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The contemporary menu at Sepia is unique, utilising the best of seasonal produce and drawing inspiration from Japan, offering a four course and degustration menu.

Sydney Morning Herald restaurant critic, Terry Durack, describes the cuisine as, "Smoky, sweet, crunchy, creamy, soft, gentle, toasty, scented, clear, brothy, earthy, floral. The focus is on texture and contrast even more than taste - there's always a crunch, always a cream. It's like the love-child of Tetsuya Wkuda and Rene Redzepi of Noma; a Nordic kaiseki."

Work Specs

Fitout of kitchen, bar and wine room

Stainless steel benches, hoods, dishwashing area, coolroom and freezer room