Tag Archives: Restaurant

Chef’s inspiration: Paul Cooper on the Bishop Sessa Scallop Ceviche

February 21, 2013

One of our most popular dishes is the Bishop Sessa scallop ceviche with ginger beer sorbet. We had a chat with chef Paul Cooper about what inspired this dish. The inspiration for this dish came from a journey about three years … Continue reading →

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Welcome to the Bishop Sessa blog

February 8, 2013

At Bishop Sessa we’re passionate about all things nose-to-tail, sustainability and of course food! We’re often preoccupied with our wine list and we’re also in love with our neighbourhood, Surry Hills. Our Chef Paul Cooper butchers on the premises – … Continue reading →

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