Martin Benn started his career in London before coming to Australia. He worked at Sydney’s Forty One before joining the famous Tetsuya’s, where he eventually became Head Chef. In 2009, he started Sepia in collaboration with George Costi. Sepia presents as a formal dining venue with smart, modern decor and fine linen and tableware. There is also a more casual option offered in the lounge area, perfect for a romantic dinner.
The degustation menu offers contemporary food with a wide variety of mouth-watering and fabulously presented dishes, from seafood to game and steak. Your meal could include the Aylesbury duck with sansho pepper, fig, sheep yoghurt, beet- root and kinome. The delectable, perfectly seasoned duck combines brilliantly with the creamy yoghurt, sweet fig and delicate beetroot. Or perhaps you’ll try the chargrilled David Blackmore Wagyu with chestnut mushrooms, roasted onion and shiso horseradish leaves. This amazing meat is perfectly cooked, and combines so well with the tender chestnut mushrooms and shiso horseradish leaves.
PSST! Take in the night-time buzz with a stroll in Darling Harbour or call into one of the many bars.