Sepia Divine Dining

On Saturday night we headed out for my husbands office Christmas dinner. We went to Sepia on Sussex Street Sydney. We had the the degustation menu and the textures and flavours were out of this world. The service and food were equal to the three hats this restaurant has.

We started of our meal with fresh oysters followed by,

Sashimi of Hamachi, ponzu, mitsuba

Smoked salmon roe, pearl onions, roasted red onion juice, wasabi, society garlic

House made chèvre, rhubarb, beetroot, rye, Linaria flowers

W.A Marron smoked over charcoal, shiso and shellfish butter, beef tendon, fried nori, lemon aspen 

(my favourite) 

Crab rice, egg yolk, tarragon, Japanese land seaweed

Seared Mandagery Creek venison, boudin noir, chocolate crumb, coconut yoghurt blackcurrant, shichimi

Wagyu rump, hatcho miso, sea urchin and wasabi butter, garlic chives, potato and kelp

We then continued our meal with three desserts.

Meyer lemon and yuau butter, sansho and ginger bread crumb, sheep yoghurt sorbet fennel, olive

Black and blueberries, Dai Dau curd, white chocolate, sugared almonds , lemon balm and elderflower

"Summer chocolate Forest"

Soft chocolate, hazelnut and almond, lavender and honey cream, sour cherry sorbet, rose and violet jellies, green tea, liquorice, chocolate twigs

This is very technical, very artistic and very clever cooking, by Chef Martin Benn, and most of all it rates amazing 

We had such a very spacial night out, I can't wait to see where we go next year.