Date of Visit: August 11, 2012
Another memorable meal in 2012 was at Sepia. It is ranked #3 in the Gourmet Traveller Guide and also received 3 Hats from SMH Good Food Guide.
If not for the take-home degustation menu of the day (with postcards and the restaurant’s calling card as momento), I would be left puzzling at the pictures without a clue to what deliciousness I had. I must also say that dining at Sepia is the closest to molecular gastronomy experience in Australia! The following are my iPhone gastronomic journal (and I must say iPhone takes some good pictures!)
Seared swordfish belly, kelp, mayonnaise, shiso vinegar jelly, ginger oil
Butter poached Port Lincoln squid, barley, miso cured egg yolk, lemon sorrel
Check out the posh knife work!
Wild yabbies, water chestnuts, jamon butter, apple and fennel, elk
I got a substitute dish- scallop with nori, avo and Japanese ginger jelly (the little translucent ball on the bottom left)
Seared Empador, nori salt, roasted bonito and garlic consomme daikon radish, Hijiki, salad burnet
Glazed and smoked freshwater eel, watercress, parsley and oyster dashi, tapioca, licorice, nasturtium
Milked lamb goat’s cheese
Saikyo miso braised pork belly, Corella pear, pickled artichokes, spanner crab and crackling, rosemary flowers
Seared Wagyu beef, nameko mushroom, garlic flowering chives, roasted red onion juice and wasabi, shallot, potato and kombu crumb, citrus soy
Fondue of ‘Old Telegraph Road’ brie, sushi rice, malt, Tasmanian winter truffle
Reduced milk sorbet, cucmuber and apple jelly, pickled cucumber granita, mint oil (Before)
Reduced milk sorbet, cucmuber and apple jelly, pickled cucumber granita, mint oil (After)
Rhubarb, vanilla custard, almond cake, juniper and lemon, honey ice cream
This is the “plat de résistance” and the reason I chose to eat at Sepia – the famous ‘Winter Chocolate Forest’!
“Winter chocolate forest” – Soft chocolate, praline and chestnut, lavender cream, blackberry sorbet, blood orange jellies, green tea, licorice, chocolate twigs