A dead ringer for Bulletin Place it isn't. Instead, Rob Sloan and Tim Philips changed things up for their second venue. So while Dead Ringer does have delightfully imaginative cocktails, it also has a seasonal food menu, an interesting and ever-changing wine list, plus an all-Australian selection of beer and cider. And all this in an elegant, neighbourhood-bar setting.
Philips and Sloan (who are joined at Dead Ringer by David Hobbs, ex-Milk & Honey, London) only do cocktails here that work well with food. The Yuzu Breezer is a cheeky take on the Bacardi alcopop you may remember from your youth. It's a light mixture of yuzu liqueur, grapefruit, rum and soda. The drink is pre-batched in bottles.
In the kitchen, former Est and Farmhouse Kings Cross chef Tristan Rosier runs a seasonal menu of eight smaller dishes and eight large plates. There might be chicken liver parfait, or larger dishes such as Black Angus sirloin with black garlic mustard. Finish with pickled pineapple, or toffee ice-cream with bee pollen.
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