Martin opened Sepia Restaurant in 2009, collaborating with renowned seafood supplier George Costi of De Costi Seafoods to supply the restaurant with the best quality seafood available.
In 2011 Martin was awarded the coveted 2011 SMH Good Food Guide - Chef of the Year and in 2012 and 2014 Sepia Restaurant was awarded SMH Good Food Guide - Restaurant of the Year and the Three Chefs Hats.
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Sitting on the cusp of Cockle Bay Wharf and the CBD, this quintessential Sydney restaurant has become a talked-about dining destination. From the eclectic but accessible wine list to the seafood-focused menu, the spotlight here is on quality. Embracing warm brown tones and elegant finishes, the Sepia dining room nods towards art deco design, with a grand marble and brass bar dominating centre-stage. Dim lighting and hidden nooks craft an intimate atmosphere, full of Old World charm and sophistication. Dapper waitstaff scurry about on black-and-white floors as the day's catches are dressed to the nines.
The Sepia team is a winning match; seafood wholesaler George Costi and top chef Martin Benn have combined their passions for fresh produce, resulting in a menu full of the best catches from Aussie shores. Benn has rattled the pans in some of London's and Sydney's top restaurants, fusing modern European techniques with splashes of Japanese flavour. The extensive wine list is the cause of indecision, with page after delicious page of drops from across the globe. With more than 20 available by the glass, those who love the grape will be well sated here. A number of semi-private rooms can cater for functions of 10 to 40 guests, with set menus available for standing soirees of up to 100.