When you live in a city with an array of spectacular restaurants to chose from, where do you go, and how do you chose the best one for your taste? Recommendation is a good start and that has led us to the exceptional Bishop Sessa in Surry Hills.
Here is a bit of information about the restaurant from their website..
“Bishop Sessa Bistro and Wine Bar in Surry Hills is the brainchild of Melburnian nose-to-tail chef Paul Cooper (Pied à Terre (London) The Botanical, The Provincial Hotel, O’Connells Hotel) and industry stalwart Erez Gordon (Jacques Reymond Restaurant, The Botanical, Mezzo (London)).
Our menu focuses on local and sustainable produce and Chef Paul Cooper takes a genuine nose to tail approach with whole beasts delivered direct from the farm to be butchered and dry-aged on site allowing for use of the whole animal. Sourcing direct from the farmer/grazier means continual contact with the people who raise the animals destined for our kitchen. Organic Wagyu beef is supplied by the passionate Rob Lennon at Gundooee Organics in Dunedoo (NSW), our heritage breed lambs are from John Cordukes at Wollondale Hampshire Downs in Towrang (NSW) and pigs from Matt and Sue Simmons of Melanda Park Pork in Swallows Rock (NSW). From time to time we will also take delivery of fallow venison, kids, wild rabbits and whole kangaroos amongst other animals. All our seafood is sourced from suppliers using sustainable methods.”
Impressive huh? Wait until you try the food….Fantastic.
We chose from their excellent menu
Scallop ceviche, cucumber, avocado, lemon & ginger beer sorbet.
Miso glazed Melanda Park pork, apple puree, pickled enoki, scratchings, herbs
Smoked Skull Island prawn, watermelon, curry & macadamia crumb, cured pork
Then for mains we couldn’t go past their duck
Salt baked Aylesbury duck breast radish & lavender jam, sorrel, walnuts, citrus sauce
and of course Duck fat roasted potatoes
To finish the mean we were given these delightful bits of yum..light and airy and too delicious to begin to describe and then a shared desert of
Chocolate nemesis with apricot, lime caramel ice cream
The service was exceptional and the atmosphere warm and inviting.
It can get busy so I would book,
here is their website to find out all the details