To savour the best for last...
My best friend had a surprise in stall for me.
The last of the three hatted restaurants
in Sydney left to explore,
now let the journey begin!*
light cream cheese
spread for bread
Amuse bouche
Hiramasa Kingfish
Scallop
walnut, citrus salad, beetroot, sheep yoghurt and horseradish
Sashimi of Yellow Fin tuna
Jamon Iberico, poached quail egg, white soy jelly, dashi onion cream, Tasmanian wasabi, puffed buckwheat, red elk
Scampi tails cooked over Japanese characoal
shellfish custard, cystallised wakame, dill picked cucumbers, smoked trout roe, shiso
Soy glazed smoked freshwater eel
amaranth grain, sea urchin cream, arame seaweed, sorrel, nori and orange
Roasted pasture fed lamb loin, lamb breast
pine mushroom, Chinese artichoke and celery stem, goat milk, seeded rye, pumpkin rosemary and brown butter vinaigrette
Pork
alternative to lamb course
Seared Wagyu beef
nameko mushroom, flowering garlic chives, red onion juice, Tasmanian wasabi, fried potato and kombu crumb, citrus soy
Pre dessert
Saint Agur and mascarpone cheese
crystallised macadamia, celery cress, roasted chicory granita
"Winter chocolate forest"
Soft chocolate, chestnut and praline cream, lavender custard, blackberry sorbet, pomegranate jellies, green tea, licorice, chocolate twigs, crystallised fennel fronds
Petits fours
As Pat Nourse, Gourmet Traveller, remarked: "Taste Tomorrow Today".
Does this mark the beginning of something wonderful?
I hope so!*
Sepia Restaurant and Wine Bar
Darling Park, Ground Floor
201 Sussex Street
Sydney NSW 2000
+612 9283 1990
