Australian ice cream favourite Gelato Messina has recently launched its latest collaboration, with Brix Distillers creating an eight-course degustation paired with craft rum cocktails taking place on 8-9 March at Bourke Street distillery.
Messina's head chef Remi Talbot has teamed up with Brix Distillers' head chef Ivan Sanchez together with their head bartender Jai Lyons to create an eight-course gelato degustation menu, combining the Colombian and Japanese/French influences of each chef. You can expect dishes including smoked crisp-skinned duck breast with dark chocolate mole gelato and fois gras-filled turnips, and, for dessert, a spiced and smoked molasses gelato with fermented pineapple reduction in a buckwheat cone. To accompany the eats, Jai Lyons has paired eight rum cocktails, one to suit each dish.
It caught our eye, so if you're in the area be sure to take a look. Find out more about Gelato Messina here.