Moon Phase, formerly known as Layers, rebranded in March 2024 to emphasise their dedication to perfecting every step in the creation of their offerings, from the intricate components of their pastries to their signature coffee blend, aptly named Moon Shot. It stands out among Sydney’s bakeries for its distinctive approach to pastries, blending Asian-inspired flair with precise execution. Periodic visits allow us to sample new menu additions alongside revisiting beloved classics.
2024
Char Siu ($14.00), a Chinese char siu bao-inspired puff pastry filled with honey-glazed housemade BBQ pork, five spice, and caramelised onion.
Visually striking with a beautiful lattice pattern, every element of this pastry was delightful. The sweet, buttery puff pastry of the ‘bao’, with its crisp lightness, perfectly complemented the tender cubes of fatty char siu, seasoned with a flavorful five spice mix and balanced by the sweetness of caramelised onion. This unique and impressively successful take on the char siu bao is ideal for satisfying both sweet and savoury cravings.
Apple Wellington ($14.00), ‘sliced apples, rhubarb compote and cinnamon crumble’.
The apple slices had a pleasant bite, offering a slight crunch and mellow sweetness, thanks to the use of red-skinned apples rather than Granny Smiths. The rhubarb added a touch of fruity acidity, enhancing the overall flavour. The lattice pastry provided ample surface area for buttery, crisp layers with a hint of savoury notes that balanced the sweetness nicely.
Busan Swirl ($10.00), a Korean hotteok inspired cinnamon swirl danish.
This pastry reminded us of a cross between a hotteok (a filled pancake often served with brown sugar, ground peanuts, or sesame seeds), a yakgwa (a deep-fried, wheat-based Korean confection made with honey, cheongju, sesame oil, and ginger juice), and Middle Eastern baklava. The honey syrup added a rich sweetness, balanced by the nuttiness of pine nuts and pumpkin seeds. The tender, buttery layers of pastry provided a delightful textural contrast. While sweet, the overall flavours and textures of this pastry were very enjoyable, especially with a cup of tea.
Black Sesame Bun ($7.00), a Swedish cinnamon bun inspired black sesame swirl soft milk bun.
The milk bun was pillowy soft with just a touch of sweetness—much less than what you’d find in typical Asian bakery buns. The black sesame swirl was rich and nutty, with no added sweetness, and was generously woven throughout the pastry, adding a visually stunning effect. Together, they created a perfect balance that embodies the ultimate Asian compliment: “not too sweet”.
We’re pleased that Moon Phase has maintained the exceptional pastry standards of its predecessor. With the recent opening of the Sydney Metro, we’re excited about the increased accessibility to these pastries.
2025
Signature Chocolate Bar ($10.00), “milk chocolate”.
This pain suisse boasted delicate, glass-like shards of crisp pastry surrounding a tender interior. The chocolate was rich and creamy, avoiding the hardness typical of some pain au chocolat. Instead, it melted easily and tasted of premium quality. The glossy brown pastry layers added a subtle chocolate introduction, complementing the centre’s richer chocolate.
Prawn Crunch ($16.00), “black tiger prawn patty, toasted almond slices or sesame seeds, sweet and sour dipping sauce.”
This pastry offered excellent prawn flavour, both layered within the pastry and as a topping beneath the almond and sesame coating. The pastry itself was crisp, flaky, buttery and tender, enhanced by the nuttiness of the toppings. It delivered a well-rounded savoury taste, which paired beautifully with the tangy sweet-and-sour dipping sauce. The sauce, served in a macchiato cup with a lid, could be enjoyed as a dip, a pour, or even sipped directly.
Let It Snow ($15.00), a seasonal item for Christmas, this was a Mont Blanc-inspired creation shaped like a gift box, made of pastry layers encasing chestnut cream, chestnuts, and cassis confit. The topping featured velvety vanilla cream and ribbons of rich chestnut purée.
This was an exceptional cube pastry, with the same tender, buttery flakiness as Moon Phase’s laminated offerings. The variety of chestnut textures—from the firm candied chestnut on top to the ribbons of purée—was delightful. The base layers offered tangy cassis confit mixed with tender chestnuts, creating a surprising yet ideal balance to the sweetness of the cream and the richness of the pastry.
Ham and Cheese ($14.00), “lightly smoked traditional ham using applewood and beechwood, garlic béchamel, Swiss Gruyère.”
A return to an old favourite, this was previously enjoyed warm. At room temperature, the lack of melty béchamel slightly diminished its appeal, though it remained delicious. In the future, a gentle reheating would enhance its texture and flavour.
Char Siu ($14.00), a Chinese char siu bao-inspired puff pastry filled with honey-glazed housemade BBQ pork, five spice, and caramelised onion.
This revised version exceeded previous iterations. The char siu pieces were fattier and juicier, with more natural shapes compared to firmer cubes. The sauce was rich and flavourful, perfectly complementing the lighter, crispier pastry. This is a pastry worth revisiting repeatedly.
Lychee Dream ($9.50).
One of Moon Phase’s seasonal specialty brews, this coffee featured ground beans offered to the customer to smell the aroma before brewing. Described as having notes of “lychee, black plum, cotton candy, juicy, boozy fruity, candy-like, super sweet, lingering delicious,” it delivered on all fronts.
The resulting brew had a remarkably fruity, floral, and sweet aroma, while remaining unmistakably an unflavoured coffee. When enjoyed after cleansing the palate with the accompanying sparkling water, as instructed, the coffee revealed no unwelcome bitterness or acidity. Letting the flavours develop on the palate allowed the aromatic notes to shine. This was a truly memorable specialty coffee.
Moon Phase is located at 96-97/545 Pacific Hwy, with shop entry via Clarke Lane (off Oxley St), St Leonards, NSW 2065.