"Happy birthday!", a waiter said to me, bringing over Sepia's signature chocolate forest dessert accompanied with a brightly lit candle.
"Ahhh... yes, thank you", I responded hesitantly.
It seemed like my wife forgot to inform the restaurant that we were celebrating our third wedding anniversary instead of my birthday when she changed the reservation date.
So why did we have to change the date of our meal at Sepia you might ask. I have always wanted to celebrate my birthday at Sepia, one of Sydney's best restaurants, and I decided that 2014 would be that year. But at the time my wife made this booking (6 months in advance maybe), we hadn't even decided that we would be in Japan on my birthday! So we decided to change our reservation at Sepia to an anniversary celebration. You see, I am very organised when it comes to my eating out calendar (I am not this organised with most other things, as my wife will attest). Chances are if you ask me where I will be eating in 6 months time, I will be able to tell you :)
|The Sepia dining room|
|The Sepia bar area|
|Sydney rock oysters, lime vinaigrette ($5 each)|
|Parsnip, smoked salmon roe, horseradish creme fraiche|
|Sashimi yellow fin tuna, house made chevre, avocado, Hatsuka radish, pork crackling|
|"Sushi Nigiri" - miso eggplant, pickled cucumber, roasted avocado|
|Nameko mushroom, smoked Scarlett prawn, Japanese citrus, wakame, lemon balm|
|House made chèvre, rhubarb, beetroot, rye, native violets|
|Butter poached Hiramasa kingfish, kabu and chrysanthemum, citrus soy, chickweed|
|Pearl onions, charred braised leek, garlic flowering chives, young garlic, red onion jus, wasabi|
|King George whiting, smoked pancetta, finger lime, lardo, salted kelp, pea flower|
|Roasted celeriac, parsnip cream, tonburi, roasted parsnip consommé|
We were pleasantly surprised when a waiter brought over two plates of food that were described as "a little something extra from the kitchen". Maybe the kitchen noticed that my wife did not like the plate of onions when it was sent back only half eaten. Whatever the reason, we were very thankful because extra food equals winning :)
|Bonito, flavours of roasted chicken, umeboshi, upland cress, green tea, nori|
|Silken Tofu, pine mushroom, shiso, crystallised wakame|
|Japanese milk bread and house churned butter|
|Charcoal grilled David Blackmore wagyu karubi, Japanese pickles, miso mustard, ice plant|
|Slow roasted Japanese pumpkin, brown butter and rosemary vinaigrette, roasted buckwheat cream, rolled oats, fennel and pumpkin seeds|
|Seared Mandagery Creek venison, sansho pepper, roasted artichoke, pumpkin Shiraz leaves|
|Chestnut mushrooms, Jerusalem artichoke, miso mustard, artichoke and pumpkin leaves|
|D'Affinois de Brebis, pear jelly, fried walnuts, nashi pear, salted plum, celery (optional - $15 extra)|
|Blueberry, bee pollen cream, honeycomb, yuzu, lemon thyme meringue|
|"Winter chocolate forest"|
|Petit fours - after dinner mints|
Highlight: Take your pick from any of the seafood courses! The Scarlett prawn dish was my favourite if I had to choose one course.
Lowlight: The plate of onions, garlic and leeks. Great to ward off vampires but not so good for a date.
Overall: 5 years strong, Sepia has firmly established itself as one of the finest restaurants in Sydney. The food is sophisticated and delicious; the produce is fresh and of the highest quality; and there's a high level of precision in the cooking. You can't go wrong with Sepia if you are looking for a venue to celebrate a special occasion. 8.5/10 (Excellent)
Contact no: (02) 9283 1990