Swish new restaurant Sepia is a little hard to find but once inside from the cold, your mood melts instantly. Flapper jazz music and the warm tones of soothing coffee and chocolate, as suggested by the name, blend the glass and brass-studded walls making the venue almost as sleek as the polished service. The star of the show is spanner crab in a buckwheat risotto blanketed by a creamy butter froth. Lightly seared scallops, luscious lamb loin and a rich venison leave little room for a chocolate stack for dessert. Chef Martin Benn is Marco Pierre White and Tetsuya trained. The restaurant is perfect for closing a big business deal in the comfort of the cushioned banks of the power corner.
Nothing negative about this place, you pay for the quality of the food and service. This place would be one of our top picks for fine dining. The restaurant has a dim lighting and your food is served impeccably on a spotless plate. Servings may seem small at first but you will definitely be feeling full and satisfied after your gastronomical experience!
Waited a few months to get a booking after seeing the amazing dessert on the show Master Chef.
The food was very nice and I loved the wine package you can purchase along side each course however I did think that it was a little disappointing for the price.
It was a nice experience but I think it will just be a one off.
Sepia was on my list for a long time, the food was great and the service was amazing! The decor was classical fancy so smart casual should be worn. The food was good but not great, nothing WOW or sets them apart, because ive been dining alot so i see similarities in dishes but thats because its me. Nothing was wrong with the food just personal preferences. Until next time .... keep eating!!!