Bishop sessa is a bistro & wine bar in Surry Hills, Australia Founded by nose to tail chef Paul Cooper together with industry stalwart Erez Gordon.
The menu showcases some of the best local produce available, with pork from Melanda Park, Swallow Rock Reach (NSW), lamb from Milly Hill, New England (NSW) and organic Wagyu from Gundooee Organics in Dunedoo (NSW). Sides of pig, beef and lamb are aged and butchered on the premises. Sustainable seafood and Cooper’s trademark desserts complete the experience.
Our wine list includes some fantastic lesser-known varietals and makers, together with big, bold classics.
At Bishop sessa we believe great food doesn't have to take a toll on the environment, and outstanding dining doesn't have to be expensive or stuffy. Some come join us, relax, and enjoy.