Posts Tagged ‘Fine Dining’

I made a booking for the secretive degustation menu a while back. Generally, Saturday evenings are booked out for the following 6 weeks from the time of placing the booking. This is because the degustation menu on Saturday is pieced together based on produce the season has to offer and has proven to be very popular.

So when I had to reschedule 3 times in a row and then I had to multiply that number by however many weeks, well you do the math. As you could imagine my patience was waning! This occasion was to mark my best friend’s birthday in April. I bought him a voucher back then¬†and he was kind enough to wait until I returned from my¬†four-month overseas trip¬†to share it with me.

After having to reschedule 3 times, delaying the experience actually worked out to our advantage. Between the time I had made the third and final booking and the actual booking itself. Sepia had received the coveted Restaurant of the Year and the 3 hat Award. We were even more thrilled at the wonderful news!

D-day arrived and finally we made our way to Sepia. Excited to see the menu on arrival we were advised that we will not be provided one, that tonight we would be served a seafood inspired menu and everything would be revealed to us when served.

Amuse bouches…

First up, we were served a deconstructed version of salt and vinegar chips. Martin Benn you are genius. You gave me my first foodgasm and I was only looking at the gorgeous thing. I know. I am a total chip tart and I am not ashamed of it. If your one weakness is chips, which is one of mine. You would have quivered and shuddered in its presence too. Its golden brown good looks were so nail bitingly beautiful, crisp and fragile.

So fragile, I could see right through it. So crisp, I could hear others shatter it to pieces. So weak, I could feel it crumble before me. So mouth-watering, it disintegrated along my tongue. And the sansho pepper, gave it a nice  little kick right on the finish.

Salt and vinegar potato starch with sansho pepper

The ocean smoked trout with¬†consomm√©¬† was to die for. It was killer. It had me at hello. I don’t know about you but every time I see red flesh in its raw state or smoked state, I just loose my mind. Include the char grilled surface and I am done for.

This dish had aburi flavours through and through. The¬†consomm√© that the fish had been seeped in was gushing with that smokey aburi flavours which helped infiltrate every single fibre and morsel of the “sweet sweet flesh”. Oh and I took my time with this one. I savoured every moment. Every bite and every sip.

The finish of the consommé  was simply irresistible. It lingered there just enough to you keep you hanging and then it would leave you hanging, to keep you coming back.

Cold smoked Tasmanian ocean trout consommé

If looks good kill… phoarrr…¬†This tuna tataki had me spellbound. All that raw red flesh. Oh my… And that pickled leek cream with the tamari soy sauce, (I think my heart just stopped) was cheekily hidden underneath it all. So when I went to grab a piece of tuna it did the grand reveal and exposed its creamy leek¬†and sweet soy base.

The tuna tataki definitely lived up to its appeal. So good that we wouldn’t let anything go to waste. We dipped our fingers in the plate to collect the cream and sauce where we proceeded to lick it off our fingers. Jack got caught though! I however, did not ūüôā

Mains…

I have to admit, I can’t say I have had a sashimi of spring bonito before but my first time was¬†more than¬†pleasant. It’s hard to turn down a perfectly¬†pink and naked¬†plump piece of sashimi lying in alcohol and oil that is barely covered in a thin apple and radish shreds. No not at all. You simply eat it and you¬†love it. Longingly.

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Sashimi of spring bonito, green apple, radish, chive and sake oil

The scallop sushi was an innovative and pretty play on your traditional sushi. I developed a little thing for the picked ginger gel with those pretty bright baby pink colours. It also helps that I love  pickled ginger to begin with too.

What truly impressed me about this dish was the rework of the pickled ginger into a liquid gel. It was like one of those cosmetic gels. The scallop¬†alone didn’t quite have the same effect on me as the previous ¬†dishes but¬†I found this dish worked best when you had¬†everything all at once.

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Scallop Sushi – Nori rolled scallop, avocado cream, pickled ginger gel and puffed sush rice

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