The phrase ‘your phone eats first’ takes on a whole new meaning at The Grounds of Alexandria. In 2024 and 2023, this viral all-day café in Sydney – famous for its sprawling alfresco area, enchanting installations and, yes, huge weekend crowds – was named the world’s most Instagrammed café.
It’s been more than a decade since I last visited The Grounds. Back then, I had to convince my mum to drive me all the way across the Harbour Bridge for a pastry and, much to my shame, a photo op. Now, ten years later, I decided it was time for me to return and see if the café still lives up to the hype. Judging by its almost 400,000 Instagram followers, 123,000 posts tagged #TheGroundsOfAlexandria, and 5,600 Google Maps reviews averaging four stars, I got the gist that it was still going strong.
One clear takeaway from my research was to avoid visiting The Grounds on the weekend, when crowds swarm in from all across Sydney – and the world, for that matter. Hoping for a quieter experience, I visited on a Monday morning, only to find the car park completely full by 10am.
Those who enter through Bourke Road will first encounter The Grounds’ charming, rustic alfresco area, complete with a miniature animal farm. While I was disappointed to find that ‘Kevin Bacon’ (the café's infamous resident pig) was no longer there, his old pen is now home to two cheerful goats.
Keep strolling past the animal farm, and you’ll eventually find yourself in the gorgeous Garden Bar and BBQ. Here, chandeliers hang from the grand greenhouse arch, while lush greenery and vibrant blooms make you forget that the café is actually located in the heart of an industrial hub. You can grab a casual bite from the kiosk here, but we opted to head indoors to the more bustling café. Inside, brick walls, vintage accents, warm lighting and an industrial flair nod to the café’s past life as a pie factory. The space is dotted with seating across several rooms, all centred around the barista counter, where their impressive miniature cakes and pastries are proudly on display.
When it comes to brunch, The Grounds isn’t trying to reinvent the wheel. The breakfast menu features all the classics, from freshly baked pastries and toasted granola to bacon and egg burgers, French toast and a big brekkie with the lot. We went for the triple stack of buttermilk pancakes, complete with fresh fruit, vanilla and maple syrup. To balance it out, we also ordered the chickpea, corn and feta fritters, which can be made gluten or dairy-free on request. Of course, my phone ate first, but my stomach was equally satisfied once I tucked in.
Coffee is where The Grounds truly excels. Roasted at their brand-new Coffee Factory in South Eveleigh, these beans can be found in cafés nationwide, served up in The Grounds’ recognisable mint-green takeaway cups. At the café itself, they also serve a deconstructed mocha, 12-hour cold brew and pour-over, along with highly Instagrammable shakes, smoothies and juices.
The Grounds of Alexandria is arguably best known for its whimsical installations that decorate the laneway outside the café. When I visited, it was adorned with a pretty-in-pink Sugar Plum Christmas theme that I couldn’t help but love, even if it felt a bit over the top. The laneway leads you to a charming on-site florist, brimming with beautiful blooms, and a second alfresco dining space, The Potting Shed. This timber-clad hideaway is filled with hanging ferns, terracotta pots and colourful cushions, creating a picturesque set-up to enjoy rustic share plates, craft beers and seasonal cocktails.
During peak times, you’re pretty much guaranteed to face a wait for a table across The Grounds’ three distinct dining spaces, so reservations are essential. If you’re in a rush, there’s a kiosk serving takeaway coffee and food, plus a cute lemonade stand for a refreshing treat.
Read on for our review of The Grounds of Alexandria from 2016.
*****
By Emily Lloyd-Tait
First and foremost: this place is about coffee. There are two separate espresso stations – one for in-house and one for take-aways – which churn through huge bags of the beans that are roasted about 10 feet away in the Research Facility. The roastery sits against one wall and is encased in glass and looks not unlike the inner sanctum of Dr Evil’s lair. The person sitting at the computer controlling the two massive Probat roasters could be roasting coffee or may just be planning world domination – who's to say?
They aren't setting out to reinvent the wheel here. The menu contains elements common to most Sydney cafés. It is the execution that puts this place ahead of the pack. The sandwiches are eye-catching – slow roasted, shredded lamb shoulder or American-style tuna and egg stand out – and the salads go a step beyond the Caesar/Greek/roast pumpkin trifecta. The service is also a cut above. They manage the crowds admirably and project an atmosphere of casual professionalism that makes the Grounds feel more like a restaurant than a café.
When it comes to lunch, not all schnitzels were created equal. The Grounds’ herb-crusted chicken schnitzel is extremely popular and it’s not hard to see why. Rather than a single, flattened breast that covers the plate, at Grounds they leave the meat a little plump so that it stays tender. They fry them up to a dark bronze and then add a swirl of forest green salsa verde and a lemon wedge. The side of red cabbage 'slaw balances out the deep-fried element. Instead of a creamy sauce, the cruciferous salad is dressed with a seeded vinaigrette. If it just isn’t a schnittie without chips, order a side of the crisp, battered fries with chilli aioli. Fair warning, though: you will be facing a substantial food coma for the remainder of the afternoon.
Alternately, you could build up your iron stores by ordering the Grounds' burger. All your common burger complaints have been addressed. The juicy, dry-aged Angus patty is slightly larger than the soft bun's circumference, meaning you aren’t left with any empty carb at the end. Sauce choice can often be the downfall of a good burger. Fortunately, Grounds have done away with this problem altogether by just using them all; tomato relish, hot mustard and mayo. Add the house-made pickles and you have a burger NYC would be proud to call their own.
And now for the bad news. This place is always packed. Always. On weekends, unless you arrive at first light, you are looking at an hour’s wait for a table, and even on a weekday the lunchtime crowds from the neighbouring businesses fill the café – though the wait on weekdays is more like 10 minutes.
You have to hand it to them, though; the people behind the Grounds knew full well that they’d be attracting families by the minivan load, what with their huge kitchen garden, complete with chicken run. The simple solution? Petting zoos and jumping castles have both made an appearance on weekends with more surprises to come, keeping kids out from underfoot while parents mung down on a three- cheese toasty with rocket, tomato and balsamic and a coffee.
Right now, visiting the Grounds of Alexandria may take some military-style logisticising, but your patience shall be well rewarded. The service is friendly and efficient, the food is excellent, their thumbs are green and they are brewing up a storm of locally roasted coffee to top it all off.