The Grounds of Alexandria

Restaurateur Ramzey Choker and coffee roaster Jack Hanna join forces to create a marvel - a self-contained 1800-square-metre principality in the rapidly gentrifying industrial wilds of Alexandria. Within the grounds are meandering, sign-posted paths, vast kitchen gardens, a chicken coop, wood-fired oven, spit roast and bar. Inside the re-purposed factory are two large, semi-industrial dining rooms, a dedicated bakery and not one but two coffee roasters cranking out some of Sydney's best coffee. The food runs from bright breakfast boards of smoked ham, Persian fetta, sliced avocado, tomato salad and poached eggs to lunches of door-stopper steak sandwiches and chicken meatballs. The Grounds Burger comes with good, crisp chips and pickles, the meat patty feeling a little mulchy; but pappardelle pasta with slow-braised lamb and peas is comfort food squared. Finish with cakes from the cake counter (and a coffee) and amuse your inner child with a chocolatey old-fashioned wagon wheel.