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Sepia Restaurant Review: Chef Martin Benn teams with Terry Robinson in the kitchen, while Benn’s wife Vicky Wild applies her extensive experience to the front of house. Located at the intersection of tourist and business-end Sydney, Sepia is ideally placed to serve all comers with three dining areas. Décor is private and club-like, with banquettes and dark paneling. While the name invokes thoughts of a neutral shade, the food is more textural (think crispy, crunchy, silky, creamy) with color splashes as highlights. Benn works with premier seafood provedore George Costi, so it’s inevitable that seafood is on the forefront of the menu. Given the Japanese angle, bonito features in sashimi, but not as many know it. Here it may come with green apple, sheep’s milk yogurt and saké. Blackmore Wagyu may arrive on skewers with samphire and napped by miso mustard. Dinner midweek and Friday lunch sees a five-course menu and nine-course tasting menu. Friday and Saturday dinners offer the nine-course dégustation only. All menus are available with matched wines. As the food warrants, the wine list is diverse and constantly evolving. Dining is also available in the lounge area of the moodily-lit wine bar.