But I'm sure the suburb that once was will be again, especially with the likes of 10 William Street calling Paddington home.
|Upstairs at 10 William Street, William Street, Paddington|
There's no signage at the street front, nor inside, but you'll recognise the retro black tiled frontage with big glass windows opening up to cosy groups quaffing wine beneath blackboards proffering a healthy collection of wines.
A generous dish of mixed olives came along - Sicilian, Ligurian and Kalamata - which really do make one of the best drinking snacks ever. (And apologies now for fuzzy photos - it was seriously dark and I was drinking the whole way through).
|Fior di latte, beets, heirloom tomatoes|
The fior di latte was presented with eye-catching hues of red and yellow tomatoes, green basil leaves and purple beetroot. This modern play on an insalata caprese was really just a delightful plate of produce.
With this entree style dish we were served a very, very fruity Heidler Gruner Veltliner 'Thal' from Austria, which would suit those who like a lots of fruity sugars in their wine.
|Bruschetta of lamb ragu and chickpeas|
This night’s treat on thick toasted bread was a wintery lamb ragu – appropriate for the cool change to autumn – with a chickpea puree, whole chickpeas and coriander from the kitchen’s herb garden. This was like no other bruschetta I've tried before, and I like the new take.
|Maltagliati with osso bucco, gremolata|
I loved the transformation of a traditional ossu bucco - with gremolata, of course - into a pasta dish, with the bone marrow mixed through for added richness.
At this point, the wine in the glass was a full-bodied, fruity Italian red Torre Vento 'Salice Salentino', which was perfect to cut through the rich pasta sauce.
Topped with chopped parsley also straight from the kitchen garden, the goat’s cheese sauce was a necessary addition of richness to the vegetarian dish. It was hard to compete with the osso bucco maltagliati though.
We dabbled back into Italian white territory at this point with the Bera Arcese, which is a blend that has the slightest of bubbles to its very easy-drinking nature.
|Black angus sirloin, rocket, potatoes|
The crisp chunks of potato and lightly dressed rocket leaves with parmesan shavings were really all that were needed alongside the tagliata style cut of beef.
We skipped back to red wines with my favourite of the night: Sami Odi 'Little Wine' Shiraz which was the big flavour you'd want from a Barossa shiraz paired with a sirloin steak. There are only 120 cases of this small batch production available in Australia, and 10 William Street had 12 cases when I was there earlier this month.
|Sweet of the day – caramel and fig cake with vanilla ice cream and pistachios and caramel|
Topped with more caramel sauce, a quenelle of vanilla ice cream and crumbled pistachio nuts, it was a simple, well-balanced, almost homely dessert that hit all the right spots.
The heavy Mas Amiel aged grenache from south-west France had plenty enough saccharine characteristics to take on caramel sauce - which says a lot.
|10 William Street frontage|
I can't wait to return for a Saturday session with the girls - perhaps post a spot of shopping in Paddington - but 10 William Street has definitely got it going on, even if the rest of the suburb has some catching up to do.
Food, booze and shoes dined at 10 William Street as a guest, with thanks to Maria Farmer Public Relations.