ENA Sydney (formerly Moon Phase) — Restaurant in Sydney

My friend and I wanted to try the croissants in St Leonards, she recommended Crescent Croissanterie, I saw this place Layers recently opened so I thought why not do a side by side comparison. We brought 2 tiramisu croissants from Crescent to Layers. There’s separate lines for coffee and food so I ordered our coffees first. When it was time to order croissants the server told me they only had the croissants which had price tags on them, they were all savoury (weird flavours like spicy Korean pork) I’m pregnant so I didn’t want to try anything weird, my friend got one of the pork ones because she was hungry. At no point were we told no outside food because I was holding the 2 croissants from crescent as we were ordering.

As soon as I opened one of the croissants from crescent, female staff with attitude appeared at our table and told us no outside food. I asked her if I can buy a non savoury croissant from Layers and she said they didn’t have any. I asked for the reason why I can’t eat what I have when she didn’t have an equivalent to offer me and she said it’s because of food health government regulation (which is a lie, it doesn’t exist). If a staff is willing to go as far as lying about something like this to make sure I don’t eat outside food, then I’ll just respect that and make sure I never come back again because her attitude annoys the hell out of me, getting kicked out as a paying customer just feels wrong.

Anyways won’t be coming back and can’t comment on the food because they didn’t have any normal croissant flavours, my friend said the pork one was average. Highly recommend Crescent for croissants, a lot more variety and tastes amazing. Coffee was ok here but the iced coffee size is...

Moon Phase in St Leonards delivered an outstanding experience, both in flavour and presentation. The Maple Latte was exceptionally well-balanced, offering a rich, smooth coffee base complemented by the gentle sweetness of maple. The flavour was indulgent without being overpowering, and the texture was creamy, smooth, and deeply satisfying.

The Strawberry Croissant showcased excellent craftsmanship. Its exterior was crisp and flaky, giving way to tender, buttery layers inside. On top, diced strawberries, cream dollops, and custard were artfully piped, adding colour, freshness, and a luxurious mouthfeel. The strawberry filling itself had a fresh, natural sweetness that paired perfectly with the pastry’s rich flavour profile. The balance between crispness and softness was particularly noteworthy and very enjoyable.

The highlight, however, was the Pistachio Croissant. Unlike the traditional crescent shape, this one was stretched into a beautiful swirl, giving it a distinctive appearance and even baking throughout. The pastry was light and delicate, encasing a generous pistachio filling that was aromatic, nutty, and subtly sweet. The flavours were refined and harmonious, with just the right level of richness. My partner, who is not typically drawn to pistachio pastries, described it as the best they have ever tasted, without hesitation or doubt.

Overall, Moon Phase delivers pastries and coffee of exceptional quality, with a clear emphasis on balance, texture, and flavour. From the first sip to the last bite, every element reflected careful attention to detail and a commitment to excellence. Highly recommended for those seeking a premium pastry and coffee experience in Sydney’s...

Wow wow wow! This almond croissant really is the platonic ideal of an almond croissant. As a starting point, it is a thing of beauty. The confident, stegosaurus-like crown of toasted almonds really signal what is about to come. Structurally, it is a very solid croissant. It was still crisp at around 3pm in the afternoon, which was welcome. This is particularly so given that even some croissant heavy-hitters in Sydney seem to fall victim to the afternoon condensation induced croissant-softening. So sturdy was this croissant that it withstood being cut by a fruit knife. You could easily think that this is probably the product of a very brittle croissant - but absolutely not. The croissant itself was crisp but still fluffy inside (despite almond croissants usually being double baked). The frangipane itself was extremely well balanced. Slight vanilla taste, not too sweet, and balanced by the almost savouriness of the toasted almond topping (which, I might add, served as a really thoughtful textural contrast and wasn’t simply there for aesthetic points). I kept cutting perfect little sections of the almond croissant to ensure that each bite contained a bit of the topping, a bit of the frangipane and a bit of the croissant. Bite by bite, I soon finished the almond croissant in one sitting. The head baker told me that they are currently trialing different butters after their some supply issues with their usual French butter (which they had landed on after 7 different trials). Notwithstanding, I thought the butter taste was really marvelous. If this is their work in progress, then I cannot wait to see them at their peak. I am excited to come back and try the rest of...