The menu was designed by Paul McGrath, who’s executive chef at The Grounds. There’s a breakfast burger that comes with maple-glazed bacon, egg and smoked mayo, and a very cheesy croissant stuffed with bechamel, Gruyere, cheddar, fontina and spinach. The lunch menu has a range of salads, sandwiches and burgers (including a toasted cheeseburger jaffle); steak tartare (made with a hand-cut beef fillet, spices, egg yolk and served with toasted sourdough); a sourdough ploughman with ham, cheese, cucumber pickle, heirloom tomato, aioli and relish; and more.
Juice is a big thing here (the Immune Booster – orange, carrot, lemon and ginger – is a zesty number that’ll help ward off commuter germs), and there are cocktails and vino to make any dull meeting that little bit more fun. (Plus, it’s open late on Thursdays and Fridays, so you can swing by for an after-work drink.) Baristas pump out The Grounds’s signature blend while commuters from nearby North Sydney station hit up the takeaway kiosk for pre-made rolls.
The design team at Acme (which is also responsible for creating The Grounds) has gone with blue velvets, dark timbers and marble tables. There are lots of wingback chairs for lounging, and the glassed corner position is a great spot to watch passers-by on the street.