The scoop on Messina

To be called gelato, it has to have less than 12% fat. To be called a Gelato Messina, it has to be hand churned Sicilian-style, made from the freshest ingredients, and boast natural burst in your mouth flavours.
The tradition of artisan gelato making is alive and kicking with the addition of chef Donato Toce (ex A Tavola) to the Gelato Messina team.  Having created ‘Persian saffron and pistachio praline’ and the smooth, sumptuous ‘pecan pie’, we’ve heard that next in the pipeline is a sherry combination and perhaps something featuring lavender.

You’ll be stumped with 40 gelati in cone or cup choices, made in the traditional way each day including five new flavours each couple of weeks. Current hot picks include ‘yoghurt caramel’, ‘chocolate fondant’ and ‘white Christmas’.  It’s hard to ignore the more exotic ‘poached figs in marsala, ‘coconut and lychee’, or ‘pandan and coconut’. Or if a sorbet sort you are, opt for the ‘passionfruit’ or ‘mandarin’.

Need a dessert to compliment a lamb roast dinner? Your gelatier will suggest the ‘pear and rhubarb’ or ‘apple pie’ (pie made fresh on premises too). There are the crowd-pleasing gelato dome cakes that take four days to make, or for high tea with a twist match your scones and clotted cream with fresh strawberry gelato.

You’ll take gelati made the Messina way any day.

Gelato Messina
1/241 Victoria Street, Darlinghurst 2010

T: (02) 8354 1223

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