Sepia Restaurant opened in 2009 and is located at the prestigious Darling Park precinct at 201 Sussex Street, Sydney.
Sepia is the creative collaboration between two of Sydney’s highly regarded food identities – Sydney Chef Martin Benn and renowned seafood wholesaler George Costi of De Costi Seafoods.
The contemporary menu at Sepia is unique utilising the best of seasonal produce and drawing inspiration from Japan. We offer a 5 course tasting menu and 9 course tasting menu Tuesday to Thursday dinner. On Friday evenings, Saturday lunch and Saturday evenings we offer a completely different 9 course tasting menu that evolves each week.
Sydney Morning Herald restaurant critic Terry Durack describes the cuisine as: “smoky, sweet, crunchy, creamy, soft, gentle, toasty, scented, clear, brothy, earthy, floral. The focus is on texture and contrast even more than taste – there’s always a crunch, always a cream. It’s like the love-child of Tetsuya Wakuda and Rene Redzepi of Noma; a Nordic kaiseki.
Sepia’s extensive wine list compiled by award-winning Sommelier Rodney Setter offers more than twenty four wines by the glass and an eclectic selection of wines from around the globe.
Martin Benn began his cooking career as a Chef at the Oak Room in London learning French gastronomy under Michel Lorrain. From there Benn moved to work at the Landmark and later the Criterion, where he came under the tutelage of Marco Pierre White.
Relocating to Australia in 1996, Martin spent two years at Sydney’s Forty One Restaurant. In 1999 he then gained a place at Tetsuya’s, learning the fundamentals of Japanese cuisine from Chef Tetsuya Wakuda and mastering them to become Head Chef at the age of twenty five.
Martin opened Sepia Restaurant in 2009, collaborating with renowned seafood supplier George Costi of De Costi Seafoods to supply the restaurant with the best quality seafood available.
In 2011 Martin was awarded the coveted 2011 SMH Good Food Guide – Chef of the Year and in 2012, 2014 and 2015 Sepia Restaurant was awarded SMH Good Food Guide – Restaurant of the Year and the Three Chefs Hats.