Ciccone & Sons is a classical Italian gelateria utilising simple ingredients and traditional methods. We make all our gelato in-house, starting with Australian raw ingredients, fresh fruit, whole nuts and the best milk and cream we can source.

Only seasonal, and where possible, locally sourced produce is used for the gelato, so flavours change depending on what’s been harvested… but there’s also a few Italian favourites that stay on the menu. 

Mark Megahey , co-owner and Gelatiere, has 25 years’ experience at churning the good stuff. He makes sure you won’t find synthetically-stained, sugary ice cream that’s poked with lollies and gimmicks. Just world-class gelato that is seen on the menus of some of Sydney’s best restaurants (check out our homepage to see some of our partnerships).

Ciccone & Sons sorbetto and gelato are made from scratch. We use fresh, seasonal fruit, whole nuts, and the finest quality chocolate. Oh and the extra creamy taste? That’s courtesy of Jersey Milk, a naturally superior milk that comes from purebred Jersey cows. It's velvety and has a silky smooth finish, and makes the gelato at Ciccone & Sons just that little bit more deliziosa.

If you look out the back you’ll get a glimpse of the batch freezers churning daily, bringing you the freshest chilled desserts you’ve tasted. And that’s what makes Ciccone & Sons that little bit different to the rest, nothing is spared for the integrity of their gelato and sorbetto.

Ciccone & Sons is a lounge-room to the past. It’s a simple and honest place where even the biggest kid can make new, heartfelt memories.