Sydney cafe Three Williams has announced a new head chef is leading the team.
Fabian Mucke joins the Redfern eatery after four years at nel. restaurant, and the chef has already curated a new all-day dining menu that showcases his fine-dining background.
The chef says the move to the cafe has provided him with an opportunity to do something a little different.
“Three Williams is already one of Sydney’s best cafés, in my opinion,” he says. “This is a great opportunity for me to apply some fine dining principles to a café offering, but still keep it approachable and seasonal.”
New additions include asparagus and wattle seed tart; salmon and zucchini fritter; guava French toast and a soft-shell crab roll with slaw and furikake straw potatoes.
The vegan chia bowl and Joe bacon and egg roll with remain, as will the narnie, which will continue as part of a revolving specials menu.
Things have also changed on the beverage front with the launch of a selection of house-made sodas including green tea, elderflower and mint; ginger beer with cardamom and house Ribena with vanilla, rosewater and thyme.
“People enjoy an elevated dining experience within a café environment and that diners will travel for innovative café offerings,” says Toby Iaccarino, Three Williams’ owner.
“We’ve got a lot of space at Three Williams so people feel comfortable knowing they’re not on top of each other, and can get out of the house for a few hours to get their work done while having a great meal.”
Three Williams is open seven days a week until 3pm.
Image credit: Kimberley Low
