In the Freezer
“Gelato, sorbet and granita flavours run the gamut from seasonal fresh fruits to popular essences including coffee and chocolate or liqueurs such as vin santo, marsala, limoncello, or even grappa. Each bite packs a wallop of sensory stimulation, a celebration of the primary ingredient undisguised by additives or cloying, heavy ingredients that mask the original flavour. Though lower in fat, often with no more than 6 to 7 percent butterfat, gelato has much more flavour than ice cream. This is because fat tends to coat the mouth, blocking the experience of the fresh natural flavour. In addition, the best gelaterie use full-flavoured seasonal products, maximising the essence of the main ingredient. Another reason for the intense flavours is that gelato is kept at a warmer freezing temperature. The consistency is dense and velvety, with less air beaten into it. The softer texture glides through the mouth, and because it is not so cold, the taste buds do not become numb with freezing, but are open to accept more of the flavour…”
Gelato
- Amarena Cherry
- Armagnac & Raisin
- Amaretto
- Bacio
- Baked Apple
- Banana
- Banana with Chocolate, Hazelnut & Wafer Ripple
- Black Cherry & Kirsch
- Blueberry
- Calvados
- Cannolo
- Caramel
- Caramel & Salted Peanut
- Cassata
- Cassata with Ricotta
- Chocolate
- Chocolate Fondant
- Chocolate & Halva
- Chocolate & Candied Orange
- Chocolate & Chilli
- Chocolate & Hazelnut
- Chocolate, Hazelnut & Wafer Ripple
- Chocolate & Pepperberry
- Cinnamon
- Citrus & Vanilla
- Clotted Cream & Berry
- Coconut & Black Sesame
- Coconut & Pandan Leaf
- Coffee & Cardamom
- Crème Fraiche
- Earl Grey
- Espresso
- Fig & Roasted Almond
- Fior di Latte
- Gianduia (Chocolate & Hazelnut)
- Gingerbread
- Goat’s Cheese & Olive Oil
- Gorgonzola
- Halva
- Hazelnut
- Honey
- Japanese Green Tea
- Lemon Verbena
- Liquorice
- Macadamia
- Mascarpone
- Mascarpone & Fig Vincotto
- Mascarpone, Fig & Almond
- Mascarpone, Pear & Walnut
- Mint Chocolate
- Mocha
- Nougat
- Palm Sugar with Caramel Ripple
- Passionfruit Ripple
- Panettone (S)
- Parmiggiano
- Peanut Bombe
- Pear
- Pedro Ximenez
- Pistachio
- Raspberry
- Roasted Almomd
- Salted Caramel
- Salted Caramel & Spiced Ginger Biscuit
- Strawberry
- Tiramisù
- Torrone Sicilian
- Turkish Delight
- Vanilla Bean
- Violet
- Whisky & Raisin
- White Chocolate
- Yoghurt & Berry
- Zabaglione
- Zabaglione & Rum Babà
- Zuppa Inglese (Trifle)
(S) Seasonal
Sorbet
- Almond Milk
- Apple & Vietnamese Mint
- Blood Orange (S)
- Blood Orange & Prosecco (S)
- Blueberry
- Capsicum & Chilli
- Celery
- Champagne
- Cherry
- Chocolate
- Coconut
- Cucumber
- Green Apple
- Honeydew (S)
- Kiwi
- Lemon
- Lemon & Lime
- Limoncello
- Lychee
- Lychee & Mint
- Mandarin (S)
- Mango
- Milk Mint
- Nectarine (S)
- Passionfruit
- Passionfruit (Seedless)
- Peach
- Peach & Amaretto
- Pear
- Pineapple & Star Anise
- Pink Moscato
- Plum (Blood) (S)
- Nougat
- Pomegranate
- Prickly Pear (S)
- Raspberry
- Rhubarb
- Rockmelon (S)
- Rosewater
- Sheep Milk Yoghurt
- Tomato
- Vanilla
- Verjuice
- White Chocolate
- White Peach
(S) Seasonal
Semifreddo
Semifreddo – which in Italian means “half cold”- is a specialty frozen dessert not exactly like gelato or sorbet. It has it’s origins in the Friuli-Venezia Giulia region, where it is used in the celebration of the New Year. The main difference between semifreddo and other frozen dairy desserts is the quality and the quantity of the ingredients, the smooth and delicate texture, and the fact that it is not quite as cold as ice cream thus explaining it’s nomenclature. Gioco semifreddo consists of a foundation formed of a cream base which is infused with select flavours and ingredients, and zabaglione. An Italian meringue is then folded through this mixture to form the basis of a great semifreddo. It is at this point that we fuse this traditional mixture with our handmade confections to produce an innovative combination of flavours.
Brittle almond praline strewn throughout an almond liqueur cream.
Light caramel parfait with honeycomb scatters.
Hazelnut cream with highlights of chocolate and hazelnut ripple.
Hand made brioche drenched in a spiced rum syrup and submerged into a dark chocolate semifreddo.
An aromatic coffee presence complemented with oven roasted almond biscuits.
Sponge cake doused in Alkermes liqueur and centred around roasted almond and vanilla bean semifreddo.
A refined balance of lemon liqueur, whisper of puff pastry and a hint of lemon preserve.
A mixture of blueberries, blackberries and raspberries blended through vanilla zabaglione.
A medley of pistachio, hazelnut and honey with subtle overtones of vanilla and orange.
Traditional Christmas leavened bread with raisins and candied orange immersed in hazelnut semifreddo with chocolate pieces.
Hazelnut sponge encased in layers of pistachio and hazelnut semifreddo.
A subtle blend of Marsala wine and coffee semifreddo layered with sponge finger biscuits immersed in coffee liqueur.
Dark chocolate parfait speckled with homemade torrone and pistachio.
Gelato & Sorbet Cakes
Vanilla and ricotta gelato with cinnamon, candied fruits, chocolate shards and Genovese sponge cake doused in Alkermes.
Layers of cherry and chocolate atop chocolate sponge cake, toasted coconut and chocolate ganache.
Sheets of vanilla, strawberry and chocolate gelato crowned with torched Italian meringue on a sponge cake base.
Asian inspired arrangement of coconut, mango and coconut speckled with black sesame.
Raspberry sorbet sandwiched between mascarpone gelato.
Almond sponge cake and chocolate ganache coated with chocolate and hazelnut gelato.
A perfectly matched variety of sorbets intended to capture the essence of each individual fruit.
Ying and Yang – Modestly sweetened sheep milk yoghurt paired with fior di latte gelato rippled with passionfruit.
Velvety chocolate sorbet with a citrus burst of blood orange sorbet.
Portion Control
- Tiramisu
- Bacio
- Sicilian Torrone
- Stracciatella
- Chocolate
- Espresso
- Amarena
Spiced rum ganache encased in hazelnut gelato and dusted in Dutch cocoa.
Gelato Sandwiches
Spiced ginger snap biscuit and caramel ripple gelato.
Moist chocolate and nougat biscuit with amarena gelato.
Chewy almond, candied orange and pistachio biscuit boasting a centre of fior di latte and vanilla bean gelato.
Cannolo dough discs sandwiched between Sicilan cassata alla ricotta gelato.
Brittle chocolate and almond meal biscuit with chocolate and hazelnut gelato.
Pasticceria
“All good things come to those who wait.”
Being a small hands on producer allows us the freedom and the attention to detail you’d expect from your own pastry chef. Without compromise, a classic puff pastry requires 2-3 days before it’s ready for the oven. Biscotti, pastries and creams alike have their own process. With this in mind, our pasticceria range is all made to order and require 3 days notice.
Panna Cotta
Panna Cotta (literally “cooked cream”) originates from the Piemonte region of Northern Italy. It is a simple dessert imbued with whole, natural ingredients, a distinct pure essence and a velvety finish.
- Almond Milk
- Chocolate
- Gianduia (Chocolate & Hazelnut)
- Lemon
- Vanilla Bean
- Vanilla Bean & Strawberry Swirl
- Sheep Milk Yoghurt
- Irish Cream
Tasting Plates
1. Strawberry sorbet layered between mascarpone gelato resting on a brandy snap wafer.
2. Cannolo shell filled with nougat gelato and drizzled with pistachio sauce.
3. Dark chocolate panna cotta.
1. Soft meringue peaked with macerated berries and sabayon cream.
2. Roasted cherry and almond biscuit with white and dark chocolate pieces.
3. Homemade chocolate gelato.
1. Pear and walnut tart.
2. Vanilla bean and roasted almond semifreddo with scatters of sponge cake doused in Alkermes liqueur.
3. Frozen chocolate and mint truffle coated with cocoa powder.
1. Cannolo filled with tiramisù gelato.
2. Chocolate and hazelnut panna cotta.
3. Honeycomb and caramel semifreddo.
1. Strawberry and vanilla bean panna cotta.
2. Homemade Sicilian cassata.
3. Crostoli drizzled with honey and crushed almonds.
1. Cannolo filled with stracciatella gelato.
2. Tiramisù.
3. Chocolate panna cotta.
1. Chocolate hazelnut gelato and brandy snap wafer.
2. Chocolate panna cotta.
3. Chocolate mousse cake.
Please Note: Variations may incur an additional fee.
Conditions relating to minimum orders and packaging apply.
Cakes
Layered with crème pâtissière, panettone soaked in coffee, sabayon cream and cocoa.
Vanilla bean and lemon scented custard tart with pine nuts.
Soft centered chocolate pudding.
Short crust tart with a thin layer of custard, blend of apple, raisin, cinnamon and clove. Topped with spiced biscuit crumbs and rolled oats.
Aussie classic with assorted berries macerated in Maraschino.
Milk chocolate mousse on a chocolate ganache coated biscuit.
Flourless hazelnut and chocolate tortino.
Flourless cake made with almond meal, orange and polenta.
Moist cake made with yoghurt, olive oil and mixed berries.
Cannoli
- Chocolate Custard
- Vanilla Custard
- Ricotta with Candied Fruit & Pistachio
Amaretti & Biscotti
Pistachio and almond rolled in chopped pistachio and crowned with amarena cherry.
Oven roasted slice with almond, sultana & studded with marasche cherry and couverture chocolate.
A medley of roasted hazelnut, nougat and dark chocolate.
Crumbly shortbread with citrus tones, currants and sugar coated crust.
Twice baked morsel including pistachio, dark chocolate and orange.
Classic blend of almond and bitter almond with hints of lemon.
Roasted biscuit complemented with cinnamon, walnut and candied ginger.
Chewy almond and spiced wine dumpling rolled in almond flakes.
Dunking shortbread finger biscuit laced with coffee and roasted almond.
Please Note: Minimum order of 1kg per biscuit type.
