You could visit this hole-in-the-wall three times in a week and never get bored. Run by the same brothers as Fratelli Paradiso in Potts Point, 10 William St mixes classic Italian swagger with Australian-style experimentation.

It’s a wine bar first and foremost. The large, ever-evolving list of reds, whites, skin-contact orange wines and natural vino by the glass is chalked up on a blackboard near the front window. The team is eager for drinkers to try something new, and will happily suggest interesting bottles it has come across lately.

But 10 William St wouldn’t be what it is without its stellar bar menu. It’s one that’s felt the hand of many of Australia’s most interesting chefs, such as Dan Pepperell, Luke Burgess, Trisha Greentree and current head chef Francesco Ruggiero. The menu changes with the seasons, but 10 William St always skews Italian in ingredients and technique.

In summer that could mean plenty of salads, steaming and crudités. In the colder parts of the year, familiar comforts like gamey ragus, polenta and risottos appear.

The space is tight and cosy and the vibe is loud, which makes for a lot of fun. If you stick to the rule that there are no rules, you’ll fit in just fine.

A recipe from 10 William St is featured in The Broadsheet Italian Cookbook. Buy your copy at

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Updated: October 19th, 2022

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