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Small in size, not in skill - 10 William Street

Small in size, not in skill - 10 William Street

Sarah Green
5 November 2010

Last night I went to the most fabulous little new bar in my neighbourhood (in fact, it was my second visit in a week). Having lived in Melbourne for years and enjoyed its small bar culture, I am so glad the Sydney licensing people have seen the light. ‘10 William St’ is the small third bar in as many months to open in Paddington. It is the run by the Potts Point Fratelli Paradiso boys.

I had such a lovely experience, our waiter was attentive, charming, knowledgeable and above all a bit of fun. I think we kept the glass washer busy with glasses from all tastings we were offered just to get the wines we liked. After choosing a delicious Italian-style Riesling (which involved a bit of label checking for certain numbers that I am more sensitive to) he went and found a wonderful preservative-free Hunter Chardonnay from the Harkham Winery.

I later declined his offer of any Sake (that just spells danger on a school night), especially the red rice sake that, quite frankly, smelt like a cross between vegemite and Soy sauce but he assured me was wonderful on the palate. I could not be convinced to try it but my date did confirm how good it was. Personally I think after a few reds his taste buds weren’t as discerning as they should be!

The menu is small and changes daily and for most it’s shared small dishes. They are beautifully and simply presented. Last week when I visited, I tasted about six of the dishes, including divine ham, really creamy bocconcini with olives, fresh vegetables, just herby enough herb bread, pork belly with fries and a stunning arancini.

As I said, the food is simple but god, it was so good.

Last night, there was a slow cooked shoulder of lamb. The meat just melted off the bone; the flavours were seriously just right. I have a very low threshold to garlic with which it was quite loaded,  but I didn’t care. We shared a zucchini and parmesan dish and the accommodating kitchen rustled me up an extra plate of brocollini.

And all served with a smile. These guys know what customer service is.

Then today when I asked the owner if the chef Marcello could possibly part with the recipe for the lamb for me to share he was most obliging.

Shoulder of lamb

By Chef Marcello at 10 William Street

You’ll need:

  • Shoulder of Lamb
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • Bay leaves
  • 2 good sprigs of rosemary
  • ½ bunch of thyme
  • 2 cups white wine
  • 3 cups vegetable stock

Then you:

  1. Seal the lamb in a hot fry pan.
  2. Place all the roughly chopped vegetables and herbs in a baking dish and sit the lamb on top.
  3. Cook in an 180-degree oven for one hour.
  4. Add the wine and the vegetable stock, cover with alfoil and cook for a further 1 ½ hours.
  5. Serve with just about anything – mash, creamy polenta, vegetables, salad …

My thanks to 10 William Street for this fantastic recipe.

10 William Street

Address: 10 William Street, Paddington

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They say good things come in small packages. Test the theory with Bondi’s The Shop & Wine Bar.

Then, for a call back to 19th Century Paris, visit Absinthe Salon.

And for a bar as small as its carbon footprint, try The Hive.

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