Shop 1A, 40 East Esplanade
Manly, NSW 2095
(02) 9810 7318
If you’re ever in Sydney and looking for something to while the afternoon away, hop on a Manly-bound ferry down at Circular Quay. For a $14 return ticket, the 30-minute journey gives you some of the city’s best views. Make sure you get a seat out on the front deck and soak up some sunshine along the way!
G and I were incredibly lucky to fly in on a perfect 33 degree day and we couldn’t think of anything better to do with our afternoon than kicking it on the beach. We weren’t meaning to stop by the Manly edition of Adriano Zumbo’s macaron enterprise as we knew a certain dessert train was waiting for us to hop on at The Star, but then again, how could we not?
We spent a good ten minutes walking up and down East Esplanade on the hunt for the infamous Zumbarons. I even dug out my phone and started following the moving blue dot on Google maps only to find ourselves staring at a brick wall. Long story short, look for the kayak rental store across the road from the Manly Wharf Hotel – Zumbo’s patisserie in the back.
We walked in with the intention of buying three or four, so naturally we ended up walking out with nine or ten. Clearly, my resolve is a little shaky when it comes to these bite-sized beauties. If macarons aren’t your thing, the Manly store also carries a number of cakes, pastries and tarts to tickle your pickle. Not a croquembouche in sight, though
There’s a seating area next door, but we ended up taking them down to Chinatown to the pier and downed them like fish and chips.
G and I had a blast taste testing each macaron! The flavours were so distinct, I could have blindfolded myself and named them all accordingly. My favourite one by far was the Salted Butter Popcorn. It was like reaching into a real bucket of popcorn, but so much better. The sweet, marshmallow-esque filling complemented the slightly salty, popcorn-coated macaron shells like a dream. The Malted Milkshake came in at a close second. The vibrant turquoise and shimmery exterior was a little counter-intuitive, but the malty flavour was certainly there. Yum. We also picked up a Salt and Vinegar Zumbaron on a whim, which wasn’t nearly half as disgusting as I imagined it would be The balsamic was very pronounced, but not overwhelmingly so. Definitely one to try if you’re up for something a little different!
If you’d asked me what a macaron was three years ago, I probably would have pointed you in the direction of some French car model or obscure article of clothing. Thanks largely to Adriano Zumbo, though, macarons are now something of an institution in Australia. I take my hat off to him – the guy is a mastermind when it comes to crazy, innovative flavours and insanely beautiful desserts.