Three Williams Cafe

Three Williams Cafe


Posted 2014-10-09 by Sarah Hanfollow
in Redfern has introduced a new spring menu. I arrive on a Friday afternoon when it's pleasantly empty - a welcome change compared to a busy weekend where you generally have to wait for a table at this popular cafe. My previous Three Williams visit was a lovely experience of their signature narnies and the life-changing discovery that they have the best hot chips in Sydney. Big call, I know.
The crunchy brioche French toast with caramel bananas, hazelnuts and Belgian chocolate ($16) is a new addition to the all-day breakfast menu. But don't fret - the French toast with fresh berries, yoghurt, roasted pecans & pure organic maple syrup is still on there, too. This French toast is not for the faint-hearted. Rich chocolate and sweet, jammy bananas are assembled atop a piece of French toast with a crunchy cornflake coating, then scattered with hazelnuts. It's the kind of breakfast that's perfect if you love to start your day off with a sugar hit.
We also try the corn fritters, bacon, nuremberg sausages, tomato & capsicum salsa, crushed roasted potato and sour cream ($18). It's hefty. While I find it lacking in bold flavours, it's a great combination of everything I love for a hearty breakfast or lunch. The only thing missing perhaps is an oozy poached egg on top. Three Williams' beer battered chips ($7) are still taking the top spot for my favourite chips in Sydney at the moment. More on that in my The Ten Best Hot Chips in Sydney article . These crunchy chips come with a fabulous house aioli. Note that the serving is pretty big, which is awesome for a chip-lover like myself.
Portions in general are generous here, but luckily there are recycled takeaway containers at the ready if you need to take anything home. As for the lunch menu (which starts from 11.30am), we try the organic tofu, charred broccolini, roasted almonds, Japanese seaweed & fresh peas salad ($15). It's fresh, light and healthy with a lovely Asian twist. The tofu has a firm texture that I enjoy. It's also the first time that I've had broccolini in a salad, and I decide that I'm a fan.We wash down our late lunch with some delicious, freshly squeezed juices, leaving with plenty of leftovers to take home with us.

219197 - 2023-06-16 07:49:49


Copyright 2024 OatLabs ABN 18113479226