If you’re ever in Sydney, I highly recommend Chef Martin Benn’s Sepia. Chef Benn was recently named the Sydney Morning Herald’s Chef of the Year, and was previously the Chef at Tetsuya’s. I lunched there today, and it was the first outstanding meal of my trip.
Menu and pictures follow. Wine-wise, I chose a Mount Horrocks Watervale Riesling from the Clare Valley with the first two courses. Then, a Gilles Robin Crozes Hermitage to match with the beef course.