The quality of the degustation menu reflected the restaurant’s accolades. My favourite was the scampi with shellfish custard. The texture of the custard worked so well with the scampi. However I hoped the scampi, rather than the intensely savory soy smoked eel with sea urchin cream, to come after the mild fish starters as it gives the menu a better progression for the palette.
We paid $25 extra for famous black stone dessert, but I much favoured the complex black forest.
Details:
Sepia Restaurant & Wine Bar
Darling Park
Ground Level, 201 Sussex St
Sydney NSW 2000
http://www.sepiarestaurant.com.au/
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