This will be the eighth Grind, and coincides with the introduction of a fresh food offering.
The brunch offering will include; wild boar benedict with preserved lemon hollandaise and pickled red chilli, a showstopping cured salmon and avocado breakfast roll with poached duck egg and sprouts and nduja baked eggs, blood sausage, piquillo peppers and whipped feta.
The new all-day menu features dishes such as an 8-hour lamb shank with spiced sweet potato, coriander raita and almonds; butchers steak with calcots and red pepper; heritage beetroot with burrata, pistachio and ciabatta; seared salmon with tomato brodo, braised celery; and grilled octopus with fennel and grapefruit.
For dessert, the Grind affogato and ameretti makes a return, and with the chocolate parfait with Grind espresso streusel and candied hazelnuts draws on Grind’s biggest trademark: coffee. For those otherwise inclined, there’s a particularly good hot apple crumble sundae.