The First Review

Sepia’s first review had a profound impact on Vicki and myself, and our determination to succeed. We knew we had been reviewed. The Sydney Morning Herald’s food critic at the time, Simon Thomsen, had been in and we’d had the photo shoot to accompany his words.

We told all the staff the review would be out on Tuesday and we were hoping for a 16/20. This was the score we’d need for the restaurant to receive ‘Two Chef Hats’ in the Good Food Guide. We decided we’d all go out Monday late at night and get the first copies of the paper and have a read together.