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MENU

MENU

Chef and co-owner Paul Cooper specialises in nose to tail cuisine and all dishes at Bishop Sessa are created with a sustainable focus. We employ genuine paddock to plate practices while our menu changes on a regular basis as the seasons and produce dictate.

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FOOD & WINE EVENTS

Bishop Sessa has a well earned reputation for hosting some of Sydney's best attended specialty food & wine events. From the phenomenally popular "I (Heart) Duck & Pinot" dinner to more traditional events such as Bastille Day and Valentine's Day. For a complete list...

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BOOKINGS

Reservations are awesome. We know some restaurants eschew reservations and we wish them all the best but to be honest we love to know you're coming. We love knowing how many of you are coming, when you plan on arriving and any other bits of information you think might help to ensure your experience with us is...

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