ABOUT
The inspiration for Epula has been particularly influenced by the renaissance architecture that often frame the grand piazzas of Europe.
My view is that piazzas are the heart of cities and towns, and I look at Martin Place and the GPO building as Sydney’s equivalent. Both the location and the building has shaped the concept for Epula, where a beautiful restaurant is tucked on the ground floor of these historic and ornate buildings that pulse with energy, whilst at the same time aiming to create a restaurant that captures the lively, communal spirit of the city.
Frank Dilernia
OUR FOOD PHILOSOPHY
Ethos
Epula’s philosophy is rooted in the original Roman Latin concept of communal feasting amongst friends, where dining transcends the mere chore of eating, because it gives everyone the opportunity to forge connections and create special moments between those dining in the restaurant and the hospitality from those serving them.
Blending Heritage and Innovation
Epula honours the rich culinary traditions of Europe, think opulent brasserie fare and meticulous technique while embracing Sydney's own casual style.
This combination of old and new world creates dishes that feel both familiar but unique, much like a bistro on a historic square in Europe, but transplanted in our own historic square in Sydney.
Food & Hospitality
What sets Epula apart, is that the kitchen has freedom to explore innovation, by taking traditional dishes and moulding them into something that excites both the chef and the diner.
From there, every interaction between staff and guests is be filled with warmth and attentiveness. This guiding principle will ensure that Epula remains a timeless yet relevant destination in Sydney's dynamic dining landscape.
