This is Medovik, a cake shop that opened in 2026 in Riverwood specialising in the Russian honey cake of the same name.
Medovik is traditionally built from thin honey cake layers sandwiched with smetana (sour cream) or condensed milk-based fillings. Although the baked layers initially firm up after baking, the moisture from the cream gradually softens them over time into the characteristic tender texture associated with the cake.
At Medovik, the menu expands on this foundation through flavours influenced by Middle Eastern dessert traditions.
The OG ($8.80) — honey cake, sour cream, honey crumb and bee pollen.
The cake was exceptionally moist, with a deep honey flavour carrying through every layer. Despite the richness of the honey, the sour cream introduced enough light acidity to prevent heaviness, while the loose crumb and softened layers created an almost melting texture. The bee pollen contributed a subtle floral undertone that reinforced the honey profile without becoming perfumed.
Sticky Date ($8.80) — honey cake layers infused with sticky date, honey butterscotch cream, and raw honey
This variation leaned further into warmth and density of flavour. The sticky date character emerged immediately, bringing an earthy caramel depth that integrated naturally into the honey sweetness. Fine fibrous fragments from the dates added texture without disrupting the softness of the cream or cake. The overall effect resembled an especially soft and caramel-rich sticky date pudding translated into layer cake form.
Banana ($8.80) — honey cake, cream, golden banana chips and caramelised honey and brown sugar.
Matured overnight, the honey notes became deeper and more integrated into the cake. The banana flavour carried a mellow ripeness that combined naturally with the caramelised honey and brown sugar, resulting in a profile strongly reminiscent of moist banana bread. The banana chips added occasional crispness against the otherwise soft and airy structure.
Pandan ($8.80) — honey cake, pandan-infused cream, butterscotch and toasted coconut.
The pandan brought a fragrant, gently grassy sweetness that functioned similarly to vanilla within the cake. Its flavour was most evident in the green cake layers themselves, becoming more restrained when eaten together with the cream and butterscotch. The toasted coconut added warmth and nuttiness to the finish. While balanced overall, the pandan character could have been pushed further, particularly given how successful the flavour combination has proven elsewhere, including at Khanom House.
Black Forest ($8.80) — chocolate and honey layers, dark cherry compote, and buttercream.
The chocolate honey layers successfully evoked the flavour direction of a Black Forest cake, with the buttercream adding richness and structure. However, the cherry component lacked the acidity and intensity needed to fully anchor the profile. More sour cherry compote would have strengthened the contrast and prevented the chocolate and cream elements from dominating.
Overall, Medovik provides a thoughtful interpretation of Russian honey cake filtered through Middle Eastern dessert sensibilities, with standout texture and controlled sweetness throughout. The cakes performed strongest where the fillings reinforced rather than obscured the honey base.
Medovik is located at 8 Revesby Pl, Revesby NSW 2212.