Chef and co-owner Paul Cooper specialises in nose to tail cuisine and all dishes at Bishop Sessa have, at their heart, an ethical focus. We employ genuine paddock to plate practices with most meats delivered to our kitchen arriving as a whole beast destined to be used in its entirety. Nothing is wasted and everything is respected.
Our menu changes regularly as the seasons and available produce dictate but for the ultimate Bishop Sessa experience our 6 Course Degustation Menu with Matching Wines offers a broad insight into Chef Paul’s food philosophy and technique.
The Bishop Sessa wine list is assembled by Erez Gordon 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.
Offered each Monday and Tuesday the Menu 49 concept is simple. Order any 3 courses from our regular a la carte menu (entree/main course/dessert) and you will be charged only $49.
Pre-theatre dining special
This pre-theatre dining offer makes it a perfect night out. Dinner and a show or a supper afterwards.
