Bulletin Place Spin-Off Dead Ringer is Now Open in Surry Hills
Try Redskin-flavoured cocktails and cheese boards with flatbread and honey.
Cocktail lovers rejoice! After months of false starts and delays, the owners of Circular Quay's award-winning Bulletin Place have finally cut the ribbon on bar number two. Located on the old Emmilou Tapas Bar site on Bourke Street, Dead Ringer will be serving up a killer menu of intriguing custom-made cocktails, with tasty looking bar food to boot.
As with the opening of any new bar, our first port of call is the drinks list, and at a glance Dead Ringer doesn't disappoint. Standout cocktails include the Pineapple Adonis (sherry, vermouth and pineapple skin) and the Dixie Cup (vanilla pisco, ruby port and fizz) along with a caffeinated concoction called the Obligatory (tequila, cold drip coffee and maple) and a redskin flavoured julep named Red Dinger (redskin gin, blood orange and vinegar). Those after something a little less extravagant can opt for beer, wine or cider. But come on. Live a little.
The food, meanwhile, ranges from bar snacks like pork jowl with rye crumb and mustard, chicken liver parfait with pickled veggies, and a cheese board with flatbread and honey, to sit down dinner options such as blood sausage with kohlrabi, ocra and yoghurt, lamp rump with black garlic mustard, and barramundi with romesco, mussels and onions. If you're still hungry after that you can order dessert in the form of pickled pineapple, shortbread and yoghurt granita, toffee ice cream with bee pollen and malt crunch, or as many pear bonbons as you like. Alternatively, why not enjoy one final digestif? The hot and cold buttered toddy made with scotch, muscat and Messina gelato should do just nicely.
Dead Ringer is now open at 413 Bourke Street, Surry Hills. For more information hit up their website.
Image: Bulletin Place.
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