Tell us about your bar:

A brand new restaurant and bar in Surry Hills serving great Australian produce in a contemporary, rustic and relaxed spot on Bourke Street. It’s the second venue from the team behind Bulletin Place at Circular Quay, combining world-class cocktails with a short rotating menu of the best of local wines, beers and cider. We’ve teamed up with head chef Tristan Rosier (previously of est. and Farmhouse) to create a flexible menu of bar snacks, sharing plates and sweet treats available till close every night.

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What’s on the menu?

Grown-up bar snacks. A signature dish is creamed almonds blended with verjuice and sesame, served with char grilled toast. There’s also a new interpretation of a classic beef tartare with aioli, pickles of daikon and eggplant and potato ‘paper’. Larger sharing dishes include braised fennel with spinach, labneh and kale chips in a preserved lemon vinaigrette, followed by our signature brined and roasted chicken with cavolo nero and a rich chicken sauce.

Care for a drink?

Try the Blushing Spritz, a delicious light summer spritz of a grapefruit oil syrup, verjuice (unripe grape juice) and Kina (a Swiss quinine bitter liqueur), finished with sparkling wine.

Sounds:

All killer, no filler. Eclectic, changeable!

Highlights:

We really wanted to create a venue that we would go to all the time ourselves – a type of venue that we felt was missing in Sydney; a ‘come as you are’ vibe that serves grown-up food with top cocktails and interesting, local and changing beer and wines. We hired staff that know what they’re talking about without sounding preachy and filled the venue with natural wood-finished and fresh flowers, ferns and succulents.

The bill comes to:

A Blushing Spritz is $16, Pineapple Fizz $15, beef tartare $15 and braised fennel $23.

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Address: 413 Bourke St, Surry Hills

Phone number: (02) 9331 3560

Website: deadringer.wtf

Opening hours: Mon – Thu 5pm-midnight; Fri – Sat noon-midnight; Sun noon-10pm

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