Gelateria Gondola

8:30am - 11:00pm
2 77 Archer Street Chatswood


late night dining

On an unassuming side street off Chatswood’s shopping strip, Gelateria Gondola is making traditional artisan gelato and sorbet. Venetian chefs, Davide Barbisan and Luca Zanini create a selection of classic flavours, handmade and beautifully presented with no pretension whatsoever.

Clad in the traditional red-and-white uniform of the gondolier, Barbisan and Zanini warmly welcome patrons into their space. The front half of Gelateria Gondola is adorned with gondola memorabilia from Venice – a rèmo (gondolier’s oar) adorns the wall, and a ferro, the traditional key-shaped iron head from the bow of the gondola, welcomes patrons in the front window.

An open kitchen lets patrons watch the “gelato gondoliers” at work. A centrepiece to the kitchen, the vertical Cattabriga “Effe” freezer machine is a stainless steel thing of beauty and the only one in Sydney. The freezer uses technology invented in 1927 to chill the gelato to a temperature much colder than that of commonly utilised horizontal machines. Mechanically worked with a paddle by one of the gelato makers, they can only produce six litres at a time, which ensures freshness.

Starting with raw ingredients, Davide and Luca follow a process that takes approximately 12 hours from start to finish. Starting with the highest quality jersey milk, they don’t use pre-made powders, creating everything from scratch and relying on natural carob gum as a stabiliser.

Of the 20 flavours available, approximately 10 are constant and all utilise the ingredients from Italy. Hazelnut delle langhe, uses hazelnuts from Piedmont in Italy; pistachio Siciliano, uses real Sicilian pistachio; arance rosse aperol, uses blood orange juice imported from Italy and fior di jersey uses fresh jersey milk. Other constants include lychee and cacao; banana Nutella; caffe mascarpone; fragola (strawberry); limone and 70 per cent Belgian cioccolato. In addition to the constants, a series of other flavours will feature seasonally and to popular demand.