A modest kiosk in the Chatswood bus interchange, Celsius is decked out in the kind of pastel colours you might spoon from its cups. The owners/operators opened Celsius after travelling overseas and finding gelato made with liquid nitrogen is commonplace in Asia and America. It has a texture that’s noticeably smoother and creamier than that of normal gelato (thanks to the nitrogen, which minimises the ice crystals).

The focus is on experimenting with classic flavours without pushing the boundaries too far. The six flavours change monthly according to what’s in season. In the past flavours have included the unexpectedly delicious sweet-corn gelato with blackberry coulis, and white-peach rosewater gelato with roasted pistachio and edible rose petals. In cooler weather expect burnt-butter gelato with apple-pie crumble.

Chocolate is always on the menu in one form or another, as is one sorbet, such as the watermelon splash (watermelon and raspberry sorbet topped with honeycomb crunch).

The team has an Indonesian background and draws on this for flavor inspiration, too. Coconut-milk bases and flavours that borrow from Indonesia’s American-influenced culture such as sweet-potato gelato with marshmallow have featured.

Celsius whips up coffees and affogato with the same Melbourne-sourced Clement beans it uses in its espresso gelato, and there are milkshakes and popsicles on offer.

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Updated: March 13th, 2018

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