it was Jim’s birthday yesterday and to celebrate, we went to Sepia in the city. just the two of us for some fine dining. something we haven’t done for almost three years. our last fine dining experience was at Quay. a week after we found out we were expecting boo.
Sepia came under my radar 2 months ago on social media and i thought it would be a nice place to go for Jim’s birthday. i ran the idea past him and turns out, it won the Sydney Morning Herald Good Food Guide Restaurant of the year 2014 and it also won three chefs hats in 2013.
we ordered the degustation menu and Jim had matching wine for each course too. the menu is a fusion of japanese/modern french with some molecular gastronomy too. each course was very flavourful and well thought of. we started with four seafood courses, followed by two meat courses, a pre-dessert and finished with a chocolate dessert.
i've always had a sweet tooth so the highlight of the menu for me is definitely the spring chocolate forest. there are so many different texture and flavour in that dish. the chocolate twigs, sour cherry sorbet, rose and violet jellies and almond praline. the only flaw in that dish (and this is highly subjective of course) is the licorice flavour. it wasn't very prominent but i could taste it. lucky there are other wonderful flavour in the dish to offset the licorice flavour. i struggled to finish the whole dessert and wish i had less bread rolls throughout the meal. nevertheless, it was a nice finish to a wonderful meal.
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| //amuse bouche// |
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| //sushi nigiri - sashimi tuna, seared smoked ocean trout, poached banana prawn// |
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| //butter poached Port Lincoln squid, barley miso cured egg yolk, yuzu wild woodland sorrel, watercress// |
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| //bonito, flavours of roasted chicken, umeboshi, upland cress, green tea, nori// |
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| //miso black cod smoked over Japanese charcoal, nori, wasabi rice vinegar tonburi, artichoke, tree spinach// |
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| //seared rolled David Blackmore wagyu beef, chestnut mushroom, roasted red onion juice, wasabi, fried potato and kombu crumb, citrus soy// |
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| //seared Mandagery venison, boudin noir, chocolate crumb, coconut yoghurt blackcurrant, shichimi pepper// |
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| //pre dessert// |
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| //spring chocolate forest - soft chocolate, hazelnut and almond praline, lavender and honey cream sour cherry sorbet, rose and violet jellies, green tea, licorice, chocolate twigs, crystallised fennel fronds// |
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