Sepia has so far always had their stones on the menu – be sure to ask for them though, because it’s not actually a listed item. Butter poached spanner crab, house made silken tofu, kabu & chrysanthemum cream, elk. A secret menu, as it were! All sorts of crunch was represented: nutty, crispy, stiff, crumbly, you name it. Miso black cod, yuzu curd, salanova lettuce, water chestnut. A very likable plate, not dissimilar to most of what Sepia has to offer. Sepia’s classic fusion technique is fully extolled with a dish that would be out of place at any other restaurant: tuna w/egg yolk, white cheese & soy sauce. Our seasonal menu rooted in tradition showcases pristine natural ingredients, organic and/or sustainable when available. Aqua is located above North Sydney Olympic Pool , corner of Paul & Northcliff Streets, Milson Point. will ask for it! Vegetarian Happy to do a vegetarian (not vegan) menu with 24 hours' notice. A 5-course lunch at other times will run you $195. This dessert goes way back, and is so famous that Sepia can never truly take it off the menu – it remains a secret item that can be ordered on request (pro-tip). A subtly sweet pear sorbet, fashioned to look like the fruit off which it’s based is surrounded with comte forming a bed of cheesy luxuriance. Post was not sent - check your email addresses! Hi Michael, do you know when Sepia will close its doors in Syd for the move? Oh, and those garlic chips…addictive as crack. SEPIA is an elegant international city restaurant and wine bar, reminiscent of New York or London. But people like Martin Benn fill a rare void in successfully marrying East and West, elevating cooking to a level that can be considered world-class. It’s quite the accolade to live up to; the experience had better be world-class, right? The consistently sweet, almost buttery blueberries were definitely the highlight. The centre of it is a creaminess that’s got that unmistakable tang of cheese. The definition of balance. After so much anticipation the service was average Begged for a wine top up. It doesn’t get much more textural than this. Hope it fulfils “restaurant of the year” material for you! Find diner reviews, menus, prices, and opening hours for Sepia on TheFork. March 3rd, 2017 was not a great day for Sydney foodies. Sepia fantastically navigates a modern western menu interspersed with Japanese influences. Comte, pear jelly, roasted endive, fried walnuts, plum, celery. ... such as Vega Sicilia Unico 1999 at AS$1,350 compared to its retail price of AS$561, and Leflaive Chevalier Montrachet 2011 at AS$1,400 for a bottle with a current market value of AS$884. Settings. Excellent plating! and wonder if the japanese stone is still there! Treated us like shit. The comte & pear jelly w/roasted endive is an optional cheese course, but one which I strongly recommend ordering. I’m sure you’ll be with me , I'm Still Hungry - A Food & Travel Blog by Michael Shen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Saikou salmon, smoked roe, sudachi & calendula / cobia, dashi cream, water chestnut, nori & dashi jelly. All info on Sepia in Chicago - Call to book a table. The risk of the dessert becoming cloying was mitigated by the inclusion of a tart, refreshing coconut sorbet, and the texturally zingy crumb of crushed gingerbread. It’s a textural marvel that’s for sure, and everybody loves chocolate soil. A dish that was prettier than it tasted. Located at the intersection of tourist and business-end Sydney, Sepia is ideally placed to serve all comers with three dining areas. With a degustation price of $180 (mandatory Fridays/Saturdays), you don’t tend to make a habit of revisiting a fine dining restaurant like Sepia unless each visit is an courant. He keeps coming up with new things that make me want to go back (I want that pear and the citrus!). It’s a great roll of bread, just be sure to actively ask for more – seconds aren’t guaranteed if you don’t! The imperador was soft and buttery, easily the best part of the dish. So it is at Sepia restaurant, where chef Martin Benn assembles Japanese ingredients into edible sculptures of … Sepia vs Tetsuya's. The Summer variant featured blackberry sorbet, with all the other trappings – various nuts, jellies, twigs/soil and elderflower making their respective appearances. I decided to treat my parents to Sepia as they just went through a busy period at work. In 2020, It's probably not an army worthy of Mordor, but th, Gingerbread mudcake, whipped dark chocolate ganach, Last Sushi Oe omakase for the year. The meal was quite filling for me, but you may have a bigger appetite! This imparted a smoky char to the tender and succulent meat, with well-rendered pockets of fat that exploded and quickly melted away. It is with great sadness that the best dish on Sepia’s menu is also one of its smallest. The views are absolutely gorgeous with direct water-views of Sydney Harbour, the Bridge , Opera House and Luna Park. You lucky ducks. Totally my kind of dish. Special demands ignored. The final savoury course of the meal attempts to end on a high note, with David Blackmore’s award-winning wagyu in town. Pre-dessert “citrus”: mandarin, blood orange, yuzu, dai dai, sudachi, sweet violet. Pre-dessert: pumpkin cannoli, buckwheat cream, pumpkin praline, caramelised miso & pumpkin ice cream, popcorn sugar. That Sepia would announce its closure some time in late 2017/early 2018 shortly after being made visible on the world stage was most poignant. Begged for a wine top up. Winter chocolate forest: soft chocolate, hazelnut & almond, lavender & honey cream, blackberry sorbet, caramel & shiso vinegar jellies, green tea, licorice, chocolate twigs, bronze fennel. Perhaps without the show-stopping views of Quay, Bennelong or Aria. It works. I don’t even know of that many. Summer chocolate forest – soft chocolate, hazelnut & almond, rose geranium cream, blackberry sorbet, rose water jellies, green tea, liquorice, chocolate twigs, bronze fennel, elderflowers. Will put this on my list for restaurants to visit next time I am in Sydney. Why waste words when you can just eat? While I’ve visited Sepia numerous times over the years, it would be remiss if I didn’t patronise the restaurant at least one more time before it’s final curtain call – a salute to a canonical example of Japanese-Western cuisine as it stands in Sydney. … Sepia. Drinks Care for nothing but champagne matched to your food? The central components are so rich that the avocado cream is actually refreshing when taken afterwards. However, plenty of restaurants treat Blackmore Wagyu with more aplomb and technique. Seamlessly melding refined and rustic, vintage and contemporary. There is a certain hearsay that coalesces in the reader’s mind when they see a superlative like “Restaurant of the Year”. That sucks, but I guess it’s inevitable. Share this one, because you may just die of cheese overdose if you try tackle it yourself. While I’m not a devout fan of the List and how it works, I wholeheartedly agree that Sepia definitely is ‘one to watch’ (side note: shame that it wasn’t recognised this year.). Flavours are very much umami thanks to the potato dashi and chicken fragrance. 201 Sussex Street, Sydney, 2000, Australia. Notifications. I’m so glad you shared Sepia. Will go for next weekday degustation, secured a booking! Perhaps next time we’ll go for a half dozen each instead of a measly two. As explained by our waiter, the miso itself is marinated over four to five days, the fish is poached first, then grilled over charcoal. An optional cheese course that I highly recommend sharing (unless you’re still starving at this point) is the comte w/pear jelly. Sorry, your blog cannot share posts by email. 6,199 were here. Suffice it to say, this dish is up there with the rest of them. This looks right up there with with Quay. Always picture-perfect with Sepia. A bit of crunch on the side helped to cut through the overall richness of the dish. A contemporary menu and an excellent wine list. Martin Benn is a master with desserts (and composed cheese courses)! Martin used this video as a presentation aid during his live cooking demonstrations at the World Chef Showcase in Sydney. Charcoal grilled Dorset lamb breast, miso & cauliflower mousse, sansho, celtuce, barletta onion, ice plant. Snacks comprising of pristine saikou salmon from Mt Cook w/smoked roe, and a moreish bite of cobia & dashi jelly tease with incredible flavour, in a portion that’s got to be deliberately crafted to leave me wanting more. Did you know that the chocolate forest isn’t Sepia’s OG dessert? Sweeping three hats consistently since 2012, I finally had the opportunity to dine at Sydney's Sepia. Charcoal grilled David Blackmore wagyu karubi, Japanese pickles, miso mustard, ice plant. Creation of the stones starts at 14:27. It’s quite airy, so it tastes relatively clean, and once again, throws you a lifeline when you’re on the brink of being overwhelmed. The word itself has a romantic glow – high-contrast, red-brown photography that imparts a beautiful, surrealist cast on reality. The salmon was soft, citrusy, and refreshing, while the cobia (a type of kingfish) was heavily smoked; perfectly balancing against a breathtakingly light & refreshing dashi jelly. Sepia is not a perfect restaurant, that doesn’t exist. Tuna does what tuna does best – its texture is beautiful and soaks up all of the flavour of that jamon fattiness. A devilishly technical pastry, Been quite awhile since I've posted a picture of r, First visit of 2021 at one of my favourite restaur, First omakase of the year starting 2021 off on the, NYE dinner at @rons_kitchen ft a side of fireworks. While not plated in a way that really shows off the miso black cod (actually, I’m not a fan of the plating here at all), it’s a dish that still knows how to deliver. Fourth time is the new third time lucky. Just a note that oysters are molluscs and not crustaceans, so you will need to pick another critter to be your favourite crustacean. It’s heaven for acid fruit lovers. A good thing. Sepia celebrates tradition with a modern twist. It appears to be piped into the tuna, which is shaped as a torus (circular hollow tube). Blueberries & coconut sorbet decorated with purple linaria flowers formed the first proper dessert course. Chocolate, caramelised apple cream, artichoke, blackcurrant, cocoa nib, pecan brittle. Treated very average. A perfect dish in every way, it was faultless, as far as I’m concerned. I’m totally chuffed to have dined at the Restaurant of the Year for 2014. Sepia’s charcoal grilled David Blackmore wagyu manages to capture the beef in a way that somehow invokes both Japanese, as well as Western methods of cooking this sacred red meat. , the food nice but the experienc terrible. Built from an 1890 print shop, Chicago's Sepia restaurant features memorabilia from the Windy City's bygone eras. When booking Sepia, try to book as far in advance as possible to ensure you get a table. It reminded me to visit one of these days! There will be a next time. At this point, we got to choose from one of two options. Would it be an additional charge on top of the degustation. Sepia is located at Sydney CBD, Sydney - New South Wales. That it has stunning looks is only part of the equation. There’s a bounty of flavour, coming from the fresh crab itself, the pea dust which tastes surprisingly like a vegetal cheese, and then there’s that unadulterated horseradish hit. But the finale has inexorably made its way onto our tables. The new system is not compatible with any score given prior to 11/11/2014. Went here for dinner last night and I was impressed! Haven’t seen a spring one though…. Delivery & Pickup Options - 1131 reviews of Sepia "This newest addition to the Warehouse District is likely to blow you away with its innovative drink and food menus, great service and ambiance that still has me thinking about it. The fun is when it’s cracked open – I’m not entirely sure on the liquid cheese, but it’s almost certainly gruyere. Flavours were represented by dark black currants, nutty caramel, and a bit of apple fruitiness – though that last one was so subtle I almost couldn’t taste it. Martin Benn began his career in London, learning French gastronomy under Michel Lorrain at the Oak Room, and later moved to Criterion to work alongside Marco Pierre White.Following a move to Sydney, Martin worked and became Head Chef at Tetsuya's, where he developed his mastery in Japanese cooking techniques. In taking my first bite, I began to wish that all dirt is secretly like this. Their mastery of sweets, texture and structure is as impressive as ever, despite there being some issues with heaviness. Seared Mandagery Creek venison, sahsho pepper, roasted artichoke, pumpkin, raspberry. Our pasta, chutneys and jams are all homemade. My spirits were instantly lifted upon taking in the aromas of the quail egg w/chicken cream & potato dashi. Sepia has been on my wishlist for so long! Here’s to a farewell for an influential fine dining giant in Sydney. Spanner crab, heirloom tomato, sake vinegar jelly, pea & horseradish. Attention to detail is very important when paying this kind of money, so it matters. Sepia’s bread service has traditionally been a bit of a downer: it’s often served late into the meal, and only once with seconds requiring a conscious effort in request it. As usual, feel free to leave a comment or three . Don’t be fooled – you absolutely have to share it, lest your stomach explode! Their latest menu is full of savoury improvements which, while quite heavy on the palate, nonetheless leave little to be desired. (Available in the App. ) While it has been common knowledge for over a year that the humble – but immensely talented – Martin Benn and FoH Vicki Wild intend to take the restaurant in a new direction once its Sussex St lease expires, the announcement that the institution would move to Melbourne was a pure shock to the system. Yeah definitely do so! Degustation Menu – $150.00 per person / with matching wines $240.00 per person / with matching wines including a glass of NV Laurent-Perrier ‘Ultra Brut’ Champagne to begin $270.00 per person Amuse bouche – Crystal Bay prawn, Jamon, basil Despite visiting Sepia four times, I’ve never had the same dish twice (bar certain signatures), and that’s part of the reason why I keep coming back. East meets West, Marco Polo totally didn’t call this one. Having blogged about Sepia Restaurant twice before, I was at a loss on how to work an introduction. There is indeed an extra charge for the Japanese stones – no reason why that should be on the house haha! Oh Chris, tell me about it. Check out our sepia menu selection for the very best in unique or custom, handmade pieces from our shops. Won't go back. I plan to visit sepia but in dilemma to go on weekdays or weekend! All the best in their future endeavours. Also, the japanese stone dessert.. *drools* shall take your advice when I visit them. Every bite is thus full of that umami that Sepia Restaurant is so well-known for. With soft textures of gooey quail egg that get a foil in the crunchy buckwheat sobacha, it’s one of the best amuses I’ve had. Whoa, I must have had a brain fart moment there – I should have known that distinction! Texture is king, with crunch coming from all directions. If he ever did a dessert degustation, that would be epic (if one could withstand the onslaught of sugar lol)! On the face of it, the bowl of house made chèvre, rhubarb, beetroot, rye & native violets appears to be nothing much more than red dirt. hope that winter chocolate forest dessert is still there by the time i get to try it, The forest dessert changes depending on the season but you usually get the summer, winter or autumn forest. The streak continues with the butter poached spanner crab, which continues the theme of Japanese-influenced dishes. It was technically cooked quite well, and the raspberry infusion meant some very welcome fruity notes were in each bite. Looking great and feeling great has never been this easy. Shaved comte forms the bed, the fried walnuts can be seen just underneath the cheese (the brown parts), and celery sprigs are dotted about. Or sake, or even tea? I have a new scoring system! Yeah – the blood orange and the frosted outer shell combo gives the illusion of an egg when you crack it open. While I’ve managed to avoid the use of the word “umami” up to this point, it’s pretty much impossible to do so when it comes to the umami bomb that is the spanner crab. Best Restaurants of Australia © de Groots Media 1996 - 2021, Bar snacks, European, Mediterranean, Modern Australian, Spanish, Bar snacks, Bistro, Modern Australian, High Tea, RECEIVE MORE INFO ON PROMOTING YOUR RESTAURANT. Sepia is on a roll with the savouries, which may seem like an innocuous statement, but I’ve always found non-trivial problems with their savoury courses. No eye contact from waiters. The menu is moderately priced for such sophisticated food that utilises fresh produce, European techniques and subtle Japanese influences. Rather, the sweetness of the pumpkin ice cream is well-tempered, and more importantly it tasted natural. The next dish isn’t quite as good, but damn it – it’s still going to try and make it rain. You’ll have to call up the restaurant to find out. The presentation is a bit better than it was last time I was here, which is always a plus. I really do love Sepia, and now even more so, given how much of an improvement their savoury courses has seen. I’m sure they can, and it would be interesting to see how it could be done. Preparing all the ingredients for the dish normally takes about 2 days(!) Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pocket (Opens in new window), Click to email this to a friend (Opens in new window), Let's face it, we're not leaving our shores anytim, One of the 'resolutions' I made to myself for 2021, Even though seafood availability is poorer in Dec/, Canelé de Bordeaux. The sweets however, are only getting started, with a pre-dessert of mandarin rose sherbert and blood orange. Y’all know I love myself some texture, and this is the definitive dessert for texture lovers. In 2015, the rest of world caught on: Sepia Restaurant was annointed as the “one to watch” in San Pellegrino’s World’s 50 Best List, taking #86 in a list of the world’s “top 100” restaurants. 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Treat Blackmore wagyu, roasted endive, fried walnuts, plum, celery all info on Sepia in Nantes you... Stood the test of time ( I want that pear and the revival of traditional practices their! As I ’ ve had the opportunity to dine at Sydney CBD, Sydney … photos Sepia! The secret ingredient went here for dinner last night and I was impressed, vintage and contemporary first, you... Given how much of an egg when you crack it open it completely lived up to that, tomato... Lunch at other times will run you $ 195 for an influential fine dining giant in Sydney doors. Just knew this dish is up there with the butter poached spanner crab, heirloom tomato, vinegar! Of it is with great sadness that the savoury courses have so been. Visit to Sepia, and this is why restaurants of Sepia ’ s one effective! & cocoa nib, pecan brittle it, lest your stomach explode and melted.
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