It’s interesting to watch the buzz around a new cafe build over time. The first few times I popped in to Three Williams in Redfern, it was pretty empty, but then again, it’s a fair bit larger than your average Redfern haunt. Locals and cafe addicts were coming and going and I could see that interest was building. Last week, my instagram feed was littered with brekky porn shots from the soon-to-be Redfern fixture, street press had written them up, and last Sunday arvo I walked past and there was not a table to spare.
A few days after they openend, I found myself sipping a Single Origin ‘Paradox’ blend macch in the former mid-century furniture storeroom, bathed in morning sunlight and attended to by eager staff in snazzy aprons. The space is vast, with tables well placed, the floors are concrete and there’s a lot of wood panelling, which makes for a noisy atmosphere at times.
My first visit, I found it odd that brekky finished at 11:45 am – all day brekky is very much standard in Sydney cafes, and I tweeted as much. I just had a couple of coffees and I was more than happy with them. My second visit, I had the smashed beans an avo on toast. It was basically mashed avo and baked beans on toast, but it was damn tasty and damn filling to boot, a serving so generous that I actually couldn’t finish it (and this was immediately after a 1km swim).
By my third visit, the menu had been updated to all day lunch and all day brekky, so I nabbed a chicken salad at the ungodly lunch hour of 9am. I enjoyed it, but it was quite salty; I don’t think the salad itself needed seasoning as the chicken was already salty. To be fair, I didn’t pass this info on to the staff because I was too hungry to care. My dining companions each ordered the poached egg special, which comes with jamon and bullhorn peppers. They subbed in tomatoes for jamon for my mum, who’s vego, which was nice of them, and the eggs provided the requisite liquid yolks for optimal egg porn.
The kinks are still being ironed out here, but overall I would say it is a friendly place, they’re receptive to feedback, the space is lovely, the food and coffee are solid, there isn’t anything quite like it in the area, and they’re open 7 days, which doesn’t hurt either. There is a liquor licence pending so I’m excited to see whether these guys delve into dinner as well.
I still want to go back and try their ‘narnies’ (sandwiches made of naan bread), the fries, which look incredible, and the cute little fish croquettes, arranged in little egg cartons and served with lemon and aioli. Three Williams is a good brunch/lunch option in this hood, but get in quick before this place is completely packed out.
613a Elizabeth St
Redfern, NSW 2016
(02) 9698 1111
Monday – Sunday 7:00am – 4:00pm
I’m really glad I’ve started taking daily walks. Ok, so I sound like a 65 year old woman, but it was on my very first such ‘constitutional’ that I spotted Sub-Station, a cute (but sadly closed that day) little cafe in Alexandria. I told my man-friend about the place and he beat me to it that very week, getting the inside scoop via his charming personality (note to self: get a charming personality).
Sub-Station Cafe opened just over a month ago in, you guessed it, Alexandria. It is housed in a beautifully renovated electric substation (Substation 152), a long narrow space with a fantastic indoor/outdoor area, warmly minimalist with a homey touch. The attention to detail in the decor is to be admired, from the patina of the floor to the bare bulb light fittings crafted from bedsprings.
Sub-Station has a spotlight-on-the-ingredients kind of café menu. We ordered the Avocado Toast to share which was a generous plate of soy and linseed toast and seasoned fresh tomato and avocado. I like the diy approach, which is the same for their big breakky, a kind of platter of various toast toppings plus eggs. They also have a lunch menu of sambos and salads. It’s all very simple, fresh food, assembled more than cooked, that seems to be all the rage right now in Sydney, especially at bakeries or coffee obsessed cafés. Personally I am a fan of this kind of menu as there’s only so much candied bacon I can take.
Either their single origin house blend is amazing or they have an amazingly skilled barista on staff (you never can tell). Case in point my man and me had not one criticism to make in terms of either flavour or form. After three visits, I can’t fault them, and among our crew we’ve sampled macchs, picollos, caps and espressos- all black or full cream milk coffees, no sugar, an espresso nazi’s dream. Maybe a soy (they use bonsoy) or skim drinker will have a different take on the place.
Any criticisms I have are not related to the coffee or the food. It’s order and pay at the counter, but there’s no real way of knowing that unless you ask. This can lead to awkwardness, like when a waitress comes to take away your empty cups and plates and you ask for another coffee… Do they want you to pay now? Oh no, that’s ok. But wait, isn’t it order and pay at the counter? Confusing. Also it’s always easier to upsell and people are more likely to order more coffees when there’s a bill at the end, that’s just human nature, but at the very least it needs to be well signposted.
And on the subject of signposts, I think it’s a good idea to have more than one copy of a printed menu available, or some kind of massive blackboard up. Basically, without food choices written up, people may not know you serve food, although I would say all the delectable loaves of bread stacked up everywhere, plus the food prep going on, would give you a clue. The first time I went, there was one menu for the whole place. The second time, no menus. Unfortunately, people need to be told what’s what, e.g. ‘Here’s a list of what we serve. Please order and pay at the counter.’
Those two criticisms aside, this is a brand new business which is still finding its feet and barely stumbling. It’s run by really friendly people and housed in a gorgeous space, with a tempting but simple menu and excellent coffee. I am completely stoked to have these guys in my ‘hood.
124 Mcevoy Street Alexandria NSW 2015
Monday – Friday 6:30am – 4:00pm
Saturday 8:00am – 4:00pm
Closed Sundays (for now)
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