This is ONA Coffee, a café specialising in coffee with a focus on espresso blends and milk-based applications. Voted NSW & ACT’s Cafe of the Year 2025.
Raspberry Candy Oat Soft Serve ($8.00) — Raspberry Candy espresso with Vitasoy oat milk, produced by Everyday Creamery (Messina), served as a vegan soft serve.
Initial contact delivered a measured raspberry-forward coffee profile alongside a dense, aerated soft serve texture, establishing a smooth, coated baseline. Through the mid-palate, the oat milk introduced a warm, lightly savoury nuttiness that sat beneath the berry profile rather than overtaking it. The expected dominance of oat milk was restrained, allowing the espresso character to remain legible. Texture remained cohesive and creamy, with consistent density and no iciness. Finish resolved into a softened coffee-berry blend, with texture maintaining a full coating across the palate. Aftertaste carried a muted raspberry-coffee sweetness alongside residual creaminess.
Iced Berry Latte ($9.00) — Double shot Raspberry Candy espresso with house-made strawberry cheong and milk over ice.
Initial contact delivered a clean berry-forward profile with moderate sweetness, supported by a fluid, chilled milk base. Through the mid-palate, the strawberry cheong amplified the perceived berry character of the espresso without increasing acidity. The use of dairy milk clarified the profile, removing the nutty interference seen in oat milk and producing a more direct expression of berry sweetness. A slight bitterness from the espresso emerged, providing contrast against the sweetness. Finish resolved into a balanced sweet-bitter interplay, with a clean, thinning texture.
Raspberry Candy Tiramisu ($19.00) — House tiramisu using Raspberry Candy coffee.
Initial contact delivered a soft cream-forward profile with mild coffee presence, supported by a layered but uneven structure. Through the mid-palate, the expected saturation of coffee within the ladyfingers was inconsistent. Many pieces remained relatively dry, retaining their own flavour rather than integrating with the coffee soak. The cream component compensated for this lack of moisture, increasing richness but also dominating the structure. Texture shifted between softened and dry segments, resulting in an uneven mouthfeel. The freeze-dried raspberry elements contributed minimal flavour impact and did not meaningfully extend the berry profile. Aftertaste carried residual dairy richness with faint coffee notes.
Aspen Flat White ($5.30) — Tasting notes: chocolate, malt hazelnut
Initial contact delivered a chocolate-malt profile alongside a smooth, standard milk texture. Through the mid-palate, nutty hazelnut notes emerged with moderate integration. The profile remained stable without significant development. Finish resolved cleanly with mild bitterness and light residual warmth. Aftertaste carried soft chocolate notes. A cohesive coffee but conventional.
Overall, ONA Coffee’s Raspberry Candy coffee is a fruit-driven espresso base that performs best in controlled milk applications; strongest in beverages, less consistent in desserts.
ONA Coffee is located at 58 Smith St, Marrickville NSW 2204.