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L'avis de Gault&Millau
Chef Troy Spencer (ex-Spencer Guthrie and TarraWarra Estate) delivers the food content at The Bishop (formerly Bishop Sessa) for owner Erez Gordon, whose exceptional knowledge of wine underpins the new concept wine bar.
The funky refit with high tables downstairs provides a slightly more informal feel, while upstairs will remain largely familiar to former patrons, providing the perfect ongoing space to cater for wine and produce dinners.
Promoting itself as ’a wine bar where food is a big focus’, The Bishop's menu revolves around share plates, with a specials board beefing up the choices. Roughly torn prosciutto, garnished with parmesan, white beans and green olives, is one of the upmarket charcuterie options, while jamón serrano with pickled artichoke and charred radicchio is the other. Snapper replaces barramundi, with a more-ish grenobloise honouring the time-honoured French classic, while crisp duck leg served atop whipped cashew and a Madeira jus is equally tasty fare.
PSST! It is important to note the new no-bookings policy – so first in, best dressed snags the best tables by the window, although the kitchen will stay open later.
Reviewed for the 2019 Guide