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Sepia opened in late 2009 in the prestigious Darling Park precinct in Sydney, Australia.
It is the ingenious collaboration between two of Sydney’s favourite food identities – the renowned seafood wholesaler George Costi of De Costi Seafoods and award-winning Sydney chef Martin Benn.
The contemporary Australian menu at Sepia is unique, utilising the finest local produce and drawing inspiration from Japan.
Since opening, Sepia has gone on to become one of Australia’s most awarded restaurants.
Benn was named The Sydney Morning Herald Good Food Guide 2011 Chef of the Year, followed by Austrialia’s most coveted award, The Sydney Morning Herald Good Food Guide Restaurant of the Year for three consecutive years (2012, 2014 and 2015).
Chef Martin Benn has been awarded Australian Financial Review’s Chef of the Year, Australian Gourmet Traveller Chef of the Year 2015 and The Weekend Australian Magazine’s Hottest Chef of the Year.
In October 2014 Sepia – The Cuisine of Martin Benn was published by Murdoch Books in Australia and released globally in 2015.
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