Coffee & Chocolate – An Immersion Into the Dark & Smooth Arts

Quick Details

Clock  When: Friday

Location  Where: Pick up: Outside Hotel 57, 57 Foveaux Street, Sydney (a short walk from Central Station)

Checkmark  Start: Morning tour: 10am

Check Bubble  End: Morning tour: 12:30pm


Come taste the decadence and get behind the scene of some of our best local producers as we discover a true local character you can taste.

Our first stop on this sensory discovery tour is a Coffee Roastery nestled in the heart of Marrickville. We peel back the curtain and allow you to explore coffee from the source – touch the green beans, understand the fruit, taste the roast and understand the intricacies involved in sourcing, roasting and blending this amazing bean! You won’t just learn how coffee is made, you’ll also get involved as we “cup” and taste a range of coffee blends.

Full of knowledge and energy from the coffee we’ll head to Newtown to explore the softer, more intimate art of the Chocolatier. Here you’ll be taken on a journey of discovery of one of most amazing taste sensations you are likely to experience. Our Chocolatier produces her award-winning chocolates in Marrickville, but the tasting room is where you will indulge in an assortment of the most delicious chocolates imaginable, topped off of course with their signature hot chocolate.

Our Coffee and Chocolate Morning Tour runs Monday to Friday. We will collect you from Surry Hills in our air-conditioned bus, we provide snacks and water throughout the Tour, and we will drop you back in Surry Hills, a 2-minute walk from Central Station.


  • It was a passion for chocolate that drove two sisters to create Adora Handmade Chocolates in 1993, part-time from home.

    Winning numerous Gold and Silver awards and contracts, including supplying the Sydney Opera House, Adora Handmade Chocolates has developed a reputation for truffles with vibrant, fresh flavours. Eschewing fancy moulds and decorations, Adora Handmade Chocolates followed their customers’ preference for a more natural look.

    Their customers were clamouring for fresh cream chocolates without added preservatives or artificial flavours and that is exactly what they got and continue to receive. The highest standards are upheld and the fresh ingredients include Belgian Callebaut chocolate, cream cultured butter, raspberry, lime, passionfruit, mango, freshly brewed espresso coffee and wattleseed (a species of ‘bush tucker – native Australian food’) as well as the more traditional pralines, ganache and marzipans.

  • At Voodoo they love tasting and drinking coffee! Voodoo have been roasting coffee since 1997. They batch roast origins manually, ensuring control of the flavours from each roast and origin. They have 6 well-established blends that cover a broad spectrum of taste profiles + a divine decaf. Voodoo roasters are ex-chefs and arrogant about flavours & recipes. Their organic and fair trade coffee’s use certified beans. Voodoo is all about Taste and continuously developing new recipes