With a pared back interior of polished timbers, high tables and bench style booths at the back, the venue has a diner look and feel and seats 10 persons at the bar.
Dead Ringer is owned and operated by Tim Philips, Adi Ruiz, Rob Sloan and David Hobbs but unlike Bulletin Place, Dead Ringer has a focus on food. Chef Tristan Rosier’s (ex-Farmhouse & Est.) menu tempts with share plates based on seasonal fare. Small plates include Pork Jowl Terrine ($10) with rye crumb and mustard seed, Beef Tartare ($16) with pickled eggplant and potato paper with more substantial dishes including Barramundi ($30) with Romesco mussels and onions as well as Roast Chicken ($32) with mash and cavolo nero.
Bar Area with Seating
The food-friendly cocktail list follows the food with drinks that are suitable for before, during and after eating. Fortified wines feature on the menu with sherry, port and madeira as key ingredients.
L-R: Postscript, Yuzu Breezer
Cocktails include the Yuzu Breezer ($17) with rum, yuzu and grapefruit juice and the Postscript ($17) with Madeira, blanco vermouth and lemon juice. Wines are all available by the glass and you’ll find a selection of local craft beer and cider.
Dead Ringer has an outdoor area on the terrace and with the approaching warmer months, it’s set to be a hit with Sydney-siders.
413 Bourke St, Surry Hills
Hours: Monday to Friday 5pm to Midnight; Saturday: Midday to Midnight; Sunday: Midday to 10pm
Updated 18 September 2015.
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