REVIEW
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?
Phone:
(02) 9331 3560
Website:
Bookings:
Bookings recommended
Features:
Licensed
Bar
Vegetarian-friendly
Outdoor dining
Accepted card types:
American Express
Eftpos
MasterCard
Visa
Chef(s):
Tristan Rosier
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
