The team behind Grill’d takes another bite out of the burger market with Williams Burger Days, a premium concept burger restaurant.
Williams is like a distant cousin to Grill’d; whilst the later has over 130 outlets across Australia, Williams presents an elevated alternative far withdrawn from the notion of burgers as a ‘fast food’ concept. Williams Burger Days opened in Westfield Sydney in September, with plans to open a Melbourne outlet in the coming months.
The brainchild of former Vue de Monde and Circa chef Josh Powell, the Williams menu features a range of house-made burgers, salads, elevated sides, sodas, and shakes, as well as a concise cocktail, beer, and wine list. Williams keeps with current culinary trends, utilising native Australian ingredients throughout the menu; for the signature Williams sauce, Williams uses karkalla pickles which provide a tangy, salty hit.
The burgers themselves are next-level; fresh herbs like dill, mint, and coriander provide a flavour hit to the vegetarian burgers. The Mushroom & Parmesan burger is a particular standout, with the sharpness of the parmesan cheese perfectly complementing the mild creaminess of the mushroom. Meanwhile, care is taken to source high quality meat and seafood, using producers such as O’Connor beef, Mayura Station Full Blood Wagyu, Summertime chicken and Fish Butchery’s yellowfin tuna.
The sides menu vastly differs from that of traditional burger joint offerings. In lieu of the traditional ketchup and fries, Williams features crispy charred broccoli served with airy whipped feta, skin on chips, onion rings seasoned with saltbush and vinegar, seasonal green salad, and crispy cauliflower among its menu.
The interiors are the epitome of modern minimalist, with a muted colour palette of beige and tan blending seamlessly with the timber tables, chairs, bar, and ceiling fixtures.
Williams Burger Days is open from 11am Monday to Sunday.
