Moon Cruller

NEW MENU
Candied Yuzu : Dipped in a yuzu citrus glaze then topped with candied yuzu.
Tiramisu : Drizzled with espresso and piped with mascarpone mousse crown. Crumbled with pavesini biscuit, and dusted with cocoa powder.
SAT/SUN 8AM-2PM or sold out.
Order through linkinbio.

NEW MENU⁠⁠
Nutella : Dipped in a nutella glaze. Drizzled with Nutella then finished with roasted hazelnuts.
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Key Lime Pie : Dipped in lime curd glaze. Topped with a biscuit crumb, whipped cream kisses, and lime zest.⁠⁠
SAT/SUN 8AM–2PM or sold out.⁠
Order through linkinbio.

When sponge cake just doesn’t cut it anymore.⁠
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A chocolate Moon cruller filled with chantilly cream and raspberry jam. Dipped in a chocolate glaze and finished with shredded coconut. ⁠⁠
Sat/Sun, 8AM–2PM or sold out.⁠⁠
Pre-order linkinbio.

A textural masterpiece if we’ve ever seen one. The CINNABUN.⁠
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A Moon cruller tossed in cinnamon sugar then finished with cream cheese icing and powdered cinnamon.⁠⁠
Sat/Sun, 8AM–2PM or sold out.⁠⁠
Pre-order linkinbio.

Spruce up Nana’s morning tea this weekend⁠
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LAMINGTON : A chocolate Moon cruller filled with chantilly cream and raspberry jam. Dipped in a chocolate glaze then finished with shredded coconut. ⁠⁠
Sat/Sun, 8AM–2PM or sold out.⁠⁠
Pre-order linkinbio.

Two weekends down - three more to go. 🚨⁠
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⁠An open Moon cruller made from chocolate choux pastry. Filled with chantilly cream and raspberry jam. Dipped in a chocolate glaze and finished with coconut. ⁠⁠
Sat/Sun, 8AM–2PM or sold out.⁠⁠
Pre-order linkinbio.

CINNABUN⁠
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A Moon cruller tossed in cinnamon sugar then finished with cream cheese icing and powdered cinnamon.⁠⁠
Sat/Sun, 8AM–2PM or sold out.⁠⁠
Pre-order linkinbio.

STRAWBERRY MATCHA⁠
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A Moon cruller dipped in a matcha milk glaze, drizzled with strawberry white chocolate then finished with crunchy freeze-dried raspberry.⁠⁠
Sat/Sun, 8AM–2PM or sold out.⁠⁠
Pre-order linkinbio.

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We are gathered here today to celebrate the union of cheese, pepper and fried dough. This collab is definitely all it’s ‘cracked’ up to be. ⁠⁠
CACIO E PEPE ⁠⁠
Moon’s choux pastry folded with fresh Pep pepper, deep fried, and coated with a generous halo of grated parmesan and provolone. Topped with freshly ground aromatic Pep pepper.⁠⁠
Pep Co-founder, Royce Akers: “For us, pepper isn’t just an ingredient—it’s a way to elevate what’s already great. We’re excited for Melbourne to taste how our single-origin black pepper brings depth and character to this incredible creation.”⁠⁠
Pre-order through linkinbio.⁠⁠
SAT/SUN, 8AM–2PM.⁠
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MARCH WILDCARDS ⁠
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Sugar. Spice. And everything nice. ⁠⁠
P.s: We did it. We finally did it. We made a savoury cruller. ⁠⁠
CACIO E PEPE ⁠
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When we decided to launch MOON into the savoury universe, we found it hard to go past the unbeatable combo of cheese and pepper (cacio e pepe 🤌) And obviously, we could’t use just *any* old pepper. Enter Pep... ⁠⁠
Moon’s choux pastry folded with fresh Pep pepper, deep fried, and coated with a generous halo of grated parmesan and provolone. Topped with freshly ground aromatic Pep pepper.⁠⁠
LEMON MERINGUE⁠⁠
A Moon cruller dusted in lemon sugar, piped with lemon curd and garnished with torched meringue kisses and (even more) lemon curd. ⁠⁠
SAT/SUN, 8AM–2PM. Pre-order linkinbio.⁠
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