When you think of gelato Messina is perhaps the first thing that comes to mind. However, Messina's Creative Department is something a little unfamiliar to many people. This is not scoops of Messina gelato on a plate. Rather it's a gelato degustation bringing an unusual dinning experience that's never seen before. It's a sweet journey using bold flavours and creative combinations that challenge your taste buds.
The degustation includes 7 dessert courses with (non-alcoholic) drinks pairing. With only one table in the room, the atmosphere does get a little intimate, but at the same time this allows a more genuine interaction with the chefs.
While the dishes are being prepared diners are welcome to have a tour in the kitchen and watch how each dish is made.
When the dishes are presented, the chef patiently tells a brief story about each dish.
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| Beetroot & Purple Shiso Granita |
A water balloon is frozen overnight and then shaped with a blowtorch before being dipped in liquid nitrogen. The beetroot powder melts as it hits the moisture in your mouth to form a granita. The shiso cuts through and helps tie in the olive oil and vinegar. This was a powerful appetiser masterfully employing bitter, savoury, sour and sweet flavours in one dish.
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| Olive Oil & Sansho Pepper Sorbet; Apple Sparkling |
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| Rhubarb Umeshu Sorbet; Kumquat Kombucha |
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| Horseradish & Dill Oil Sherbet |
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| Kiwi & Chili |
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| Smoked Koji Gelato; Seedlip Spice 94 |
The smoked koji gelato was complemented by a 63c yolk, semi-dried enoki mushroom, pickled shiitake cubes, sherry PX, and shiitake and black tea broth. The koji, fermented rice typically used in the fermentation process of sake, miso and soy sauce, gave it a nice savouriness. A gooey icy salted yolk is perhaps to best way to describe the flavour of the dish.
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| Bagna Cauda & Cured Egg Yolk Gelato; 4 Years Aged Plum |
I know what you must be thinking... is that a boiled egg at the back? No, that is the Bagna cauda gelato. Bagna cauda is an Italian dip featuring garlic and anchovies. The garlic and anchovies really come through in this gelato, an interesting idea to round out the Italian inspired dish.
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| Dulce De Leche Gelato |
We thought it was a chocolate shell, but actually it was an extremely thin black sugar shell, which gave it a distinct caramelised bitter sweetness. This paired well with the dulce de leche gelato, yoghurt and licorice mousse and passion fruit reduction.
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| DIY Mocktail |
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| Petit Fours - Okonomiyaki |
...and a little present from the chefs (some more of the dulce) to take home😋
This was certainly a once in a lifetime experience... or perhaps twice? We may be back! Putting up a 7 course dessert degustation is no easy job for the chefs (...or the diners). It was a job well done, the 7 dishes all featured different elements and different themes, and were enjoyable as standalone desserts. The chefs here made mission impossible possible!
Enjoying such a degustation comes at a high price, and we don't mean the damage to your wallet ($130) but more your tummy. Having 7 desserts in a row (and 6 mocktails) does take a toll on the tummy, and gives you a savoury craving afterwards.
Food: 9/10
Service: 10/10
Atmosphere: 8/10
Highlight:
- Passionate and friendly chefs
- A dream come true for dessert lovers
- An impressive experience
- A weekly dose of sugar and calories!
- Too many mocktails, it would have been good to pair some of the dishes with tea/coffee
