April Dish of the Month (Sepia)

April 2017, Sepia

Scampi, jamon cream, kabosu, cured pork cheek, woodear mushroom, crackling

Very good restaurants come and go, however truly great ones like Sepia are never forgotten. So many of Chef Martin Benn’s dishes will forever reside in our memories, as culinary flashpoints, and moments of sheer extraordinary genius. On this night of eighteen snacks and dishes, there was a mid-point succession of courses, that transcended exemplary, into something far more surreal. The brigade executed liked gods, not just like a well-trained and professional group of exceptional mortals ‘in the zone’. This course, danced both on, and within the edges of the elusive quest, a sublime combination of produce, cohesive flavours, subtle textures and exquisite balance. Perhaps, it was unfair to pick just one highlight from so many, but everything around me lacked relevance, as my senses acutely focussed and appreciated the sheer beauty and magnificence of that moment; perfection – The Holy Grail…

Note: Sepia closes towards the end of 2017

Ground Floor, Darling Park, 201 Sussex St, Sydney

Dinner: Tuesday to Saturday from 6pm,  Lunch: Friday & Saturday from 12noon

Reservations: (02) 9283 1990

Website: https://www.sepiarestaurant.com.au/

Instagram: http://instagram.com/sepiasydney

Twitter: http://twitter.com/sepiarestaurant

Facebook: https://www.facebook.com/pages/Sepia-Restaurant/128634303855334

See previous winners…