Feature Image: Taken at new Messina store in Sydney
Late last year we broke the news that one of the most sought-after dessert bars in Australia is making its way to our fair city. With 26 stores across Australia and Asia, Gelato Messina is undeniably the industry leader when it comes to sweet, frozen deliciousness and Adelaideans are rightfully excited to welcome the permanent fixture as opposed to the occasional pop-up to which we are accustomed.
And while a rotating selection of 40 unique flavours of ice-cream is enough to get anyone off their couch and into the car, it’s the addition of an adjoining Italian restaurant that will set Messina apart from the rest.
After growing up in Adelaide, Nick Palumbo opened the very first Gelato Messina in Sydney in 2002 with a core focus on using fresh, sustainable produce and creating everything possible from scratch. His new Adelaide restaurant will follow the same approach.
Fresh pasta on-site is expected to be the drawcard and with a team that involves the likes of Sydney’s A Tavola owner, Eugenio Maile, and Cibo Espresso co-found Claudio Ferraro, we can rest assured that quality and innovation will be at the forefront of this menu.
“It’s a concept from two of Nick’s oldest friends and with Claudio recently purchasing a pasta factory on Henley Beach Rd [you can] expect lots of fresh pasta made in house and a new Italian concept,” says Gelato Messina’s Marketing Manager, Dana Newman.
Quality and sustainability are at the forefront of Messina’s vision with Nick and his business partner and brother Danny, even starting their own dairy farm and hazelnut farm to ensure they could control the quality of the produce they were using.
The pair have been working closely with local architect Matiya Marovich of Sans-Arc Studio to turn the old Alchemy IronWorks site on The Parade into a light, bright and beautiful space for which to enjoy a meal. Think high-ceilings and timber frames awash with natural light beaming in from the large windows.
“Matiya is an Adelaide local which was really important for us,” Dana added.
With clients such as Umaii, Bowden Brewing and Part Time Lover, Matiya’s distinct minimalistic and sleek stye coupled with his sustainable and environmentally-friendly ethos, fits perfectly with that of Messina.
Originally forecast to open mid-this year, we’re now told the Adelaide instalment of Gelato Messina will be finished by September but as we all know, perfection takes time and good things come to those who wait.
Gelato Messina will be located at 44 The Parade, Kent Town.
Keep up to date by following along on Facebook and Instagram and find out more about the Messina story on the website.
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