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FOOD & DRINK

The Grind & Co

Sydney’s tiny weekday specialty coffee and food bar.
By Jasmine Crittenden
October 16, 2015
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By Jasmine Crittenden
October 16, 2015
  shares

Alexandria and Mascot's hungry, thirsty workers and visitors have got a fun, fresh new haunt — a new specialty coffee and food bar known as The Grind & Co has opened in the Heritage Business Park. Not only is the venue pumping out excellent coffee and a scrumptious-sounding menu, but it does it all from a custom-made shipping container. So every snack break feels a bit like a seagoing adventure.

"I've long wanted to bring something exciting and unique to Sydney," said Christine Ousman, who owns and runs The Grind & Co in collaboration with her husband, Rani. "I designed the plans 12 months ago and have been looking for the right location. I had such a strong vision for the look, layout and mood of the shipping container. I knew I needed to find a place where I could drop it — and build the place surrounding it — rather than the other way around."

The Ousmans are no newbies to the hospitality game. Rani has been a barista for fifteen years and the duo has run the successful Deluxe & Co Beverage Catering for the past four years.

The Grind & Co's big hook is its majestic, mirrored copper La Marzocco three-group coffee machine, where the coffee-obsessed Rani can be found whipping up delicious brews made from Deluxe & Co's premium, 100 percent Arabica, sustainable blend.

Meanwhile, on the food front, you can tuck into gourmet sandwiches and wraps, made on-site every day. During summer, special barbecues will be held on Fridays, featuring special dishes, like barbecue burgers and gourmet sausages, accompanied by house-made lemonade and flavoured sparking water.

In keeping with The Grind & Co's emphasis on freshness, Christine has designed the shipping container to house multiple vertical herb gardens, while rustic benches will provide seating for up to 40 guests at a time. "We're in such a great little spot. I'm really excited about doing something that I'm passionate about, that hasn't been done in Sydney before."

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