Sydney’s hottest new opening is here. Say hello to Bessie’s, a Mediterranean-inspired restaurant from the team behind Time Out’s fave vino haunt, Bar Copains. Morgan McGlone (culinary director of Potts Point’s Sunday and founder of Belles Hot Chicken), Nathan Sasi (the founding chef of Nomad), and Sasi’s partner Sali (co-founder of shopping platform Wrapd) say that fire is at the heart of their new diner, which is named after McGlone’s grandmother.
And the venue is pretty special. It’s the old Chef’s Warehouse on Albion Street—just 70 metres from Bar Copains, which won Time Out’s Best Wine Bar Award 2023.
The team has brought in serious talent to head up the kitchen at Bessie’s. Celebrated Sydney-born chef Remy Davis, from the Michelin-starred Elkano restaurant, relocated from San Sebastián for the head chef gig.
The menu is made up of snacks, small plates, large plates and sides. Get around things like sourdough flatbread topped with garlic and herbs, whipped cod’s roe, and eggplant with tomato and feta. There’s Alma’s mortadella with devilled eggs and pickles, and a Moreton Bay bug sandwich (sibling to Bar Copains’ epic fish sambo). Other dishes include wood-fired prawns with lardo, paprika oil and rosemary; pork belly and loin chop with quince aioli; and a wood-fired pie with fennel, spinach, chicory and ricotta.
The team says that Bessie’s is a place for adults to chill, have fun, and maybe get a little wild. As such, children under 12 – including babies – will need to sit this one out.
Speaking about Bessie’s opening, Sali said: “A place built out of the love of memories made from our travels to London and Paris last year, in a space that holds so much hospo heritage.”
And if you feel like a casual cocktail and snack, head to sibling cocktail bar, Alma’s – also named after Sasi’s nan – right next to it.
Word on the street is Bessie’s is like Bar Copains, but on steroids. BRB, making a booking.
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