Foie-gras mille-feuille with sweetcorn parfait, yuzu-and-olive-oil gelato served with scallop sashimi and caviar, and truffle gelato with ricotta and butternut tortellini are a few examples of what you might find on the menu at Messina Creative when it opens on August 17. It’s a reboot of the original Messina Creative Department restaurant in Darlinghurst, which, until it closed almost a year ago, served a degustation menu in which every course – sweet or savoury – contained gelato or sorbet.
The venue, rebranded as Messina Creative, is in Messina’s sprawling new Marrickville HQ and follows a similar ethos to the original. Diners will enjoy six experimental courses, each using gelato or sorbet, matched with non-alcoholic drinks, or cocktails and natural wines.
Diners won’t find out until the evening of their experience what they will be eating, but dishes might also include pineapple sorbet with gin jelly, basil oil and hibiscus granita paired with a pumpkin-and-ginger shrub, or honey gelato topped with a lemon “beehive” and honey tuile, matched with a pét-nat from Orange.
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The small, dimly lit restaurant space is separated from the main gelateria by a translucent curtain, with tables laid out in front of a dramatic deep-blue terrazzo counter, behind which chefs cook up their creations.