Top 10 Desserts in Sydney


When it comes to desserts sydney there’s no shortage of options. Whether you’re craving Turkish ice cream or an eye-catching cake, Sydney has it all.

Black Star Pastry, Gelato Messina, Kurtosh, and KOI are all well-known destinations that specialise in pumping out a sweet treat or two. But there are many more to discover.

Black Star Pastry

Black Star Pastry is an Australian bakery that serves a variety of cakes and desserts. The company’s products are made from quality ingredients and are sourced locally. In addition to their baked goods, they also offer a range of beverages and coffee.

The cafe behind ‘the world’s most Instagrammable cake’ has a new pink drink for spring. The Strawberry Watermelon Latte is a $7 snap-worthy beverage made with a top secret syrup and almond milk.

The new branding was created in collaboration with renowned Japanese illustrator Noritake. The design aims to capture the brand’s global appeal while respecting heritage and craft. The identity features a suite of iconic characters and illustrations that span all touchpoints.

Gelato Messina

Australian cult gelato shop Messina opened its first Hong Kong branch in October, and already fans are flocking to sample the 40 flavours made and developed entirely in-house. Underneath the pink and grey marble counter, ice cream is served on staff-swiped wooden sticks. Customers can linger over artist Elliott Routledge’s perspective-skewing mural of an electricity box and peer inside the glass-lined factory corridor.

In addition to selling gelato at 17 boutique stores across Sydney and Melbourne, the company also operates a small farm in Numurkah, producing unhomogenised milk and hazelnut spread. It also offers gelato appreciation and hands-on classes for aspiring chefs/fans to learn their craft.

Textbook Patisserie

This Alexandria bakery produces textbook perfect pastries and breads. Its dynamic duo includes patissier John Ralley, who has Michelin-starred experience from England, and bread baker Steven Anderson. Both are set to elevate this local bakery to a higher level of national fame.

This book covers everything a professional baker needs to know, from the foundational recipes for pastry dough and fillings to techniques for mastering chocolate and transforming sugar. It also covers essential topics like baking equipment and mise en place.

This cookbook is a must-have for anyone interested in French cuisine and pastry. The recipes are easy to follow and feature useful explanations and step-by-step photos.

Messina Creative Department

The tiny space, next to the OG Darlinghurst store, was once a cake testing lab and then a dessert bar that let you mastermind your own sundaes. Now, it’s a high-end degustation venue with two one-and-a-half hour sittings each evening.

The menu is constantly changing and includes dishes like white garlic (Mudgee, NSW) and black garlic gelato quenelles served with burrata and Heilala hand pollinated Madagascar vanilla. Produce nerds will be in heaven.

It’s no wonder that the menu is so varied and inventive, given that executive chef Remi Talbot comes with a wealth of experience from restaurants in Denmark, London and Japan. His whirlwind creativity is unmatched.


A wharf, especially one where ships and boats moor. Also a pier. It’s hard to imagine, but there was a time when Quay was a hive of activity—and not just because of the vast state granaries housed there. These example sentences are automatically generated from various online sources, and may not reflect the opinions of Merriam-Webster or its editors. Send us feedback.

From French quay, from Gaulish cagiium (“enclosure”) (compare Welsh cae). Also from Old French kay, cail, from Proto-Celtic *kagyom (“pen, enclosure”). See also quai, qaj.

Uncle Tetsu’s

The global Japanese cheesecake brand Uncle Tetsu’s has opened its first Houston location in the Katy Grand mall. The store sells freshly baked cakes and Asian-inspired drinks, and will expand its menu as it gains traction in the Houston market.

The store features the brand’s hat series of cheesecakes—dome-shaped cakes in original, matcha, strawberry and chocolate flavours—as well as their no-bake “lunar” cheesecake. It also offers madeleines and twice-baked cheesecake biscuits.

Discover how TouchBistro helped Uncle Tetsu’s -an international, multi-location quick serve restaurant- save money and make more with their POS!


Located on the narrow sandstone-lined Nurses’ Walk in The Rocks, Tayim looks like a hotel restaurant — but with an emphasis on food. Tall sandstone walls divide dining pavilions, and there’s a long bar and small takeaway deli at one end.

Executive chef Ran Kimelfeld (formerly of Surry Hill’s Nour) has crafted a menu that’s a modern play on Middle Eastern traditions. Look out for bold and exotic share plates such as whole roasted rainbow trout with hazelnut dukkah and preserved lemon chermoula, or fire-roasted eggplant.

The drinks list is curated by GM Reuvin Lim, who’s worked at Sake and Cho Cho San. He has matched spice-is-nice dishes to wines from Australia, Turkey and France.

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