Seasonal ingredients. Whole foods. Craftspersonship.
And a nod to the Italian masters of yesteryear.
Firstly, it’s about the produce
You might not find strawberry sorbetto on the menu all year round, but we think you’ll be ok with that - because when it is available, you’ll taste fresh, zingy, oh-so-sweet, locally farmed, wildly flavoursome gelato made with ripe and in-season produce. Ciccone & Sons use Australian grown whole nuts, dutch cocoa and peak-season fruit - added to a base of the finest Jersey Milk in the world. You’ll be able to taste the quality and authenticity. Because that’s the Ciccone way.
Next, it’s about the craftsperson
Gelatiere Mark Megahey has over 25 years of small-batch gelato experience. Before he and business partner Sean O’Brien turned on the vintage churners at Ciccone & Sons, he was responsible for making gelato at one of Sydney’s oldest Italian cafes. Between them, they’ve created a nostalgic place where even the biggest of kids loves. Our front of house team know the menu inside out - and will probably know what you’re in the mood to devour before you do.
And finally, it’s how we serve it
The true mark of authentic, great quality gelato is how it’s stored. Ciccone & Sons use a Pozzetti which ensures the gelato’s integrity. Reading from the menu board, you decide which flavour you’ll be relishing (Creamy? Fruity? A little bit of both?), your server pops the lid and scoops down, then the lid goes back on. This technique always ensures you’re getting the freshest serve, while the chilled air has minimal exposure and the perfect temperature is always retained. You’ll love tasting the difference.
