Black Sesame and Yuzu
A torte of black sesame butter cake, creamy coconut mousse and topped with a zingy jelly of yuzu (a Japanese citrus – a cross of lemon and lime flavours) and dai dai peel (a orange-y Japanese citrus)
Goats Cheese and Leek Quiche
Voted the 'Best ANZAC biscuits in Sydney' by Timeout.
Buttery, coconutty, oatty goodness. Only available around ANZAC Day
An organic, free-range egg quiche filled with sautéed leek and goats cheese.
Vegan Chocolate Popcorn Cake
An Austrian original, our version uses hazelnut pastry filled with blackberry and raspberry jam with a lattice top and dusted with icing sugar.
Raspberry Lychee Cake
Perfect for morning or afternoon tea, this playful cake is a crowd-pleaser when visiting or for work parties. A dense but soft and fudgy chocolate cake, glazed with cocoa syrup and then decorated with caramelised salted popcorn and freeze-dried raspberries. This cake is vegan – it contains no animal products.
Strawberry Watermelon Cake
Bright, fun and nostalgic. Built upon a rich chocolate biscuit foundation, the layers of raspberry marshmallow and vanilla cream create a delicious balance of texture and flavour, while the topping of lychees and raspberries brings a sweet, succulent freshness.
Fresh, light and fragrant. Perfect for birthdays, weddings or just because, this has become Black Star Pastry’s signature and most requested cake. The Strawberry Watermelon Cake consists of two layers of almond dacquoise (like a meringue), rose-scented cream, watermelon, strawberries and garnished with pistachios and dried rose petals.
A baked pastry filled with curried vegetables.
Salted Caramel Pannacotta
A blend of organic beef and pork, wrapped in our flaky pie pastry.
Chilled, perfectly smooth and playfully sweet. Our take on this Italian dessert is made with vanilla cream and topped with a layer of salted caramel jelly.
Pistachio Lemon Zen Cake
Hand sized cups of crisp pure white meringue, filled with fresh seasonal fruit.
Inspired by spring citrus, the Lemon Zen cake is built from layers of pistachio ganache, white chocolate mousse, lemon curd and crunchy pistachio dacquoise to create a light but well-rounded flavour profile featuring the tang of lemon and smooth richness of white chocolate.
Orange Cake with Persian Figs
Hundreds of layers of buttery puff pastry, coated in cinnamon sugar and baked until crisp and caramelised. The palmier is traditionally shaped as a palm leaf or an elephant’s ear, we like to think ours is like the Lorenz Butterfly typically used to explain chaos theory.
Made from whole boiled oranges and almond meal, this moist and decadent cake is doused with orange blossom syrup as soon as it comes out of the oven. Garnished with dried Persian figs, cranberries, pistachios, rose petals and candied coriander.
Lemon Myrtle Chiffon
The brownie is typically a North American dessert that is a cross between a cake and a cookie. Our version is gluten free and made with dark Valrhona chocolate and chopped macadamias to create a rich, fudgy and crunchy treat.
Inspired by native Australian lemon myrtle and angel cake, the BlackStar chiffon cake is a light and fluffy sponge cake scented with lemon myrtle, fresh lemon and coated in a light buttercream icing and toasted coconut.