Summer is coming – although Melbournians would be forgiven for thinking otherwise thanks to the cold spell we are having – and just in time for the long nights and warm sunshine is the arrival of Messina in Melbourne.
Gelato Messina has a cult-like reputation in Sydney, and will no doubt replicate its success when it opens its doors today on Smith St, Fitzroy. The new flagship store is spacious and designed to allow customers to see into the heart of the operation and watch the wonderful gelato creations get churned and brought out to the specially designed curved cabinet.
Smith St was an easy choice for the Fitzroy flagship gelataria according to co-owner Nick Palumbo. The colourful character and culture of the area reminded them of Darlinghurst in Sydney and felt a good fit for their first foray across the border.
Ahead of the much anticipated opening, I was one of a select few invited to meet the gelato masters, talk all things gelato and Messina and experience some of their delicate desserts in a degustation.
I was not sure how I would go with seven courses of gelato, but the unique concoctions had me nearly licking the plate.
G M & T
Cucumber Sorbet, Gin & Tonic Jelly
Rose and Juniper Cremeux
Foie Gras Gelato, Cherry Sorbet
Apple & Black Pepper Sorbet, Pork Floss
Malt Pop Rock Feuilletine
What’s Up Doc
Carrot Gelato, Candied Heirloom Baby Carrots,
Pickled Heirloom Baby Carrots, Mandarin Jelly
Orange Blossom Crème Chantilly, Thyme Honey Comb
East Meets Chock
Lychee Sorbet, White Balsamic Gel
Banana Gelato, Salted Caramel Chantilly
Freeze Dried Raspberry Crunch
Peanut Butter Powder
Donuts à l’Orange
Donuts, Duck Fat Caramel, Blood Orange and Fennel Sorbet
You won’t be able to go in and order these, but the same creativity goes into the 40 unique flavours that will be on offer, with a new flavour added every day from Tuesday to Saturday. Each one is made from scratch. The apple pie that flavours the Apple Pie Gelato is made on site as are the brownies and so on. All gelato at Messina is made using the most natural pure ingredients available.
Prepare for queues if you visit. They are a common occurrence in Sydney and, if the people peering in through the window on the night of the degustation are anything to go by, will quickly happen here.