Gelato Messina, Sydney

If you ever walk down Crown Street, Surry Hills on a Friday night or Saturday night or any night really you’ll notice an excessively long line reaching down from Gelato Messina. If you can face the wait (it goes relatively quick, trust me), you’ll be rewarded with some of the most delicious gelato in Sydney. The thing I love about waiting in the queue is that everyone seems genuinely happy – gelato makes the soul happy I guess.

The folks at Messina’s have built an impressive reputation which has seen them feature on popular Aussie cooking shows, most notably Masterchef Australia. They’ve also become known for the way they make gelato and the fine line they successful tread between what is considered authentic Italian gelato and what is considered a modern, sophisticated take on that authenticity.

Since opening in Darlinghurst in 2002 we’ve had one clear goal: to set the benchmark for gelato in Australia. To do that, we do not compromise on quality and our product is made fresh on the premises daily, offering a diverse range of over 40 flavours at any one time and a select number of bespoke gelato cakes and single serve pieces.

NSW Locations:

• Surry Hills
• Darlinghurst
• The Star Casino
• Parramatta
• Bondi
• Miranda

What we ordered:

It’s hard to say what we order because it differs every time! (Well for Lex anyway…). I can never go past the Chocolate Chip which is a light cocoa gelato with chocolate chips. I actually find the dark chocolate in the Chocolate Fondant flavour is a little too rich for me, so the Chocolate Chip works perfectly. If I’m feeling more of a sorbet then I go for the Blood Orange or the Raspberry – both delicious choices, but be warned, both incredibly moorish. Lex always chooses something a little more fancy when he gets his gelato fix. He loves their Hazelnut gelato made with fresh roasted hazelnuts from Cortemilia in Italy, and the Coconut and Lychee which is a coconut milk gelato mixed with fresh lychee fruit.

Messina mixes up their flavours weekly, however they do have a wide range of permanent flavours including (but not limited to):

• Dulce De Leche – an Argentinean caramel made by reducing milk until it becomes a sweet jam.
• White Choc Hazelnut – white chocolate and hazelnut gelato with hazelnut praline
• Italian Nougat– honey based gelato with roasted nuts, egg whites and Italian nougat
• Pear and Rhubarb – fresh pear gelato with poached spiced rhubarb
• Pistachio – need I say more?

Lis x