Dead Ringer, Surry Hills

Bars, Drink, Sydney / 4 November 2015

A stone’s throw away from Taylor Square, nestled amongst the trees of Bourke Street is Surry Hills’ newest bar, Dead Ringer. It’s the second bar instalment from the guys that brought us the award-winning Bulletin Place bar in Circular Quay. Owners Tim Philips, Rob Sloan and David Hobbs renovated the former Emmilou Tapas Bar site earlier this year brining some understated charm to the inner east.

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In a masterstroke of design, Dead Ringer is outfitted in an elegant, Nordic inspired feel. The front terrace welcomes patrons with a sizeable open area, large tables and a lush vertical garden. Inside is just as suave. The line between bar and restaurant is deliberately blurred, and as the sun goes down, the polished blond wood glows under the retro ceiling lamps and exposed light bulbs. There is a surprising amount of space, enough to fit several high tables near the window, booths out the back, and a bar that seats ten.
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The drinks list is extensive with a great selection of wine, beer and cider, but the cocktails are where Dead Ringer shines. The Yuzu Breezer ($17) is a cute and clever play on the Barcardi Breezer: yuzu liquer, Aperol, citric acid, rum and soda served in a small, 150mL bottle, complete with a Dead Ringer label. The T’Angelo Spritz is not so sweet but is just as refreshing with its biting mix of quinine and sparkling wine. The White Sangria ($13) is the perfect balance of flavours. It is straightforward, easy drinking.
A must try is the Hot & Cold Buttered Toddy ($14). Here, the boys have teamed up with Gelato Messina to create a cocktail that is one part warmed scotch and muscat and one part chilled gelato. The gelato flavour will change every couple of weeks, and at the time of our the visit, the flavour was burnt-butter and sage. The melting combination is delectably divine.
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Tristan Rosier’s (of Farmhouse and Est fame) menu is fresh and seasonal, with everything designed to be shared. The pasta chips ($6) of fried lasagna sheets with parmesan and fennel seed, are quickly becoming a house favourite. For a healthier option, try the creamed almonds ($8) with sesame and halved grapes, it’s similar to hummus but is lighter on taste and texture. The standout entrée is the beef tartare ($16) with pickled cucumber, and potato paper. It’s as pretty as a picture to boot.
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For mains, try the Jerusalem artichokes ($24) on a bed of blitzed greens, broccolini and horseradish. The roast chicken ($29) with cavolo nero and rich jus is not your average affair. Partner with the melt-in-your-mouth mash potato ($9).
With a killer ambiance, an innovative drinks list and food that’s full of flavour Dead Ringer is now one of our favourite bars in Surry Hills. Let’s not forget the flawless, friendly service, this place is a heartening addition to Sydney’s bar scene.
Dead Ringer 
413 Bourke St, Sydney NSW 2010
9331 3560
Open: 5:00 PM – 12:00 AM
For further information, head to deadringer.wtf/
Dead Ringer Menu, Reviews, Photos, Location and Info - Zomato
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