Barangaroo has become livelier by the day, especially with the exciting new addition, Short Stop, all the way from Melbourne.
Having just freshly opened this week, the artisan donuts have been a huge hit. The donuts are made in fresh on site, with great quality and natural ingredients.
The counter has a donut display with the flavours of the day; after placing your order at the counter, the staff then collect and assemble the orders. Despite the shop being very new, it's a quick and efficient operation.
Purchase five donuts and it will come in a box instead of a bag. I buy a box of assorted donuts to share at the office for a "fat Friday".
The matcha donut is a cake base topped with a white chocolate matcha glaze. The donut is quite dense compared to the others, and the glaze is sweet from the white chocolate, with a hint of matcha.
Maple walnut brown butter
I highly recommend getting the maple walnut and brown butter donut. The glaze is a rich and sticky brown butter, covered with maple roasted walnuts. Amazing. The donut itself is so soft and pillowy.
Australian sea salt and honey
The cruller donut is nice and crispy on the outside; the Australian sea salt gives this donut a savoury kick with the honey glaze adding a touch of sweetness to balance it out.
Rhubarb and ginger
The rhubarb and ginger is made with stewed rhubarb and ginger. To be honest, the rhubarb ginger donut was nice, but it was overshadowed by the rest of the flavours.
The red velvet is the most decadent out of all of the donuts; it's dense and chocolately. Made with real beetroot, which gives it the red colour, it's dipped in dark chocolate glaze and also has a cream cheese centre.
Flat white and earl grey rose
The earl grey and rose donut is sublime. It's made with earl grey tea, lemon myrtle and dipped into a rose water and rose petal icing.
Earl grey and rose
My favourite is definitely the delicate and fragrant earl grey and rose, followed closely by the maple, walnut and brown butter. I have my eye on the iced coffee crueller for next time.