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Sydney's Sepia Team to Open Melbourne Restaurant with Chin Chin's Chris Lucas

They'll closed their hatted Sussex Street restaurant at the end of the year.
By Imogen Baker
March 30, 2017
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Sydney's Sepia Team to Open Melbourne Restaurant with Chin Chin's Chris Lucas

They'll closed their hatted Sussex Street restaurant at the end of the year.
By Imogen Baker
March 30, 2017
  shares

Last year, in bitter news for the Sydney restaurant scene, three-hat fine diner Sepia (recipient of a crazy amount of awards) announced it would be closing down at some point in the next two years. Now, co-founders Martin Benn and Vicki Wild (the head chef and front of house, respectively) have given the restaurant closure a date: December 31, 2017.

Yep, at the end of the year, the restaurant — which has been open for eight years and is widely acknowledged as one of the best restaurants in Sydney, and the country — will take its leave. But that doesn't mean its owners will. While giving punters a closing date, Benn and Wild have also announced their post-Sepia project: they'll make the move to Melbourne to open a new venue in collaboration with restaurateur Chris Lucasin 2018. Yowsa.

The partnership is great news for Melbourne, who is already anticipating a new Chris Lucas opening later this year. Lucas is the Lucas from hospitality group The Lucas Group, the brain behind Chin Chin, Baby, Kong, et al. The trio haven't given any hints as to what the restaurant will be like, but — considering they have decades of experience between them — it's gonna be a guaranteed good time for all our taste buds.

The restaurant's Sydney departure also sadly signals the retirement of George Costi, a founding partner of Sepia and renowned seafood wholesaler, who will not renew the Sussex Street lease. But all good things must come to an end — and we give props to Sepia for pulling the plug in its prime and leaving behind a beautiful corpse. The team have promised finale of epic proportions though, so start saving your pocket money if you want to make a reservation before the year is out. We can't wait to see what comes next.

Image: Lucas Allen.

Published on March 30, 2017 by Imogen Baker

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