What to pair with truffles? Lobster? Scrambled eggs? A fine rib-eye steak? Nope nope and nope. If you’re Gelato Messina AKA purveyors of radical gelato, you do a seven-course degustation spotlighting truffles and gelato.
It’s brought to you by Messina’s Creative Department—you know, the scientists who make garlic gelato, and actually make it taste good. For their truffle takeover, they’ve sourced truffles from Parkesbourne (near Goulburn) and Northcliffe, WA, to create a luxe AF degustation menu we already know you’ll drool over.
In true Messina style, it’s wild. There’s an impossibly beautiful dish of kiwi kosho sorbet (kosho is a fermented Japanese chilli-yuzu paste), dotted with “oyster snow” and grated truffles; an egg-yolk gelato sitting pretty in a hollowed out eggshell, amongst a pile of hay, and finished with shiitake, celeriac and truffle foam; and a truffle gelato resting on a mound of potato and parmesan risotto. Oh, and the degustation is paired with matching beverages, and Brisbane, Sydney and Melbs are the lucky cities who get to indulge.
They haven’t left mushroom for much else (get it?). It’s all in, all experimental, and...I wanna throw down the shaka emoji here, but I think I’m too old for that.
More details here.
What: Gelato Messina Truffle Degustation
Cost: $160 pp
Where & When:
5–15 July, Thursdays to Sundays
171 Chapel St, Windsor
19–29 July, Thursdays to Sundays,
Gelato Messina Creative Department, 243 Victoria St, Darlinghurst
2–12 August, Thursdays to Sundays
The Melbourne Residences, Shop 1/109 Melbourne St, South Brisbane
What's the deal with truffles anyway?
Image credit: Supplied