Opened in 2009, Sepia Restaurant is the creative collaboration between two of Sydney's highly regarded food identities — Sydney Chef Martin Benn and renowned seafood wholesaler George Costi of De Costi Seafoods.

Menu
The contemporary menu at Sepia Restaurant is unique, utilising the best of seasonal produce and drawing inspiration from Japan. The restaurant offers a 5-course tasting menu and 9-course tasting menu Tuesday to Thursday dinner and Friday lunch. On Friday evenings, Saturday lunch and Saturday evenings, the restaurant offers a completely different 9-course tasting menu that evolves each week.

Wine
Sepia's extensive wine list compiled by award-winning Sommelier Rodney Setter offers more than 24 wines by the glass and an eclectic selection of wines from around the globe.

For reservations and enquiries, call Sepia Restaurant today.