The Wyatt: Sydney's New Matcha Flight & Truffle Menu in Gordon

The matcha flight: five piccolos, two hot, three cold

The Wyatt runs two flights: a winter line-up and a summer one. We went for the winter, which arrives on a long wooden board with the five drinks: Original Matcha, Truffle Black Sesame Matcha, Coconut Matcha, Matcha Cloud on Jasmine and Strawberry Matcha. Two are served hot, three cold, and the order seems intentional: you taste the pure ceremonial-grade base first, then layers of flavour are gradually built in.

The Original is grassy and exactly what you would expect from a single-origin Uji matcha. The Truffle Black Sesame is the curveball: nutty, savoury, a little earthy but the truffle was subtle — a very unexpected flavour profile that I'm still not sure how to feel about. Coconut Matcha is the crowd-pleaser, creamy and tropical, a perfect balance of sweetness. Matcha Cloud on Jasmine is the prettiest pour, with a soft jasmine tea base and thick matcha foam on top. But this combination wasn't a hit for me: very sweet but this could be your next favourite (it's a bit marmite). Finally, the Strawberry Matcha rounds it out with fresh strawberry compote at the base, which had a great level of sweetness.

Holly vs Liv: the matcha rankings

We tasted across the full winter flight and each ranked the five matchas from favourite (1) to least favourite (5).

Kaizen matcha from Uji — why it matters

Every drink on the flight is made with Kaizen matcha, sourced from Uji in Japan's Kyoto Prefecture: one of the most historic and respected matcha-growing regions in the world. You can taste the difference — there is no chalky bitterness, no over-sweetening — a great reason to give it a try.

The truffle menu: drinks, desserts and larger plates

Beyond the matcha, The Wyatt runs a dedicated truffle menu using black truffle from Truffle Hill in Manjimup, Western Australia (Australia's biggest truffle producer and home to some of the best winter truffles in the southern hemisphere). The menu spans speciality drinks, truffle-infused desserts, and larger savoury plates where they don't go light on the portion size.

If you want more North Shore food finds and Sydney recommendations, I keep a running list in my Sydney food and drink guide.

Why it matters for Sydney's cafe scene

Sydney's best cafes have historically clustered in the inner east and inner west. The Wyatt is part of a quiet shift towards ambitious, ingredient-led venues opening on the North Shore and pulling locals out of the Eastern suburbs. The combination of a serious matcha program and a dedicated truffle menu is unusual anywhere in Australia, let alone Gordon. Go before the queue catches up!

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