White miso…plum wine…avocado…strawberry milk…
I still love Zumbo’s macarons…I really do. But I don’t want to wait in a queue halfway down Darling Street for my fix. For very long, anyway. Which is why I was so happy to arrive at new macaron purveyor and tea house, Cre Asion, to find only one other customer there and a whole counter of colourful macarons that hadn’t already been pillaged by half of Sydney.
Set in a modern industrial style glass cube with Japanese influences, Cre Asion is tucked down a non-descript alleyway behind the city’s Liverpool Street, bordering Surry Hills. The macaron maestro behind the new venture is Yu Sasaki, formerly of Christine Mansfield’s Universal. His macarons are a textural delight and exciting to taste, from the full flavoured chocolate to the zesty, on-trend yuzu. Also tried – a delicious blood orange, and my overall favourite, a rich caramel.
Caramel, yuzu and chocolate macarons
These are definite contenders for the title of Sydney’s best macarons…it’s a shame the crowds will no doubt soon follow!
Cre Asion, 21 Alberta Street, Sydney, open Mon-Fri 7.30am-4pm, Sat 8.30am-4pm
