“None of the owners are named William,” explains co-owner Glen Bowditch, previously a manager at The Grounds and a founding employee of Sonoma. “Picking a name can be difficult so we did some history research and came up with Three Williams, inspired by three figures of the area: William Redfern, William Chippendale and their good friend William Hutchinson.”
Situated along Redfern’s Elizabeth Street, Three Williams is Bowditch’s first venture with partner Toby Iaccarino. Designed by architect Anthony Gill, the semi-industrial space has been stripped back to reveal concrete floors, copper piping, washed blonde tones and tanned leather benches.
“We found the site about two years ago, when it was being used as storage by Great Dane furniture next door,” says Bowditch. “We had no expectations. We wanted diners to be able to walk in and see the whole cafe from the top of the stairs.”
The clipboard menu comprises a neat selection of all-day plates by chef Tim Bryan (formerly of Aria and Chiswick) like the brioche bun bursting with crisp bacon, pickled slaw, ranch dressing and topped with a chilli fried egg, as well as the ultimate fry up, the Big William. Not to be missed are their housemade flat bread sandwiches with fillings like grilled prawns and smashed avocado, iceberg and aioli or glazed beef brisket with slaw, gherkins and chipotle mayonnaise.
Drinks arrive in playful milk bottles with house-made seasonal sodas, peanut caramel shakes and smoothies with banana, medjool dates and walnut praline. Coffee comes courtesy of Single Origin Roasters. For something sweet, try madeleines with apple curd, doughnuts drizzled with ruby grapefruit icing and berry frangipane tarts, all baked in-house.
With a liquor licence on the way, Bowditch has a clear direction for his new concept, “Our aim is to be a destination – to create a unique experience that people will travel for.”