Bishop Sessa Reviews; Sydney, Australia
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Bishop Sessa, Sydney

527 Crown Street, Surry Hills NSW 2010, Australia
Bishop Sessa Review
5 Star Rating
13 July 2015Bishop SessaTags: Sydney, Australia, Fine Dining reviewsThe Bill: £74 per head

Located in the Beautiful Surrey Hills, Bishop Sessa is a small, nicely designed, intimate restaurant. We decided to begin with a couple of pre-dinner cocktails, and I'm pleased we did. The cocktails at Bishop Sessa are incredible and a real credit. Every element and flavour used was prominent and used with care and attention to complement each other. We enjoyed our cocktails before opening the menu and were blown away.

The cocktails we ordered were the 'Gin Yum', this is one of my favourite cocktails of 2015, which is no easy feat. It's mixed with Muddled Ginger, Coriander, Lemongrass, Chilli, Lime and Sugar. Added to a helping of Bombay Sapphire and served straight up in a Martini glass. We also ordered the 'Playboy Back Page', a sophisticated drink mixed with Dubonnet, Hennessy, Cognac, Parfait Armour, Oranges and Lemons. A straight up Martini style cocktail with an interesting twist.

"Each and every dish was absolutely superb."

To begin we decided to order the Scallop Ceviche, which was served with Cucumber, Avocado, Lemon and Ginger Beer Sorbet. The Ginger Beer Sorbet was interesting, I like how that little kick of flavour worked with the scallops. My partner ordered the Wild Fennel Panna Cotta, served with Heirlom Tomatoes, Watermelon, House-made Fetta and Basil. Another superb dish, we were impressed with the starters.

We ordered a bottle of Forest Hill Vineyard Cabernet Sauvignon, Great Southern, Western Australia, 2011. A deep velvety wine with some expressions of dark berries and earthy notes.

For our main course we ordered the Char-grilled Organic Wagyu Prime Cut, a splendid cut of organic Wagyu Beef. The dish was completed with Slow Cooked Onion, Cavolo Nero, Parsnip and Bone Marrow Sauce. We also ordered the Spice Roasted Aylesbury Duck Breast, with Baby Beetroots, Persimmon, Walnuts, and an Elderflower Sauce. The elderflower sauce really makes this dish unique, it worked perfectly with the spiced seasoning of the duck breast. We added a side of Duck Fat Roasted Potatoes which were delicious.

Moving on to dessert we ordered Roast Pumpkin and Chilli Sorbet, with Olive Oil and Pistachio Cake, Orange, and Pumpkin Seeds. Another dish with some unusual and interesting flavours that worked very well. We also sampled their Bittersweet Chocolate Tart, served with Banana Bread Ice Cream and Salt Caramel.

The food was on point, with every dish and ingredient coming from the kitchen being simply divine, we can't find a bad word to say.

Photos courtesy of Bishop Sessa
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