Sepia Restaurant & Wine Bar
Sepia couldn’t be more different, when it comes to atmosphere – a glamorous bar and be-bop jazz welcomes diners into what is a casually elegant space. No tablecloths and no hushed tones when I ate here – the room was just buzzing with chatty diners.
Martin was at the helm of Tetsuya’s for many years and while the Asian influences and fascinating flavour combinations are apparent, Sepia’s dishes are overflowing with full, robust flavours, exemplified in dishes such as a crunchy, smoky soy-glazed eel, and a roasted scampi tail with shell fish custard, wild rice and fennel. It’s little wonder that these are the restaurants other Australian chefs are privately in awe of.