In short: don't eat there on a Friday or Saturday (Chef's degustation), confirm your reservation (it will be gone otherwise), don't have the champagne but DO have the oysters. You can leave your teeth at home, you won't need them. His master (Tetsuya) is better.
We ate at Sepia last Friday and arrived excited and with high expectations. The disappointment started right at the door. They gave our table away because we failed to confirm (!) our booking. Because of a typo in the reservation they were unable to call us and we did not reply to one email (which we took as a simple booking reminder). So we got seated in the bar area without an apology. The restaurant has the arrogance which seems to come with 3 hats. "Be happy that you have to opportunity to eat our food and thank us for it"
Anyway, we were still determined to have an amazing night and went with the chef's degustation, matching wine, extra champagne and some oysters to start.
First the food: The sauce that came with the oysters was amazing. If I remember correctly it was lemon or lime with another sweeter fruit; very fresh and a perfect start. However, it went downhill from there. Except for the desert (the autumn forest) there was not a single signature dish (the ones you can see on the website) and all but one lacked the wow factor. The one outstanding dish was fried fish with lemon curd. However, I still struggle to understand why you would serve hot fish with a cold curd (resulting in a cold fish). Also, the extra cheese course is not necessary either. You won't miss anything.
Generally, you were able to eat all courses without a knife even the obligatory wagyu beef (a meat I believe is overrated).
The wines: Don't get their signature champagne for an extra 35 AUD or 40 if you are not doing the matching wines. It is no way better than any of the standard champagnes. Generally the selection appeared to be more focused on the novelty factor (wines from Greece, Hungary, China, Gruener Veltliner from Australia) rather than their quality. Of course, they were all drinkable but that was maybe the sommelier's big achievement: to find wines from these regions which are drinkable. We would have preferred some more standard wines which with their quality lift the experience of the dish. Yes that would have been more expensive but I do not believe any of the guests were struggling financially.
The service: Except for the table issue, service was attentive and very friendly. All dishes and wines were explained and empty water glasses refilled. They end up charging you one bottle of water per person which I believe is reasonable and encourages you to drink water ;)
The value for money was disappointing.
To conclude: I know the Thermomix is an amazing kitchen appliance, but don't let it dictate your menu.
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