Review: Dead Ringer Marks Five Years With A Dash Of Nostalgia

The Yuzu Breezer and the Red Dinger are back for a limited time.

It forged its name with a nostalgic cocktail range that included the Yuzu Breezer (a cheeky take on the Bacardi Breezer) and the Red Dinger (made with the chewy raspberry Aussie sweet known as a Redskin).

Now Dead Ringer, the popular Surry Hills bar and restaurant, is bringing back a range of nostalgic cocktails to celebrate its fifth anniversary.

Sydneysiders can take a trip down memory lane from September 27 when these classic retro cocktails make a comeback. But it’s for one week only, so best to book ahead.

The punchy Yuzu Breezer is a cute and clever play on the Barcardi Breezer: yuzu liquer, Aperol, citric acid, rum and soda served in a small, 150mL bottle, complete with a Dead Ringer label (pictured above).

The Red Dinger is gin steeped in Allen’s Redskins and served in a tall glass with raspberry drinking vinegar and blood orange (pictured above).

A longtime favourite is the Pineapple Adonis, featuring fino sherry infused with pineapple skins, sweet vermouth and a garnish of “pineapple jerky”.

Or for those who like a little pick-me-up there’s the obligatory (tequila, cold drip coffee and maple).

While the mixologists at Dead Ringer are some of the best around, there’s more to Dead Ringer than just cocktails.

The food and drinks menu focuses on locally sourced, seasonal ingredients, just like its sister bar Bulletin Place. Come the weekend, this casual eatery just metres from Taylor Square, serves up an epic boozy brunch.

Dine in the sun at the front of this 1800s heritage listed terrace, grab a casual seat at the bar inside or try to nab one of the low lit booths out the back for something more formal or romantic. There’s also a separate dining room that can cater for large groups.

Dishes are served as small and large and can be enjoyed by diners flying solo or as a sharing feast with friends.

We opted for the $45 p/h set brunch menu last weekend which included a variety of share plates, including cured salmon with pickled fennel (above), pulled pork and blackbean tostadas (below), baked ricotta tart (below), slow roasted chicken with polenta (below) and a mixed leaf salad with chardonnay dressing.

But it was possibly the house baked focaccia (above) that really stole the show. Soft and chewy in the centre with a salted rosemary crust on top, it was spectacular.

Brunch is held every Saturday and Sunday from 10.30am to 3pm, and includes a bottomless drinks option for another $50 p/h (which seemed a bit steep). For the two of us, we figured it was better value to buy a bottle of Prosecco.

All in all, the atmosphere was relaxed, the food was sensational and the service was top notch without being pushy.

It’s a well-priced dining experience in a casual setting that will have you coming back for more.

What’s The Deal?

 Weekend brunch: $45 per head brunch with an option to upgrade to bottomless drinks.

When: Saturday and Sunday, 10.30am–3pm.

Where: Dead Ringer, 413 Bourke Street, Surry Hills. It’s a two minute walk from Taylor Square.

Our Star Rating

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