Sepia Restaurant and Wine Bar is the creative collaboration between two of Sydney's highly regarded food identities – the renowned seafood wholesaler George Costi of De Costi Seafoods and British born Sydney Chef Martin Benn.
George Costi discovered Benn's elegant food when Benn was executive chef at Tetsuya's Restaurant.
"I loved the way he treated produce with such care and the flavours were always in complete harmony with the textures on the plate" says Costi.
The two quickly became friends and over the years quietly developed the concept of a quintessential city restaurant and wine bar for Sydney.
This high profile partnership has attracted some of the most highly sought after restaurant talent.
Daniel Puskas formerly of Oscillate Wildly works alongside Benn, adding new dimensions to the stellar kitchen team.
This supplier chef team will ensure that Sepia is provided with the very best of Australian seafood, from seasonal oysters to a wide variety of Australian farmed and wild caught product.
The menu will not be limited to seafood; Australia’s premium suppliers will provide fresh produce taking full advantage of the season's best offerings.
Benn describes his menu as sophisticated, driven by quality produce, utilising modern European techniques with some subtle Japanese influences.
Sepia is an elegant international city restaurant/wine bar, reminiscent of New York or London.
The dining room has an art deco feel with its soft lighting, intimate spaces, wide comfortable chairs and centrally located marble and brass bar.
You could comfortably dine at Sepia several times a week - a drink at the bar with seasonal oysters, a smart a la carte business lunch or for those who are able to linger a choice of degustation menu, plus there is a private dining room available for events and special occasions.
Sepia's extensive wine list compiled by Sommelier Rodney Setter and Jon Osbeiston of Ultimo Wine Centre offers more than twenty wines by the glass.