The way we engage with our local cafés in 2020 is completely different to years past. Instead of crossing town on weekends for brunch we now visit our local most days when working from home. For a change of scene we might even take our laptop with us so that the working day comes with very good coffee and much better food than you have to hand.
This inclination for a treat meal in the middle of the working day has inspired Three Williams in Redfern to up their brunch game. New head chef Fabian Mucke comes with fine dining pedigree, having recently worked as head chef at Nel. Now he is turning his attention to daytime dining, raising the bar for breakfast and lunch staples and reinventing French toast while he's at it. Thick triangles of golden fried brioche are served with a pretty palette of toppers, including Chantilly cream, frozen guava custard, a Weetbix and Oreo crunch, coffee bubbles and fruit salad.
If savoury is the only way to start the day you can get a soft, grilled milk bun sporting a mohawk of crisp soft shell crab leggs and packed with a Contiki tour of flavours from an Asian slaw to an avocado salsa, finished with truffle and furikake straw potatoes. You'll need multiple visits to tick off the big hitters on the new menu, like a chorizo omelette; a prawn and barramundi ceviche bowl; and an asparagus and wattleseed tart. Living your best plant-based life? They've got the Beyond Meat patties here so you can get an ethical cheeseburger, too.