Along the New South Wales-Victoria border like Erindale Dairy, a farm of pasture-fed Jersey cows raised to produce high-quality milk exclusively for Messina's gelatos. And up in Dural, Messina's been growing enough strawberries to supply all its stores.
The folks at the Creative Department, Messina's more experimental fine-dining offshoot, are highlighting and making the most of its farm-to-freezer produce in an eight-course degustation available for three days only.
Every dish uses either Messina's Jersey milk – as is, or in house-made yoghurt, butter and ricotta – or strawberries, as well as ingredients such as dulce de leche and chocolate made from scratch at its Rosebery production kitchen.
Expect dishes such as yoghurt sorbet with plum and rose petal; chicken liver parfait gelato with smoked butter and potato bread; prawn butter gelato with a prawn-and-chilli ravioli; ricotta sherbet with aged Wagyu beef, nduja and barbequed eggplant; hazelnut and miso gelato with dulce de leche mochi, and more.
There are two seatings available per day. They cost $150 per person inclusive of eight courses, with alcohol pairings available for an additional $50.
Bookings can be made in groups of two, four, six or eight (the venue's maximum capacity).