If you have not heard of Gelato Messina, you have most likely been living under a rock.
Messina has grown exponentially since first opening its first location, its Darlinghurst store back in 2002. The reason they are so successful is simple. They make everything from scratch, using the finest ingredients and they do not offer boring, typical flavours, but continually evolving concoctions.
Sadly, being a massive fan of Game of Thrones, I was here for the HODOR flavour, however by the time I made my way to Messina after dinner it had run out. Thanks to the power of social media – instagram, facebook and the like – 1000’s of Messina fans are constantly and instantly updated on the newly created flavours. It just goes to show you need to be quick if you are after a particular special.
It is a rainy and cold Friday night at about 10pm, easily 15 degrees – but this has certainly not stopped the masses of dessert hungry customers. The line is out the door and down the street full of customers craving their favourite flavour. And of course, standing way at the back of the line, is me.
Messina gelato is made daily on premise and at any one time offer’s a diverse range of over 40 flavours.
Left: Tiramisu – egg, marsala and mascarpone gelato with lady finger biscuits soaked in espresso coffee. Right: Yoghurt & Berry – yoghurt gelato with poached raspberry and blueberry coulee ($4 each)
In addition to their gelato store, they have a creative department. Here a team of their best and most creative workers come together to innovate and create out of this world dessert. You are able to pre-order cakes, and customize a few for special occasions as well.
Black Forest ($85)
The Black Forrest sphere cake has three layers. The top layer is cherry sorbet. In between the two halves are divided by a chocolate crackle disc. The bottom hemisphere is filled with chocolate fondant gelato, kirsch semi freddo with amarena cherries. The outside shell is encased in a crisp dark chocolate dome, finished with dark chocolate spray.
Dr Evil’s Magic Mushroom ($85)
This is the most iconic of all the Gelato Messina Cake’s. Starting from the top and working our way down to the base, the top dome is filled with dark chocolate gelato, peanut cookies and dulce de leche. It is then topped with layers of vanilla cream and chocolate sponge. The outside is coated in a red ganache with large white chocolate buttons. Underneath, the stalk is filled with dulce de leche caramel surrounded by dark chocolate gelato. The mushroom sits on a bed of green popping candy and crushed biscuit.
The Block ($48)
The Block contains layers of both peanut butter and salted caramel gelato, atop a white chocolate, peanut butter and hazelnut praline base. All finished with a white chocolate velvet spray and a peanut chocolate Florentine.
Bombe Alaska ($55)
Inside the Bombe Alaska is raspberry sorbet and chocolate fondant gelato. A perfect combination. This sits on a bed of flourless chocolate sponge. Finished with Italian meringue.
241 Victoria Street,
Darlinghurst, NSW 2010