Sepia partners an atmosphere of opulence with elegantly piquant dishes and tremendously knowledgeable and attentive staff.

George Costi and Chef Martin Benn opened Sepia’s doors in 2009 at Sydney’s famed Darling Park.

The seasonal menu consists of Japanese-inspired seafood dishes that maintain a contemporary twist and follow a unique textural pattern.

To begin we were served a refreshing glass of NV Laurent-Perrier ‘Ultra Brut’ Champagne, followed closely by a lemon sorbet palate cleanser.

We had the pleasure of sampling the specially prepared degustation; starting with Queensland spanner crab, tossed amongst crunchy walnuts, celeriac and accompanied by a sheep’s yoghurt and horseradish-filled beetroot shell, frozen through the use of liquid nitrogen.

This exciting dish was only the beginning of our gratifying culinary journey, which would encompass wine varieties from Italy, Lebanon, Chile, France and various other regions, perfectly paired with intriguingly tempting conceptual dishes.

The entire menu subsumes a textural template that is carried over from dish to dish; a distinctive crunch, quickly balanced out by the use of foam, jellies and jus.

One of my favourite dishes was the scampi tails cooked over Japanese charcoals and served alongside shellfish custard, smoked trout roe, the minty Japanese herb shiso and pickled cucumbers. The vibrant colours on the plate match the savoury wit of this most gorgeous dish.

The restaurant sommelier, Rodney Setter, was discerning and cognizant of his guests’ comprehension of the wine list and was willing and able to answer any questions.

Each time our cutlery would change to accommodate the arriving dish, the paired wine would arrive... and with it a brief, concise and relatable description offered up willingly by Rodney. His contributions helped make a marvellous meal, exceptional.

Roasted pasture-fed lamb loin, seared wagyu beef and soy glazed smoked freshwater eel were pleasing additions to the extensive degustation menu.

Dessert was an inspired, unique twist on the classic chocolate forest cake. The individual elements of the dish were broken down with praline, lavender custard, blackberry sorbet, chocolate twigs and pomegranate jelly scattered over the plate, mimicking life on the forest floor. Simply divine!

This is a restaurant where fond, everlasting memories are forged.

When thinking of fine-dining, think no further than Sepia on Sussex Street and take pleasure in the ethereal, entertaining and exquisite experience.