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.
