Thursday, 24 September 2009


Last minute decision to go out for din dins tonight. After a quick perusal of the Good Food Guide we set upon Sepia on Sussex Street in Sydney. The chef formerly worked at the iconic Tetsuya's. Sepia is fairly new and has just earned its first Chef's Hat from the GFG.

Amuse bouche - cherry tomato in jelly

Poached Duck Egg Yolk, Amaranth and Quinoa Grain, Braised Daikon, White Miso Consommé

Yellow Fin Tuna Tartare, Avocado Cream, Soy and Wasabi Jelly

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