Gelato Messina, the Australian cult-favourite with over 20 years of dessert obsession behind it, has officially opened the doors to its first-ever location in Singapore. Family-owned and operated since day one, Gelato Messina has built a global reputation for reimagining gelato, pushing boundaries with playful weekly specials and making every component of their product from scratch.
From the milk to the mix-ins, it all starts with ingredients. Gelato Messina owns and operates its own dairy and hazelnut farms in Australia, growing and producing a long list of raw ingredients used in their gelato, from Jersey milk and free-range eggs to honey, hazelnuts and mint. Their herd of over 550 pasture-fed Jersey cows are milked just once a day, resulting in happier cows and a richer, creamier milk that forms the foundation of every Messina gelato. Their milk is also used to naturally inoculate yoghurt for all yoghurt-based flavours. The team follows best-practice organic methods, ensuring nothing but the finest ends up in the scoop.
On the hazelnut front, Gelato Messina has planted four varieties chosen through extensive taste tasting. Not just the raw nuts but trialling different roasting styles, pralines and pastes. Their commitment to flavour goes beyond dairy and nuts; they have added beehives to supply 100% of their honey needs and installed greenhouses to grow mint, cut and cold-pressed into their iconic Mint Choc Chip gelato.
Housed in a 1,350-square-foot scoop shop with an on-site kitchen, Gelato Messina will churn all gelato in-house daily. In true Gelato Messina fashion, there is no such thing as ‘just another flavour’. Messina’s chefs have made a name for themselves by pushing the boundaries of what gelato can be. Alongside the 35 core flavours, guests can expect five new and ever-changing specials released weekly from Tuesday to Saturday. From crushed-up cheesecake to caramel swirls, to bacon brittle and yes, even durian cake — nothing is off the table. With more than 6,000 flavours created to date, the fun is far from over.
To mark their arrival in Singapore, Gelato Messina has created five exclusive flavours inspired by the flavours and nostalgia of the region. Think of it as a love letter to the city, written in gelato. These include Singapore, How You Durian?, a coconut gelato swirled with durian jam and chunks of durian cake; Kaya Toast, featuring kaya gelato with dehydrated toast and kaya jam; a rich and creamy Teh Tarik milk tea gelato; Tau Huay, a lightly sweetened tofu gelato; and Yolk’s On You churned with salted egg yolk gelato and gula melaka caramel.
At Gelato Messina, everything is made from scratch including the white, milk and dark chocolate used in select flavours, crafted in Sydney with a custom machine shipped from Italy. Even their cult-favourite dulce de leche is made in-house, using a traditional ‘Paila’ after a journey to Argentina and getting some help from a sweet-talking local expert named Santiago.
Whether you are stopping by for a cone, sitting down for a late-night scoop or grabbing a takeaway tub to get you through the week, Gelato Messina is here to shake up the dessert scene, one uncompromising, creamy, handcrafted scoop at a time.
$7.50 per scoop, $10 for double scoops and $12 for triple scoops.
For more information, visit https://www.gelatomessina.sg/ or follow @gelatomessina.sg.
