Mon-Thu 5pm-midnight, Fri-Sun noon-midnight
Of course, they could just get by selling drinks. Dead Ringer is the second venue and the first restaurant from the good people who brought us Bulletin Place, the Sydney CBD bar that may very well be the benchmark for quality cocktails in the state. The libations here are as soigné and crisp as any in town, certainly, and the layout is bar-like, the narrow space set up with tables outside and out the back, and stool seating at the front. But former Est and Farmhouse chef Tristan Rosier presents a well-priced menu that's a reason for visiting in itself, even as it works as a complement to the hooch. There's a creamy lightness to his chicken liver parfait, teamed with pickled cherries, that finds easy harmony in the short, smart wine list, while black garlic, mustard and bitter leaves complement roast lamb rump with quiet charm. Desserts hew modern - toffee ice-cream, pollen and malt crunch, say. Or could it be time for a nightcap instead?
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