I know the Darling Park Building very well. No, I don’t work there. How do I know it so well? Gina, Teena and I went on a walking tour of it this rainy Spring evening looking for Sepia in which we managed to cover every square inch of this place until we finally found the restaurant, on the outside corner Southern end of the building. A group of customers are leaving and a staff member is holding open the door. She sees us and gives a welcome smile and greeting and then so does the maitre’d. “Ahhh you’re Y’s friend?” he asks and I confirm indeed I am. Y is Lemonpi of course and she is the Pastry Chef here. I’d been dying to try my friend’s food and so fellow food loving friends and fab gal pals Gina anad Teena were joining me tonight.
The room is dark, yes bloggers the lighting is “romantic” and there are many couples here and groups of friends. We start with a complimentary glass of Stefano Lubiana bubbles which sets us girlies all in the mood.
Amuse Bouche: Squab Consomme
The Amuse Bouche is a richly flavoured squab consomme heady in white pepper and star anise.
Yellow Fin Tuna Tartare, Avocado Cream, Soy and Wasabi Jelly $26
The yellow fin tuna tartare was a dish we had been tossing up to get or not so we’re over the moon delighted when they bring us a complimentary serve of it which is in a fetching glass which we all covet. The raw yellow fin tuna is cut into small cubes and sits atop a layer of avocado cream and a briney jelly which accentuates the sea. It’s an instant hit with everyone at the table with all of us contentedly murmuring our assent.
BBQ Silver Lake Eel, Sushi Rice, Confit Leek and Licorice Powder $23
As soon as it’s set down I immediately smell licorice. It’s not a flavour I’m usually in love with but with the moist baton of eel wrapped in nori and the licorice dusted sushi rice ball, it’s delicious and somehow very appropriate. It is possibly the most sophisticated onigiri I’m likely to come across. Tonight is also the night of its debut in this style. Previous to that, it was a rectangle of sushi rice with a piece of eel on top.
Queensland Spanner Crab and Buckwheat Risotto, Mustard Butter, Shellfish Essence $26
The aroma of shellfish is strong in this which I adore. The mustard butter gives it a lift without overpowering the perfectly cooked seafood and the foam hides many lovely morsels of crab and buckwheat. Teena being of Italian descent with a father in the restaurant business finds the risotto a bit too al dente.
Confit of Ocean Trout, Mushroom Ash, Mustard Shortbread, White Miso, Green Apple Salad, Elderflowers $25
The confit coated cut of ocean trout is reminscent of Tetsuya’s famous Petuna ocean trout which is not surprising as Martin Benn was the former Head Chef at Tetsuya’s. We like all the components except for the mustard shortbread which is a bit grainy and feels a little out of place.
South Australian Mulloway Grilled with Sea Urchin Butter, Baby Radish, New Onions and Dutch Creams $38
This was my choice – anything with sea urchin butter simply calls to me and this was not a disappointment. One thing I quickly learned was that Sepia do wonderful fish. They somehow manage to make all of their fish soft and luscious in texture so that it melts in the mouth whilst being fully cooked. In fact I don’t think I’ve often had fish done better than this. It’s sublime and all elements work well together to produce one of those food moments when you say “Ahhhh yesss” in purring cat-like satisfaction.
Butter poached Fillet of Murray Cod, Baby Leek, Almond, Wakame, Shiso and Lily Buds
Another favourite dish was another complimentary dish, the Murray cod which has a lovely wakame coating on top and delicate baby leeks propping it up and an accent of nori seaweed on top. The almond is a sweet, distinct flavour and lends a lovely creaminess to the dish and the fish is beautifully moist.
Roasted John Dory with Kalamata Olive, Mustard Seed, Meyer lemon puree and Spring Vegetables $43
Teena loves John Dory and this is very good, a firmer fleshed fish still cooked til it’s very moist. I know I keep going on about how moist the fish is at Sepia but it is a thing of beauty and ideal for those who truly dislike overdone fish.
Pan Roasted Aylesbury Duck Breast, Caramelised Fennel, Fennel Candy, Pickled Walnuts, Walnut and Orange Jus
$40
Gina’s roasted Aylesbury Duck breast is a very generous serving. The duck is succulent, perfectly seasoned and tender.
We also ordered two sides, the creamed corn which was recommended to us and a green salad. The creamed corn comes out in a little copper pot and we can see how gorgeously buttery it is. It smells heavenly and the rich cream enhances the intense corn flavour. But a warning, it could possibly ruin you for life with tinned creamed corn. The green salad is dressed with just the right amount of dressing and it’s a delicious sweet vinegar and oil dressing.
Pre dessert Lime creme spiced crumble and pineapple sorbet
It was only proper that we save room for dessert with the formidable Y at the helm of the pastry kitchen. Our pre dessert arrives in a little glass which is a refreshing wakeup to the tastebuds to prepare them for the sweetness to come. The lime and pineapple are both refreshing and tangy although we all eat around the powdery, crumbled biscuit which is again a similar biscuit from the Ocean trout dish.
Mango and Vanilla “Weiss” Macadamia Sable, Pineapple, Lemon Sherbert, Nasturtium Flowers $19
Resembling a famous Weiss Mango bar it’s like the haute couture version strutting down the Paris runway. With thinly sliced pineapple, foam and nasturtium flowers it reminds me of a colourful garden in full bloom. The ice cream is delicious and tastes eerily like a Weiss bar and the base is a gorgeous buttery and macadamiaey flavoured sable biscuit base which is grainy in texture and completely moreish.
Roasted Buckwheat Ice Cream and Sponge Cake, Strawberry Gel and Passionfruit Custard $18
This resembles one of those Japanese dolls we bought when on holiday to Japan when I was little. It’s sitting on a long sponge cake with a scoop of buckwheat ice cream coated in strawberry gel with passionfruit custard. This is Gina’s favourite and the buckwheat flavour of the ice cream is pronounced.
Toasted Spice marshmallow, Coconut Sorbet, Crisp Chocolate, Sour Cherries and Blueberries $18
Y has kindly sent out two complimentary desserts. The first one is this beauty. One thing that I like are strongly flavoured foods particularly sweets. If something is supposed to be flavoured as something then it should taste like that, that way you know you’re getting something close to the actual fruit or item. This is pure flavour with the toasted marshmallow meandering down the plate in a curved pattern, a scoop of creamy coconut cream sorbet a dehydrated chocolate crisp which nostalgically tastes of a space food stick and sweet, strong sour cherries and blueberries. Teena and I particularly liked this.
Yoghurt Mousse, Mandarin Sorbet, Green Tea and Citrus Salad $18
The second gift from Y was this creation. If ever you want to impress someone with a dessert, place this dish in front of them. It’s a thin sugar disk on top of two quennelles of mandarin sorbet and yogurt mousse and a citrus salad, on top of the delicate disk there a pile of green tea foam. And not much violence is needed to pierce through it as Gina found out.
Petit Fours
We’re given some petit fours and they come out in some cute little glasses. There are tiny black olive and dark chocolate macarons (so adorable) which are perfectly light and yes you do taste the black olive which is chopped finely and sprinkled on top but it doesn’t seem out of place in a macaron and as Teena notes “with nice feet”. There are also strong coffee truffles which are great for a late night caffeine kick as well as the favourite chocolate the mint creme chocolates which give a lovely end to the meal
Y is about to leave so I pay her a visit in the kitchen. She’s camera shy so she begs off having her photo taken. We chat for a while and later I learn that one of the chefs Mitch Orr is on Twitter @krillinontherun. He was the recipient of this year’s Josephine Pignolet Young Chef of the Year award. Now that they’ve gotten their first hat, Y tells me that they’re working on their second hat. I can’t imagine it will be long.
So tell me Dear Reader, do you get lost easily? Or am I the only directionally challenged one out there?
Sepia Restaurant and Wine Bar
Darling Park
Level Ground, 201 Sussex Street
Sydney NSW 2000
Phone (02) 9283 1990
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36 Comments | Add your own
sigh…that’s a lot of fish. sigh…i simply can’t stomach seafood.
the redeeming dish for me? toasted spice marshmallow + coconut sorbet + chocolate + cherries and blueberries. are you kidding? yum. looks neat too.
I can get lost in a paper bag with both ends open.
Love the photos! The food looks as good – if not better – than when we were there; the mango and vanilla “Weiss” bar looks amazing, even at 8.03a.m.! We didn’t think much of it when we tried their degustation, but they seem to have changed a few things. Looks like a return visit is warranted.
I have a mild phobia about getting lost so I always make sure I check and double check the address of where I am going, I will google it and check on whereis.com.au too. Obsessive- Yes. But lost- very rarely.
Looks like a wonderful meal- especially those extremely beautiful desserts.
Wow. All the dishes look incredible! I really want to try their fish, as I love fish (when it’s done right!). And those desserts!! The couture weiss bar looks amazing!
All the food is so beautifully presented. Roasted Buckwheat Ice Cream would have been my pick for dessert.
those desserts look so pretty i wouldnt want to eat them…
almost…. =)
Great to hear such a glowing review of Sepia, I’ve been wanting to go there but heard negative things. Photos look incredible – can’t wait to try out for myself now.
Oh wow, how devine! And of course, Y’s desserts are the crowning glory. I love her take on the Weiss mango bar – I am a Toowoomba girl, so it holds a special place in my heart.
the deserts look amazing – i wonder if they do vegetarian stuff?
The food at this place looks amazing. Great photos despite the romantic lighting!
I think the butter poached fillet of cod looks delicious… and the desserts. Oh my, what can I say. Y constantly amazes me with her beautiful creations, and these are no exception.
I also enjoyed Sepia with my husband… I really loved the degustation, but didn’t think they would do ala carte very well – but from your review, it seems the style of food works very well in ala carte.
I have no sense of direction unfortunately.
Eek! I’m jealous. I want Y desserts! I have a homework assignment for plated dessert class to go eat a fancy dessert and write about and draw it. I wish I could jet over for a night so I could do my assignment on one of those gorgeous dishes!
I LOVE getting lost in a new place – it’s an opportunity to explore somewhere I otherwise might not have gone, and helps me familiarize myself for the future. Very useful characteristic for a new New Yorker. My boyfriend, on the other hand, absolutely panics when he realizes he’s not where he’s supposed to be. :\
I managed to lose myself in Florence while on a Kumuka tour and when I finally found my way back,everyone on the coach clapped, I was sooooo embarrassed!!
I love the clean , fresh look of all the dishes and would love to try Sepia one day.
I can’t wait to eat at Sepia, everything about it looks wonderful (especially Y’s desserts!). Your photos are brilliant, too.
And hehe at getting lost – the maps at the end of your posts are most helpful – to us readers, though obviously not to you!
Wow, such a lot of food. It looks wonderful. I didn’t realise Y worked there. And yes I get lost all the time. Not so much in the car now I have a GPS, but certainly walking the streets of a city.
*sigh* absolutely stunning gorgeous! I’ve been dying to try Sepia ever since I had read about it on EST.
I’m quite good with direction only when I’m heading to places I’ve been to. But usually my best driving companion is my best friend – TomTom. Now on iPhone too!
Your description of the fish being perfectly cooked and just melting in your mouth is incredible! It’s a rare occasion when I find fish cooked to perfection like this when eating out…but OMG, I know what you mean…it’s amazing!
I’m going there tonight – thanks for the preview! The mains look quite stunning, but I don’t know how I’m going to decide among those desserts…!
I hope I don’t get lost going there :S
Seeing is believing! Heard so much hype about Sepia, now I am seeing the dishes and next will be to taste them. Darling park is a huge concrete maze. Hubby used to work there, so I know the building quite well but i was still amazed when I found out the location of Sepia.. it used to be an ordinary looking Nestle store before transforming into a one hatted restaurant.
um, the Crab and Buckwheat Risotto looks so interesting. Yes- I’d love to be able to smell the aroma! Whoa- you guys really went out the on the desserts huh! LOL
Haha yep I walked right past Sepia when I went there for dinner
Ahhhh everything looks so amaaaaazing, I want it all! The confit of ocean trout! That last dessert! Y is a genius.
I want to tell you that I love your blog. Love the pictures and all your creations.
Y is such a gifted chef, and Sepia has received so much accolade that I can’t imagine the food to be any more appetising than this! The lighting looks absolutely perfect too Lorraine – is this because of the good lighting or did you get your hot hands in some new camera gear (to go along with the new hot oven)?
Well Lorraine, if you really wanted to include a picture of me, you could easily have referred back to that accidental cleavage shot of me that you’ve got in an older post
It all looks delicious! And yes, I do get lost easily, even with my main man Tom Tom
Everything looks AMAZING!!!
But I HATe dark lights…romantic, my ass!
Did you use a flashlight? Your pictures still came out fantastic!
Oh MYYY I have drooled over Sepia too many times! Must go for mysellff ARRGGGGHHHHHHHHHHHHH
Oh my god those desserts all look amazing. Want. Now.
Even though I work in the area, I also walked past it the first time! Looks like the eel licorice dish has changed, looks different … must go back and try. The desserts are special
Yippeee, I’m going next week! Can’t wait to try everything on the menu or as much as I can afford and what my companions will allow me to try! I hope the “Weiss” bar will taste miles better than a Weiss bar, though nothing wrong with them, the raspberry and cream mini bars are wonderful as well as their pure vanilla bean icecream!
beautiful! i love how they presented the tartare and petit fours.
great post, awesome pics… the lighting was supreme…
Oh another reminder I have to go back to Sepia again. I enjoyed it when I went and the dining companion I went with has already been back without me
Gorgeous pics & good to know Y was in the kitchen! I wonder if the chocolate bubble dessert I had last time was her creation?
What incredible presentation! And Y is sooo talented
Everything looks spectacular!
Hi grace-Oh no what a shame! I’m crazy for fish
Ooh that was lovely indeed!
Hi Blond Duck-Hehe that makes both of us!
Hi campgrenada-Thankyou! I loved that Weiss bar, especially since I love the original bar! Yes I think they’ve tweaked things!
Hi sandra-Oh really? I should do that too! Yes those desserts were amazing!
Hi Betty-Oh their fish is amazing, you definitely should!
haha couture Weiss! 
Hi Katherine-The presentation was so lovely. Hehe!
Hi buggy-Hehe what’s stopping you?
Hi Ju-really? That’s funny, we loved our meals there (all of us did). I’d love to know what you think about it!
Hi Cakelaw-yes I knew the desserts would be a knockout! Aww of course!
hi Betty-I don’t really remember actually, sorry!
Hi Su-yin-Thanks so much! Yes she amazes me too!
Hi Fiona-yes it worked very well!
Ahh that makes two of us! 
Hi anna-Hehe you can go! Wouldn’t that be cool to fly over for a dessert? Ahh I wish I was as adventurous!
Hi Matilda-Aww you por thing but they were happy to see you no doubt!
Hi belle-It was fabulous! Thankyou so much
haha yes I don’t do thsoe until after the review 
hi barbara-Twas indeedy! Ahhh yes GPSs are great aren’t they, if only I had an internal GPS..
Hi Yas-You should try it now that you’re a man of leisure
Haha aren’t GPSs fabulous!
Hi Faith-It was SO good! I’m so glad that you totally understand!
Hi Tina-Oh fabulous, did you enjoy it? Haha yes leave lots of room for dessert and get a few!
hi Ellie-Yes I remember that, how things can change!
hi Adrian-Haha well Y did give us two to try
Hi Steph-Haha good to know it wasn’t just us!
She is! 
Hi Art and Appetite-Thankyou so much! That’s so sweet of you to say!
Hi Trisha-She is! Oh no I used an external flash
I wish I got a really cool lens!
Hi Y-haha did you want to be remembered like that?
Hi MrsDesperate-Ahh well they don’t always work in the city do they?!
Hi sophia-It was fabulous! Haha yes the dark lightning-arrggghh! I used an external flash-thankyou!
Hi FFichiban-yes you must you must!
Hi Alex-You should try them!
Hi Howard-Hehe yes it’s so easy to walk past it! Yes they changed it that day!
hi Moya-YAY! I can’t wait to read what you think about it!
Hi Veggie Belly-the presentation is amazing!
Hi kewpie-Thankyou so much!
It was an external flash 
Hi Forager-Yes I remember your post, I think you were the “first”!
Yes I think it was?
Hi Esz-It was really amazing
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