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Sepia

Our Review

Clockwise from left: Tempura oba with smoked ama ebi (prawn); egg white tofu and smoked eggplant dashi; saikou salmon with smoked roe and sudachi (citrus); bonito, dashi cream, purple yam; tuna with yuzu kosho.
Good Food hatGood Food hatGood Food hat19/20

The clock is ticking, and Sepia's still clicking

Yes, Sepia is still with us. No, it hasn't moved to Melbourne yet. Yes, it is still brilliant.

  • Terry Durack

Contemporary$$$

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Good Food hatGood Food hatGood Food hat18.5/20

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Sepia is a compelling dining experience.

Good Food. Sepia restaurant. Mushroom yakitori. Photo: Edwina Pickles. 17th April 2013.
Good Food hatGood Food hatGood Food hat18.5/20

Sepia

Texture and palettes is what chef Martin Benn is about – highly contemporary, Japanese influenced, original.

Sepia Thumbnail
Good Food hatGood Food hatGood Food hat18.5/20

Sepia

'A little dab'll do ya', goes the immortal slogan. Now it's Martin Benn who's the king of the ...

sepia

Sepia

Sepia

  • Terry Durack

Original URL: https://www.theage.com.au/goodfood/topic/sepia-pid