Previously known as Crown Street Assembly, Bishop Sessa is one of Crown Street’s hottest gateways into gastronomic paradise. Established by nose-to-tail chef Paul Cooper and restaurateur extraordinaire Erez Gordon, Bishop Sessa bistro and wine bar showcases some of the best local, sustainable produce around. From pork sourced from Swallow Rock Reach to lamb from Milly Hill, New England, Bishop Sessa has got it all. Chef Paul Cooper is so passionate about sustainability and nose-to-tail cuisine that he makes sure that all the sides of pig, beef, and lamb are aged and butchered on the premise. Try their famous Scallop Ceviche and the Quail and Ginger Steamed Buns–we promise you won’t be disappointed!
This March, Bishop Sessa has partnered with the NSW Wine Festival to bring to you an extraordinary menu that complements New South Wales’ best wines. Priced between $15 and $40, the main courses are carefully paired with their perfect wine match to create the ultimate epicurean experience.
Want food with a conscience? Head on down to Bishop Sessa for a unique, modern European dining experience you won’t soon forget.
Bishop Sessa | 527 Crown Street, Surry Hills NSW 2010 | 02 8065 7223 | http://bishopsessa.com.au
For more information about the NSW Wine Festival, visit http://nswwinefestival.com.au/index.php