It's 3 and a half years since ex-Tetsuya head chef Martin Benn colaborated with George Costi from De Costi Seafoods to form Sepia. It's evidently a match made in heaven; Benn's very Japanese grounding (being obviously a very seafood driven cuisine) and a reputable seafood entrepreneur in Costi. It has since gone to receive glowing reviews and has been at the forefront of Sydney's gastronomic attention.
