Chef and owner Paul Cooper employs genuine paddock to plate practices with most meats delivered to his kitchen arriving as a whole beast destined to be used in its entirety. Nothing is wasted and everything is respected. Ethical and sustainable growing and raising practices form the very heart of everything you eat at Bishop Sessa.
Here is what the leading restaurant guides have to say about Paul Cooper’s food:
Our menu changes regularly as seasons and available produce dictate but for the ultimate Bishop Sessa experience our 5 Course Chef’s Menu with Matching Wines offers a broad insight into Chef Paul’s food philosophy and technique.
Also worth keeping in mind are our monthly specialty food & wine events. With different focuses each month there is bound to be something for everyone. Events include the extremely popular I (heart) Duck & Pinot dinners, I Dream of Pork dinners and Black Diamond Truffle Dinners as well as Game Meats dinners, charity dinners and special wine dinners. All our upcoming events are listed on our Events Calendar.
The Bishop Sessa wine list is assembled by Erez Gordon & Sarah Birch with a very strong bias toward variety and opportunity. With over 30 wines served by the glass and almost 200 on the list there are wines you know, wines you’ve never heard of and wines you’ve always wanted to try. The Bishop Sessa wine list was awarded 2 Goblets in the 2017 Gourmet Traveller Wine List Awards.
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