CUSS

We’ve had our fair share of frozen desserts making the rounds of Sydney—gelato will always have its place, and frozen yoghurt has well and truly had its moment. But what’s next? According to Adem Isik of Alemré Hospitality, it’s frozen custard.

After years spent travelling across the US in search of the country’s best, Isik is bringing his own take to Newtown with CUSS. Made fresh daily before your eyes using real eggs, locally sourced Jersey milk and Australian cream, the result is a dessert that’s denser, creamier and richer than your average soft serve.

The retro-futuristic fit-out is equally worth a look, pairing curved chrome counters, tiled walls and neon signage with an upbeat soundtrack of house and funk. On the menu, things stay classic with three signature flavours—original, chocolate and a vegan option made with an organic coconut base, believed to be an Australian first. Then comes the fun part: house-made mix-ins including bubblegum sauce, marshmallow sauce, cookie dough and Isik’s hand-developed pistachio sauce, created after an exhaustive search for the perfect recipe.

Whether you keep it simple or load it up with toppings, CUSS is already betting on Sydney’s next frozen obsession—and it’s custard.

Image credit: CUSS | Supplied