Expanding The Grounds in the City

The team behind the hugely successful lifestyle precinct, The Grounds of Alexandria, will expand in late May with the opening of the much-anticipated CBD outpost, The Grounds of the City, located at 500 George St, Sydney.

Leaving its pet pig, Kevin Bacon and sprawling floor plan behind in Alexandria, The Grounds of the City will bring something new to the city; a more intimate experience that fosters a community, inspiring guests to slow down amid the city rush and simply be social again.

The new city venture will capture the essence of old-school hospitality with genuine service and charm. Interactive and engaging window displays will capture the attention of those passing by the George Street façade, while shoe shiners will tend to those awaiting their morning caffeine hit.

With no detail spared, interiors and fixtures have been carefully curated; crafted with salvaged timber floors, unique marbles, hand-crafted stained glass, antique theatre pendant lights and custom enamel fridge doors, designed by Sydney’s Acme & Co.

Led by Group Executive Chef, Paul McGrath, the bustling open-style kitchen is on view for guests’ entertainment, serving an all-day brasserie-style menu with dine-in and takeaway offerings.

The Grounds’ cakes paired with artfully-made coffee and tea will adorn a custom-made trolley, which will roam the room to greet and serve guests at their tables.

“The Grounds is bringing the soul back to the city. It’s for those who want more from the CBD, those who want to reconnect,” says Ramzey Choker, Co-Founder and Creative Director of The Grounds.

“We’re combining the best of the past with future innovations to create a landmark that doesn’t just serve up a coffee fix, but an incredible customer experience that inspires you to make it through the work day.”

Among these innovations is the Barista’s Bar, fitted with state-of-the-art modular espresso technology, where coffee sommeliers will be on hand to guide and educate guests through tailored coffee experiences.

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