We’re over half way through March already, where did the time go?!
I’ve been so bogged down with little time for myself over the past few weeks so it was such a relief to get away from Adelaide and relax, explore and have fun over a handful of days in Sydney, and the best part, it was my birthday getaway too!
Upon touch down on Sydney soil, we cabbed it out straight to The Grounds after a friend highly suggested that I get my butt there and check it out cause she knew that I would love it. And loved it I did!
Look! No massive line up. Win!
The Grounds buzzer
We lined up and got our buzzers with an estimated wait time of 10 measly minutes. Luckily for us, we visited mid week early lunch so the wait time was pretty short but The Grounds is known to have wait times from an hour to an hour and a half over the weekends!
We dropped off our luggage by a bench in the gardens and I left the stranger in charge of supervision whilst I wondered The Grounds and explored.
Charcoal Barbeque Shack
Organic bakery… or what I’d like to call it, bread heaven
Baked goods and sweet treats
Outdoor garden seating area undercover
I only made it half way around the grounds before the stranger caught my attention and signalled me to come back as a table had cleared. Not to worry as I was sure that I’d save enough stomach space for a tart or two from the sweet treats stall.
First things first, coffee!
Which chook are you?
MmmmMmmmmm~ Smooth, creamy and fragrant, just what we needed.
We browsed through the menu and unfortunately just missed out on the brekky menu, but all was good cause their lunch menu had many delicious options.
Whilst we waited for our food to arrive, we spied on the surroundings and our neighbours and noseyed in on what that had ordered (everything looked so good). We also had a full view of the kitchen pass and watched the chefs meticulously construct their burgers one ingredient at a time. The ‘Ground’ Burger looked and sounded delectable, a concoction of ground beef brisket, cheese, lettuce, dill cornichon mayo on a toasted brioche bun served with beer battered fries; $19.00!
New Zealand King Salmon: pan-fried and served on a bed of mixed quinoa, soya bean and radish salad with a gazpacho vinaigrette; $19.00
I chose the salmon with quinoa whilst the stranger tossed up between the duck and pear salad: confit duck, fresh pear and pearl barley with watercress, radish and toasted pistachios; $17.00 or the handmade saffron linguine. I was happy with either of his options cause there was no doubt that I was gonna put a fork through his plate and steal some too.
My salmon was perfection. The skin was crisp and the flesh was pink, moist and sweet. The crunch of the vibrant soya beans were texturally pleasing amongst the mixed quinoa salad with tang, sweetness and freshness shining through from the flavourful gazpacho vinaigrette.
Handmade safffron linguine: heirloom cherry tomatoes and Queensland prawns with fresh herbs from the garden, chilli and lemon; $19.00
The stranger settled on the pasta and I’m so glad he did. Simple, fresh and delicious. Bouncy sweet fresh prawns with freshly made pasta that had the perfect amount of dressing that danced on ones palate and didn’t leave a pool of dressing behind on the plate.
Side of fries, chilli mayo and salt; $6.00
We couldn’t say no to the fries and got a side of those too. Crunchy and crispy with fluffy hot innards of potato with just the right amount of seasoning. Delish. You can even see how crispy they are from the photo… :)~
If only our stomaches could handle a sweet treat or two cause they looked so incredibly good at the bakery, but as per usual, we were stuffed and only ate with our eyes.
A quick visit to Kevin Bacon and his animal friends before we bidded farewell and left The Grounds.
Kevin Bacon and friends
Awesome place! Rustic, industrial, organic, natural, large and open. Well worth a visit if you’re travelling to Sydney but best to get in early! I’ll definitely return when I’m back in the city.
The Grounds of Alexandria
Building 7A/2 Huntley Street
Alexandria NSW 2015
P 02 9699 2225