Much excitement accompanied the opening of Melbourne’s Shortstop Coffee and Donuts in Barangaroo. I often lament that Sydney is much smaller than other global cities around the world, yet while I work in the CBD, a return trip to Barangaroo is still a good hour out of my way. After months of tempting photos of delicious doughnuts on the internet, though, I resolved to wake up early and make my way there before work.
There are twelve items on the menu, varying from raised, cake and filled doughnuts as well as cruellers.
This is the Earl Grey and Rose ($4.50), made with their classic cake batter mixed with Earl Grey tea before being injected with lemon myrtle and dipped into a rose water and rose petal icing.
An obvious choice for me, the doughnut is beautifully fragrant with pleasant floral rose notes in the icing and visible specks of Earl Grey tea in the light and fluffy and moist cake. The lemon myrtle jam gave the doughnut extra moisture and a citrus kick that you’d expect from Earl Grey, although I’m not the biggest fan of the lingering spiciness of lemon myrtle (and explains my dislike for Pukka’s Lemon & Mandarin Infusion). It’s subtle here.
This is the Cookies & Cream Cake ($4.00), a chocolate cake donut base dipped in a cookie crumb-laced sour cream glaze and topped with salted chocolate cookie chunks.
This is the Maple Walnut and Burnt Butter Raised ($5.00) with their raised doughnut topped with a rich, brown butter glaze and generously covered in maple roasted walnuts.
It’s hard for anything with maple syrup and burnt butter to not be delicious, and this doughnut was just that. The burnt butter gives a creaminess to the glaze that lends itself well to the slight bitter nutty notes of walnuts, which have been caramelised with maple. It is pillowy soft with a walnut sitting modestly on the doughnut hole.
This is their Cookies & Cream Filled ($5.50) with a basic doughnut base filled with a cookie-laced, fluffy vanilla bean pastry cream, topped with a sour cream and cookie glaze and finished with chunks of their house made salted chocolate cookies.
And finally, this is the New Orleans Iced Coffee Crueller ($4.00), with cocoa added to their classic French Crueller, then dipped into a cold brew coffee (Market Lane’s Seasonal Espresso) and vanilla bean glaze (Heilala Vanilla).
This crueller smells amazing like an elegant coffee that’s perfectly sweet and bitter and acidic. The glaze gives a crisp shell that hides the light and airy chocolate innards. There’s no photo of the innards, though, ’cause I inhaled its deliciousness before I remembered.
With such delicious doughnuts, is it a blessing or a curse that it’s so out of the way for me?
Shortstop Coffee and Donuts is located at 3/23 Barangaroo Ave, Barangaroo NSW 2000.