Chef Paul Cooper’s nose-to-tail philosophy drives the Bishop Sessa menu, supported by Erez Gordon’s well-curated and eclectic wine list, promoting artisan winemakers that match the produce perfectly. Bishop Sessa’s upstairs/downstairs features two distinctly different ambiences: one intimate, and the other decidedly modern bistro. The impressive well-trained front of house does not miss a beat.
Bishop Sessa embraces paddock to plate, breaking down carcasses and showcasing the various cuts. The silky texture of miso-cured yellowtail kingfish is nicely balanced with cucumber, celery, sea urchin and herbs. Superbly spiced macadamia-crusted Berkshire pork is accompanied by apple puree, pork broth and kale to counterpoint the richness, while coal-grilled Burrawong Gaian Pekin duck breast is playfully served with decadent duck-fat fudge, flawless pumpkin and coffee puree, and hay-braised carrots, showcasing this award-winning produce.
PSST! The Tuesday, Wednesday (all day), and Saturday lunchtime deal of three courses for $49 is an absolute steal given the skill and produce on offer!