Dead Ringer, Surry Hills

I love Bulletin Bar in Circular Quay and when I heard that they were opening a second bar in the old Emmilou site in Surry Hills, I squeezed in a visit to Dead Ringer one Sunday arvo for some snacks and a few cheeky beverages. The food at Dead Ringer is looked after by Tristan Rosier (previously of est. and Farmhouse) and is broken up into snacks, mains and desserts and are all designed to share.

We start with the Sausage sizzle ($7), a much fancier version than the ones you get at your local Bunnings! A crustless slice of fluffy white bread holds a deeply rich morcilla blood sausage with a schmear of chilli yoghurt, pickled sprouts and a generous scattering of fried shallots. We probably should’ve gotten one each as this was one tasty sammich and we were eyeing each other over the last bite 😛

The Chicken Liver Parfait ($17) is a must order you guys! The slab of parfait is ridiculously light and fluffy, smooth and with the right amount of seasoning. I slathered it inch thick onto the crusty grilled bread (from The Bread & Butter Project) and was in raptures, holy crap I love chicken liver parfait! Side note, I love a place that has the perfect amount of bread to accompany parfaits! Also, usually I’m not a fan of pickles but these babies were awesome, sweet and tart and dangerously addictive.

Noods immediately zeroes in on the beautifully colourful Beef Tartare ($16). Dead Ringer’s version is amped up with aioli instead of egg yolk, and pickled daikon and eggplant instead of capers. Instead of toast or fries, you pile the whole shebang onto potato ‘paper’. I loved the potato crisps and probably would’ve been happy if it was available as a side by itself to nibble on. The tartare was deliciously fresh and zingy but I would have preferred a little Tabasco for a spicy kick?

After one bite of the Spiced Lamb Ribs ($23), I abandon all pretences of being lady-like and drop my cutlery in favour of picking up the ribs like a caveman. The ribs are braised until unctuously tender and then grilled to get that gloriously caramelised layer on the skin. That blob of green is a herbed yoghurt in case you needed something to cut through the richness but I’m all about the fat so was happy gnawing away at the ribs.

I couldn’t resist the side of Potato Gratin ($10) because well, potato anything is awesome. Noods immediately shoves a whole cube into his mouth but I chose to slowly peel apart the layers and eat it one at a time, like it was a delicious layer cake. Each potato slice was evenly sliced and perfectly tender in the middle with golden, crispy edges.

There are only 3 desserts on the menu and we choose the Toffee Ice Cream ($10) over the cheese board or the pickled pineapple with yoghurt granita dessert. We’re amused when the bowl arrives looking literally like a pile of crumbs.

A peek under the mountain of crumbs reveals a base of silky smooth toffee ice cream layered on top with chocolate custard. When eaten together with malt biscuit, honeycomb and bee pollen crumble it reminds us of a Golden Gaytime icecream! Actually it’s better because honestly the crumbs were always the best part of that ice cream and having a whole bowl of it just made all my childhood dreams come true 😛

Dead Ringer feels like a much more refined big sister to Bulletin Bar and I absolutely loved the space- there’s an intimate feel inside and classic chillaxed Surry Hills laidback vibe out on the terrace. Service was awesome, the staff were knowledgeable but super down to earth and I’ll definitely be back to try the rest of the menu including the creamed almond dip!

Dead Ringer
413 Bourke Street,
Surry Hills

Trading Hours:
Mon – Thurs: 5pm – Midnight
Fri – Sat: Midday to Midnight
Sun: Midday to 10pm