This is Moon & Back, a lifestyle store and café centred on sweets drawing from Japanese flavour profiles, with a menu that has gradually expanded while maintaining a consistent core in roll cakes and tea-based beverages.
2022
Maple Butter Croffle ($8.00)
This applied a simple format: croissant pressed into a waffle grid, finished with maple syrup, butter, and crushed pistachio. The structure was direct and easily replicable, with the main appeal sitting in contrast between crisp exterior and soft interior.
Matcha Swiss Roll ($9.50)
This established an early benchmark. The sponge was soft, springy, and moist, while the cream carried a clear matcha profile with controlled bitterness and balanced sweetness.
Black Sesame Swiss Roll ($9.50)
This followed with greater intensity. The sponge retained the same light structure, while the cream delivered a dense, highly concentrated black sesame flavour that persisted through the finish.
Cold Hōjicha Latte ($7.50)
This presented toasted notes with slight grittiness and mild astringency, reading as a more textural interpretation of the tea.
Black Sesame Brownie ($7.50)
This was less resolved. Buttery notes in the topping and the sesame component compounded the density, while the mochi element lacked elasticity. The overall structure felt heavy and difficult to finish.
2023
Hōjicha Swiss Roll ($9.50)
This continued the established format. Roasted notes were layered across the cream and topping, supported by a light, moist sponge. The flavour remained consistent through each component.
Chestnut Swiss Roll ($11.00)
This combined candied chestnut with a mont blanc-style purée. The cream was smooth, though the chestnut flavour sat behind the sweetness. The sponge maintained texture but did not reinforce the flavour, leaving the overall profile subdued.
Yuzu Mille Crêpe ($13.80)
This relied on contrast between bright citrus and layered structure. Yuzu appeared in both a tangy jelly and a sweeter cream, with thin crêpe layers maintaining balance. While structurally strong, preference remained with the Swiss rolls due to their more cohesive texture.
Genmaicha Latte ($7.50, hot only)
This introduced nutty warmth from toasted rice alongside green tea notes. Sweetness was restrained, allowing the tea to remain forward within a creamy base.
2024
Kumo ($8.50 dine-in)
This combined cold brew, jasmine, maple, and milk foam. The coffee base was smooth and low in acidity, with floral and sweet notes layered without disruption. The foam introduced a secondary texture, softening the finish.
Aoyama ($9.00 dine-in)
This paired Uji matcha with coconut milk. The coconut added body and a mild nuttiness without overtaking the matcha, creating a rounded profile with a soft, creamy finish.
Canelé ($6.50, original)
This achieved a clear structural contrast: caramelised crust with a tender interior, carrying a distinct whisky note.
Black Sesame Roll Cake ($9.50)
This remained a consistent order. The cream delivered high intensity, supported by a notably light sponge, reinforcing its position as a stable reference within the menu.
2025
Chestnut Mille Crêpe ($13.80)
This featured layered thin crêpes with cream and chestnut purée. Texture was well managed, though flavour intensity remained restrained. Greater chestnut presence or added pieces would have strengthened the profile.
Black Forest ($13.50)
This centred on a moist chocolate base with restrained sweetness and slight salinity. Milk chocolate elements added lift, and cream introduced contrast. Sour cherries were present but limited, and the absence of alcohol reduced alignment with the traditional format. As a chocolate cake, it was cohesive; as a Black Forest, it lacked anchoring elements.
At this stage, a pattern was evident. Execution remained consistent, but several items would benefit from stronger flavour definition to move beyond structural competence.
2026
Black Forest ($10.00)
This iteration translated the dessert into a drink format. A base of cold brew and cocoa was layered with strawberry, coconut, and a berry foam.
On tasting, the liquid and foam integrated immediately, producing a combined profile rather than sequential layers. Strawberry provided a sweet-tart note functioning as a substitute for sour cherry, while cocoa added depth. Coconut remained subdued, contributing a softer sweetness without strong nuttiness. The overall texture was smooth and cohesive, with a lighter finish than the cake format.
Osmanthus Oolong Custard Cloud ($13.00)
Texture was smooth and cohesive, with no interruption from tea particulates. The flavour opened with a delicate floral osmanthus note, followed by a more oxidised oolong profile resembling a light caramel. The caramel sauce reinforced sweetness without introducing excessive bitterness, allowing the floral component to remain intact.
Overall, Moon & Back offers desserts and beverages defined by controlled structure and consistent execution, strongest where flavour intensity is clearly anchored. They are reliable for texture and balance, with peak items in Swiss rolls and tea-based drinks.
Moon & Back is located at Shop 7/2 Crewe Pl, Rosebery NSW 2018.