Chef Paul McGrath has created a well-balanced menu for breakfast, lunch and dinner. For meat, seafood, vegetarian or if you’re on the run, The Grounds at the City has something for everyone.
This busy restaurant bustles with customers. The stylish interior decor is well suited to the feel of the restaurant, with plush banquettes and cosy booths.
The 200g Rangers Valley Wagyu tri-tip is a well-seasoned and well-cooked dish. This top-quality cut is served perfectly medium–rare, so it melts in the mouth, and is accompanied by an awesome café de Paris butter and smashed potatoes. Pasta lovers may enjoy the fresh egg linguine, served with braised pork shoulder, pecorino and sweetcorn and topped with a 62-degree egg. Or you could try the soft and tender salt and chilli arrow squid with lemon juice and Sichuan pepper. If you fancy something a little different, why not try the king crab croissant with fennel, celeriac and lemon?
PSST! If you have a sweet tooth, there’s a waiter with a display trolley showing what’s on offer to enjoy with a post-meal coffee.