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Sepia, Sydney Australia

Finally home from Sydney and wonderful trip with some great food to share. On our last evening, we were treated by friends to a stunning meal at Sepia.

Described by the Sydney Morning Herald, "the focus is on texture and contrast even more than taste". Hmmm, I was intrigued if only a bit worried. Did this sound like fussy food? Indeed it did, but I had nothing to worry about, the meal was stunning.

We began with wonderful oysters from South Australia, with a sauce of fresh lime juice and rice wine. Very bracing and refreshing.

As my entree, I ordered the sashimi of yellow fin tuna, jamon iberico, poached quail egg, white soy jelly, dashi onion cream, wasabi powder, puffed buckwheat and red elk seaweed.

Lovely flavor and crunch and the presentation was impressive. Loved the interplay between the ham and the tuna.

Then onto the main, which was, slow braised pork belly in saikyo miso, tiger prawn, fennel, corella pear, quinoa and crackling, nori salt and mizuna leaves.

Nestled in the crunchy quinoa and crackling, it was amazing. Maybe the best pork belly I have ever tasted. When asked, they said it was cooked for 40 hours. 

As a side, I had creamed corn in lime butter. Truly a lovely dish and one I will be trying to make at home.

Finally for dessert, vanilla ice cream and raspberry ripple "Weiss" raspberry jelly and dehydrated white chocolate mousse.

As for the wines we had:

2006 Oliver Leflaive Mersault
2004 Valenciso Rioja
2001 Chateau Lefaurie- Peyraguey Sauternes

It was a huge evening and I can honestly say it was enough by the end. I can't imagine the 9 course tasting menu, but sure it would have been stunning. We are lucky to have such wonderful friends, who have such impeccable taste.


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