Bessie's
Mediterranean share plates emerge from the woodfire oven at the Bar Copains team’s warehouse diner.
Overview
Fire is at the heart of the kitchen within Surry Hills restaurant Bessie's. The Albion Street joint arrives from the Bar Copains team, with a myriad of wood-fired standouts and an attached cocktail bar, Alma's.
The names — Bessie's and Alma's — are homages to owners Morgan Mcglone and Nathan Sasi's nans, with the chefs promising to celebrate their early memories of food across the two venues.
Find your spot in the rustic dining room, containing nods to its former life as a chef's warehouse, with exposed brick and an impressive open kitchen among the tables. Once seated, you'll discover a menu built on dishes, large and small, that have been elevated by flames.
Olives, garlic cream mushrooms, paprika prawns and a fennel, spinach, chicory and ricotta pie all emerge from the woodfire oven. There's also fried ocean jacket cheeks, grilled wagyu MG9+ rib cap skewers and a contender for Sydney's best flatbread, served warm and drenched in garlic and herb butter.
You can accompany these seared and baked highlights with more delicate snacks and small plates. Think Olasagasti anchovies, Alma's mortadella paired with devilled eggs, and creamy burrata topped with charred zucchini and pine nuts. Or you can turn your attention towards the larger mains, all designed for sharing.
There are playful and indulgent takes on your classic share plates here. Standouts include the pork belly and loin chop, partnered with a quince aioli, or the flavour-packed broccoli, hidden under layers of macadamia cream, pesto and chilli.
Wine is the star of the drinks menu, with plenty of approachable reds to pair with your wagyu skewers, or funky skin contacts to befriend the prawns. And, if you're after a post-dinner nightcap, wander over to Alma's, where you'll find dirty martinis and bright kir royales.
Images by Declan Blackhall
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