Petal Met Sugar – Ground Floor, 68 Sir John Young Cr, Woolloomooloo. http://www.petalmetsugar.com.au
Concept cafes have been around for years, with popular combinations including books, art galleries and yoga with coffee and cakes. However, it’s always nice to see a new take on the concept cafe. The latest one to open up in Sydney is Petal Met Sugar, a minimalist space combining a florist and patisserie.
Both traditionalists and modernists would be happy with the creative menu, with treats baked fresh daily onsite at the kitchen which is on display to passers by. Croissants on offer include both plain and pain au chocolate, as well as the more inventive croissant with house made butter – vanilla bean or honeycomb and pecan anyone? Tarts and gateaux are also available, including crowd pleasers such as citron and salted caramel, as well as bolder flavour combinations such as the vanilla and rhubarb eclair and peach oolong. The pastries are indeed executed with the precision you would expect from an ex-Zumbo pastry chef, Elsa Li. The coffee is excellent and tea-lovers will be pleased to learn that tea is not a mere afterthought on the drinks offering, with exciting combinations such as the watermelon and earl grey iced tea.
The other side to the cafe is the florist’s table and stunning display of flowers available for sale. My favourites were the dark purple tulips, which I ended up purchasing ($15 for a bunch), and the pink peonies ($8 per stem). I was pleasantly surprised to see how reasonable prices for the flowers were, particularly given the unique range of blooms available and how beautifully they were presented to me by Angela Wong.
Overall a great spot to stop for a sweet treat and coffee, and of course pick up a bunch of beautiful blooms. It would be nice to see more seating, as we ended up getting takeaway as there was a 20 minute estimated wait at 12.30pm on a Saturday.
the verdict: 8.5/10 – a beautiful array of blooms and delicious pastries
dont forget to order: a bunch of flowers 🙂
to try next time: croissant with house made honeycomb and pecan butter