Dead Ringer has gone for a meat free menu every Monday. “We recognise that people make their dietary choices for a variety of reasons. We believe that from an environmental, sustainability and health perspective we could all do with eating a little less meat,” says co-owner David Hobbs.

Despite the change of direction, Hobbs, along with Tim Philips and Rob Sloan, are adamant about one thing: “We’re not about to become a vegetarian restaurant.”

Instead, they are keen to show off an amazing variety of “hearty and indulgent” vegetable dishes for one day every week. Try chickpea fritters with celery, blue cheese and agrodolce (an Italian sweet-and-sour sauce); roasted eggplant with walnut and pomegranate; and double-baked cheese soufflé with leek.

Additionally, 90 per cent of the menu on Mondays will be gluten free and vegans will be looked after, too.

On Tuesday the menu reverts back to dishes such as grass-fed beef jerky and rump steak with chimichurri.

Bookings for Dead Ringer’s meat-free Mondays are encouraged but not essential. If you’re planning to dine with six or more guests, you’ll be required to dine from the $37 per-person set menu.

Meat free Mondays at Dead Ringer will be available from 5pm.

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