The ever popular Three Williams lives on Elizabeth Street in Redfern and is brought to you by co-owners Glen Bowditch (previous manager at The Grounds) and Toby Iaccarino.
So then, who are these Three Williams you ask? When researching the history of the area, the pair came across the names William Redfern and William Chippendale. The third William is their friend William Hutchinson. And why not, everything’s better in three’s.
The interior design team at Anthony Gill Architects created a chic industrialized social vibe that is uber popular these days. Standing at the entrance of Three Williams you’re greeted with a view of the whole café, and due to its immence popularity (for good reason) a line of hungry diners. Tables and leather chairs surround the outside ring of the café with a beverage pod located in the middle.
Adam Haines, head barista working his magic in a flurry of steam, froth and heavenly aromatics of freshly ground coffee.
Yes – my coffee has a face on it!
Raspberry & Coconut Smoothie (dairy free – $7)
What a superb smoothie. As flavorsome as it is vibrant you can tell just by the colour that its chockers full of fresh raspberries. No skimping here!
Super Smoothie (dairy free – $8) – kale, apricot, apple, LSA (linseed/sunflower/almond), banana, ginger, cinnamon ($8)
Everyone’s always raging about green smoothies and I’ve got to tell you I’m starting to believe the hype. Bright green, super healthy and refreshingly good. The after taste of cinnamon was a lovely addition. Plus its pretty much guilt free. Go for it!
Seasonal house made soda – Raspberry and lime soda ($5 a glass or $12 a jug)
It seems Three Williams loves to serve brightly coloured beverages. The seasonal house made soda was light, fizzy and refreshing. A little bit too sweet, but luckily, I have a massive sweet tooth so my taste buds enjoyed every sip. A nice cool down during the warmer seasons.
Crispy Polenta, poached eggs, oregano dressing, nduja and croutons ($16)
Polenta is such a great food and I was really happy to see it on the menu. The yolk from the perfectly poached egg adds a lovely savory creaminess and combined with the oregano dressing makes for a very tasty dish. The nduja gives a spicy surprise with a kick-in-the-face flavor hit that’s so good you’ll wish you had more.
Sautéed wild mushrooms on toast with marinated ricotta, parmesan & truffle balsamic ($17)
I’m a big fan of mushrooms. So when this dish came out, covered in a sea of them, I was like “ah hells yes!”. The first thing I noticed was the overwhelming smell of truffles. Inhaling the earthy aroma with the enthusiasm of a crack addict I finally had to take a bite. The meaty earthy flavor is so comforting in this dish and works so well with the truffle balsamic dressing. Accompanied by a massive slice of buttered sourdough this is one hearty delicious meal.
Pan seared market fish with pea puree, broad beans and snow pea tendrils ($18)
Fish and greens – a healthy option. The seared mahi-mahi was yummy-yummy, cooked perfectly leaving it moist and flakey. Toped with a fresh sprout salad and seasonal broad beans I really liked how simple and light this dish was.
Slow roasted free range pork loins, caramelized apple puree, cherry tomato and black pudding ($20)
Nowdays it’s all about pork belly but pork loin is a seriously tasty cut of meat. This was my favourite dish of the afternoon. Slow cooked to perfection, soft and tender. Matched well with the sweet apple puree the addition of black pudding might not be for everyone but I really love it.
If you in the mood for something sweet try the Chocolate and Rasperry Kugelhopf
Something a little inbetween pannatone and a brioche, the pastry is buttery and soft and has a lovely flavour given by the choc and raspberry pieces scattered throughout it.
Check out the front counter for an amazing array of freshly backed sweets to indulge your sweet tooth. Lets just say we had a couple of to-go boxes.
Spotted: co-owner Glen Bowditch
Making our mark on Three Williams
What a delightful venue! Well worth the hype at the moment. Make sure you get here early, the space is big, but it fills up quickly and the waitlist is long.
613a Elizabeth Street
Redfern NSW 2016
2 Hungry Guys dined as a guest