Cafe Cre Asion, Sydney


Cafe Cre Asion is a Japanese influ­enced cafe with a very loy­al fol­low­ing des­pite its loc­a­tion down a non­des­cript lane in a com­par­at­ively quiet part of the City that’s oth­er­wise devoid of shops and eat­er­ies. It’s a small shop with only a hand­ful of seats.


N and I are here for dessert, so we skip their breakfast/​lunch menu and zero in on the baked goods at the counter. I’m not usu­ally a fan of macar­ons (a lot of the time they taste just like sweet bis­cuits without doing justice to the fla­vour they’re sup­posed to reflect), but I know the ones here are good, so we opt for 6 ($2.70 for 1 or $16 for 6).


Left: Jasmine Tea macar­on — I couldn’t taste the jas­mine ini­tially, but it does come through subtly towards the end of each bite. It’s a very slightly flor­al note, and I’d have appre­ci­ated it bet­ter if it was more pro­nounced. Perhaps redu­cing the sweet­ness would’ve helped.

Right: Charcoal and Black Sesame macar­on — Other than a bland­ness that’s evid­ent in the less sweet macar­on shell, which I attrib­ute to the char­coal, this macar­on tasted very much like black ses­ame. It’s a creamy black ses­ame that I enjoyed immensely, even though it seems to be an acquired taste amongst people I’ve met.


Left: Yuzu lem­on­ade macar­on – There’s a very punchy hit of yuzu from the very first bite. Out of the six fla­vours we tried, this was fla­vour was the most imme­di­ately obvi­ous. I’m con­vinced it’s more of a yuzu-nade than a mix with lem­on.

Right: Lychee and Raspbelly macar­on – I’m not sure if that’s an inten­tion­al mis­spelling of rasp­berry but rasp­belly seems an accur­ate descrip­tion: neither the lychee nor rasp­berry fla­vour comes first or dom­in­ates the oth­er — you taste both at once and in equal parts.


Left: Roasted Green Tea macar­on — the fra­grant slightly sweet and nutty fla­vours of hojicha come through quite strongly with a creamy mouth­feel.

Right: Uji Matcha Green Tea macar­on — the pale­ness of the macar­on shell sur­prised me as I’m used to matcha fla­voured foods being a vibrant green. This pale­ness is eleg­ant, though, and the green tea filling was also well bal­anced being obvi­ously green tea without being over­power­ing or bit­ter. It’s one very class green tea macar­on.


We share the Green Tea Fondant ($8.50). It’s a chocol­ate fond­ant with green tea white chocol­ate mol­ten innards, dus­ted in matcha, and served with a shot of green tea latte and fresh ber­ries.


This is without a doubt, one of the best examples of Western baked goods with a Japanese influ­ence, although that isn’t to say that it’s more impress­ive than the amaz­ing cakes at French or French-inspired patis­ser­ies in Japan. Unlike those cakes, which retain their French fla­vours, this green tea fond­ant departs from the fla­vours of a Western chocol­ate fond­ant. And with great suc­cess too.

While chocol­ate fond­ants with the runny chocol­ate centres can be too rich, here, the green tea white chocol­ate centre, the dust­ing of matcha powder on top, and the shot of green tea latte, cuts through the milk chocol­ate cake. The ber­ries help, of course, and with the green tea twist, you can get the rich­ness of a chocol­ate fond­ant with some relief.

Cafe Cre Asion is one gem of a Japanese cafe that really knows its fla­vours.

Cafe Cre Asion is loc­ated at 21 Alberta St, Sydney NSW 2000.