The 13 Best Dessert Places In Sydney Right Now

Below, you’ll find our guide to all of the best dessert places in Sydney, worth visiting for a sweet treat in 2024.

We’ve settled on the (admittedly vague sounding) description of “places” because dessert is such an all-encompassing affair — a morsel that transcends arbitrary restaurant categories.

From brasserie-inspired dining rooms to hole-in-the-wall joints with a singular specialty, here’s every dessert place that gets Boss Hunting‘s caramel covered seal of approval.

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Jump To

• The Best Bars, Restaurants, & Places For Dessert In Sydney
  • Black Star Pastry, Various Locations
  • Messina Creative, Marrickville
  • Kürtősh, Various Locations
  • Ciccone & Sons, Various Locations
  • Armorica, Surry Hills
  • The Charles Grand Brasserie, Sydney CBD
  • Gram Cafe & Pancakes, Various Locations
  • Flour & Stone, Woolloomooloo
  • Machi Machi, Various Locations
  • KOI Dessert Bar
  • Hakiki Turkish Ice Cream
  • LeTAO
  • Yo-Chi, Various Locations
• Dessert Places In Sydney – Frequently Asked Questions
• How Boss Hunting Chose The Best Desserts In Sydney

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The Best Bars, Restaurants, & Places For Dessert In Sydney

Black Star Pastry, Various Locations

Originally opened in 2008 in the then-contentious suburb of Newtown, today Black Star Pastry is a nationwide phenomenon. (There’s even a branch in Shanghai, thanks to the efforts of Louis Li, also the owner-operator of Jackalope Hotel.)

Thanks to the chain’s light, inventively presented desserts – including a certain strawberry watermelon cake that remains the toast of social media – Black Star continues to enjoy throngs of customers at its multiple Sydney outlets.

Among foodies, the Newtown store’s historic significance is well-known. But do be sure to duck into the newer branch at The Cannery in Rosebery, for an eclectic selection of more traditional pastries (e.g. palmiers and Portuguese tarts) alongside the signature, Asian-accented cakes.

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Messina Creative, Marrickville

Gelato Messina may be considered the Mac Daddy of non-traditional gelaterias. Having started in 2002, the company now has dozens of stores across NSW, Victoria, Queensland, and the ACT.

You certainly don’t need us to regale you with the joys of the chain’s freshly prepared frozen confections. You know the drill: each Messina outlet offers five rotating specials per week and even produces its own high-quality jersey milk. What is arguably less well-known, especially outside of Sydney, is that Messina now has its own degustation restaurant.

RELATED: Messina Has Opened A Massive Dessert Complex In Sydney

This is a relatively new addition to our list of the best dessert places in Sydney. A spiritual successor to Messina Creative Department, it’s located inside the company’s cavernous mothership in Marrickville.

Availability is on a ticketing-only basis (released online on the 1st of each month) and diners can expect a 6-course degustation menu. Regardless of whether individual dishes are sweet or savoury, gelato/sorbet is a recurring theme. But of course.

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Kürtősh, Various Locations

A Randwick original that first opened in 2011, Kürtősh has since expanded into a family of 11 stores – in QLD, Victoria, and its native NSW.

The chain takes its name from the eponymous kürtőskalács: a kind of chimney-like dough pastry that is cooked around a rolling pin and then dipped in a variety of both traditional and more inventive toppings. Founder Ben Haikin explains that the texture of these sprightly treats is “like no other”. The cooked exterior has a glossy, shattering crispiness to it; while the inside more closely resembles brioche.

If you don’t fancy a kürtősh dipped in nutella or pistachio, each branch also sells a selection of slab cakes. Conveniently, each of these pre-made delights sells by weight rather than individual size. Try the signature raspberry cheesecake or Lotus Biscoff flavour.

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Ciccone & Sons, Various Locations

Gelato specialists like Mapo and Messina lean into gelato’s wacky wonderful side, but at Ciccone & Sons, it’s all about tradition. From the carved wooden benches to the chrome-covered Pozzetti counter (crucial for preserving optimal serving temperatures) the nostalgia is strong at this beloved creamery.

A double-header with homey corner shop-inspired digs in both Glebe and Redfern, the Ciccone team dispense with frippery in favour of classic gelato flavours. You can even spring for childhood favourites such as a sundae or banana split, or imbibe a decidedly adult Negroni.

As you’d expect, classic flavours are always a safe bet at Ciccone. But if bitter chocolate sorbetto or two scoops of pistachio aren’t your jam, then keep an eye out for the house’s collaborative flavours. The Cod Fat Caramel, made with an assist from Fish Butchery, is one fan favourite.

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Armorica, Surry Hills

Veterans of big brassy dining rooms like Melbourne’s Gimlet are bound to feel right at home at Armorica. A “Grande Brasserie” from the team behind Parlar Potts Point, we opted to include it in our guide to the best dessert places in Sydney because of a single morsel – the “Signature” chocolate bar.

An unapologetically indulgent love letter to all things cacao, this is Executive Pastry Chef Travin De Hoedt’s best-seller by a country mile. On the exterior, a hard chocolate shell that is dusted in gold and embossed with the Armorica logo. And inside? A rich, full-bodied filling of salted caramel, Valrhona mousse, and cookie crumb.

For maximum pleasure, order this with a glass of Sauternes and watch the good times roll.

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The Charles Grand Brasserie, Sydney CBD

In a manner not dissimilar to Armorica, The Charles Grand doesn’t strictly meet the definition of a “dessert place”. The focus here is largely on traditional, Francophile-approved cookery: steak frites, seafood platters, or even a whole duck à la Presse when you’re ravenous enough.

Regardless, cakes and post-dinner treats are a big part of The Charles’s overarching charm: especially when they’re wheeled out to diners on a trolley.

The venue’s tableside ice cream service and decadent soufflé already have a run of good press. For us however, nothing beats the cake trolley. Best to pre-order a few slices of the flavourful but uncloying Russian honey cake as soon as you sit down – delicious with an espresso, and even more so with a digestif.

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Gram Cafe & Pancakes, Various Locations

This Aussie outpost of the acclaimed Osakan pancake chain of the same name consists of two Sydney locations: in Chatswood and the more centrally located Galeries shopping complex.

While the menu is laden with a variety of hot and cold coffee, as well as Japanese-inspired brunch fare; the (unsurprising) scene stealer at either of Gram’s locations is its signature pancakes.

Partially steamed and made to a recipe that incorporates a higher than average ratio of egg white, the result is a pancake with a cloud-like texture that presents the ideal canvas for flavours of matcha, tiramisu, or even just a good old-fashioned dollop of maple syrup.

Currently, The Galeries offers a branch-specific flavour in the form of Nutella Hazelnut. Brave those queues if ye dare.

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Flour & Stone, Woolloomooloo

Even today, Flour & Stone remains the preferred one-stop-shop of many a baked goods enthusiast. The current site is technically a combination of two venues in Woolloomooloo: both within eye and earshot of each another.

The larger of these is the appropriately named Flour & Stone Pantry, a go-to for baking equipment, cookbooks, and an assortment of fresh produce meant to elevate the results of skilled and budding home bakers.

As for goodies? You’re able to access the majority of Flour & Stone’s whole baked range at either shopfront. Creations like the panna cotta lamington and “wholesome” carrot cake have their own dedicated fanbases (and rightfully so).

Still, diners also ought to keep a close watch on the day-to-day specials. (Madeleines, for instance, are only available from Wednesdays onward.)

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Machi Machi, Various Locations

In the four years since it has arrived down under, Machi Machi has gone from a one-store operation on Sydney’s George Street to a veritable empire of bubble milk tea. The business now operates 30+ points of sale across Australia, with branches as far flung as Hobart.

While all of the basic building blocks of a great bubble milk tea are present in every Machi Machi creation, the brand’s killer edge is in its toppings. As peculiar as they may sound, the signature cream cheese foam or brulee-style coating have gone down a treat with Taiwanese milk tea drinkers. Certainly worth trying before you go knocking them.

Additionally, the brand’s signature oblong bottles allow you to sample the chain’s creations in the comfort of your own home. On that front, best-sellers include the various flavours of Panna Cotta latte or jello-loaded green tea – just in time for summer.

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KOI Dessert Bar

Not to put too fine a point on it, but when it comes to the zeitgeist of foodie culture right now, KOI ticks 99% of the boxes. The burgeoning roster of venues by Masterchef veteran Reynold Poernomo currently consists of a two-storey “dessert bar” in Chippendale, and a more lab-like space in Ryde where baking enthusiasts can learn the Poernomo family’s cake-whispering ways.

No matter which of these two buzzy dessert places you duck into, expect Reynold’s famous “Nomtella” and “Moss” recipes to make recurring appearances.

In Chippendale, the upper floor of Koi Dessert Bar is given over to Experiential: a chef’s counter setup, where a $185 degustation menu is served.

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Hakiki Turkish Ice Cream

Hakiki is a staple of Newtown’s bustling F&B community: open 7 days a week, 365, until late.

The shop’s large, near full-length windows give passersby an unencumbered view of the booza, traditional Turkish ice cream, being made in real time.

For his signature frozen confection, owner Nev Bagriyanik favours a blend of goat’s and cow’s milk. This is typical of the ice cream served by street-side vendors in Turkey. Salep, a flour made from Orchis tubers, is added as a thickening agent: lending a chewiness to the final churn that means Hakiki’s ice cream may be eaten off a plate.

For a properly delectable mishmash, opt to pair your chosen flavour of ice cream with a slice of Bagriyanik’s house-made baklava.

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LeTAO

For enthusiasts of Japanese produce, LeTAO is a name that will be all too familiar. A best-in-class producer of ethereally light cheesecake, each LeTAO creation is a platform for showcasing the best of Hokkaido dairy.

The northerly Japanese prefecture is considered to make the best milk and milk-based products in all of Japan; and that specialty shows through in the signature “Double Fromage” cakes and Swiss rolls which encompass such a big part of LeTao’s offering.

Currently, LeTAP has one centrally located store on Swanston Street in Melbourne. Customers throughout the rest of Australia can take advantage of the brand’s excellent e-store however, which offers free next-day delivery on orders of $50 or more.

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Yo-Chi, Various Locations

Yo-Chi may well be Australia’s ultimate choose-your-own-adventure frozen yoghurt bar.

With more than 22 toppings to choose from and five signature flavours of soft serve available year-round; it’s an enticing option for diners who want to a low-cal alternative to the ubiquitous inner city gelateria.

Be sure to keep an eye out for Yo-Chi’s seasonal specials. With summer knocking on the proverbial doorstep, you can expect this nationwide chain to begin offering suitably on-theme flavours of manga, coconut, and so on. An excellent option for your crew’s resident fitness freak and/or vegan.

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Dessert Places In Sydney – Frequently Asked Questions

Which restaurants in Sydney offer the best desserts?

As far as honourable mentions that didn’t crack our shortlist, we like the famous

The best dessert in Sydney was the famous Snow Egg from Quay, but that has since been taken off the menu. Now vying for that number one spot is the hazelnut semifreddo from Gowings Bar & Grill, the tiramisu from Fratelli Paradiso, and olive oil ice cream sandwich from Nomad.

What is the most popular flavour at Gelato Messina?

In no particular order, some of the flavours regarded by ice cream lovers as the best at Gelato Messina include salted caramel white chocolate, dulce de leche, pistachio, and the famous milk chocolate & choc peanut fudge.

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How Boss Hunting Chose The Best Desserts In Sydney

Multiple of BH‘s editors sampled a range of desserts across the city over a month-long duration. We’re fortunate enough to be out and about most evenings of the week for tastings; and take advantage of this privilege with fly-on-the-wall analysis of the venues we’ve most enjoyed.

As with our other dining-related city guides, our goal is to recommend at least a dozen dessert places that reflect a balance of national cuisines, popular food styles, and various kinds of settings.

For further insights into how we select dining inclusions, view our editorial policy.