MORE ABOUT THIS EXPERIENCEIn a neighbourhood with no shortage of fantastic restaurants, Bishop Sessa stands out for its commitment to only the finest meat, fish and produce. Executive Chef Paul Cooper and his team put an emphasis on creating a delicious, unique and modern approach to familiar, hearty cuisine. The result is a gem among Sydney restaurants, and a level of quality that is instantly apparent in this succulent meat feast.
You'll enjoy a mouth-watering three-course meal of delectable beef specialties. You'll start with a melt-in-your-mouth smoked Wagyu tri-tip carpaccio with heirloom beets, walnuts, goats cheese and watercress. Followed by a Pithivier - a puffy pastry pie that is stuffed with flavourful chunks of Wagyu beef. It's decadent, homely, and absolutely delicious! Then you'll have a generously cut Wagyu steak prepared sharing style, so you and your dining partner can really dig in! Your courses will be paired with delicious winter sides that will help round off your meal.
Chef Paul Cooper exhibits his mastery of nose-to-tail cooking with tasty, perfectly prepared cuts of top-quality beef. His focus on whole-animal butchery ensures the food at Bishop Sessa is always top-notch, while the entire menu offering, from breads to relishes to charcuterie, is produced in-house.
Bishop Sessa takes a casual approach to modern European dining and is focused on local, sustainable produce wherever possible. Making Bishop Sessa one of the most-talked about and much-loved restaurants in Sydney. learn more
BET YOU DIDN'T KNOWBishop Sessa, one of the finest restaurants in Surry Hills, is the brainchild of nose-to-tail chef Paul Cooper and industry stalwart Erez Gordon. Paul grew up in the Mornington Peninsula region of Victoria. His first hospitality experience was as a waiter at a local restaurant, where he met his wife, Jaclyn Cooper. He soon moved into the kitchen and made his way up through the ranks, finally moving to Melbourne to work at Matteo’s, and then Bistrot d’Orsay.
Looking for more experience, the pair headed overseas, travelling through Spain, Italy, France and the UK, where Paul worked at several high-profile restaurants. When Paul returned to Australia he worked with The Botanical, The Provincial and O’Connells before moving to Sydney to start Bishop Sessa.
Cooper’s experience at Michelin-starred and hatted restaurants has given him a sophisticated suite of techniques, whilst his passion for accessible, interesting food and sustainable produce ensures his dishes are always attractive. Everything at Bishop Sessa is made on the premises, making it one of the tastiest choices for dining in Sydney.