Sepia Restaurant

sepia-chef-martin-benn-bonito-037Sepia, the colour, is named after a rich brown pigment derived from the ink sac of common cuttlefish. 

And the restaurant? Also has links to the deep, blue sea. On the menu you’ll find delectable mermaid fodder including spanner crab and buckwheat risotto, confit of ocean trout with braised chestnut mushrooms and oysters by the dozen. 

Owner George Costi is best known for his other enterprise, De Costi Seafoods, but it’s not all fishy business at Sydney’s newest eatery. 

Chef Martin Benn, a student of the great Tetsuya Wakuda, is rattling pans as head chef and infusing his delicate offerings with a distinctly Japanese flavour. 

This CBD fine diner has an art deco feel, a brass and marble bar reminiscent of a New York hotel and a private dining room for your eyes only. 

The wine list spans 20 varietals and has been selected by Jon Obeiston from Ultimo Wine Centre

The only crunch we’re hearing at Sepia is from the daikon. The long lunch is back.  


 

Sepia Restaurant and Wine Bar


Ground Floor, Darling Park
201 Sussex Street, Sydney 2000
T: (02) 9283 1990

 

Previous article

A thirst for better wine

Next article

May is for martinis

About the author