Ciccone & Sons

The clearest small-batch, non-chain counterweight to Messina inside the boundary: two owners, no pre-made bases, and explicit, on-the-record production and aesthetic choices - box freezer, Jersey milk, seasonal-only - rather than a scaled format.

What we know

Styles itself deliberately after "a 1950s gelateria you'd discover in the winding, pastel-hued streets of Bologna" (cicconeandsons.com.au homepage meta description)
Makes all gelato in-house starting from Australian raw ingredients, using only seasonal and, where possible, locally sourced produce, so flavours change with what has been harvested (cicconeandsons.com.au/about)
Uses a box freezer scooped top-down rather than a mounded display case, so customers are always served from the freshest layer rather than an aerated display mound (Broadsheet, 4 Aug 2015)
Co-owner and Gelatiere Mark Megahey has 25 years' experience making gelato (cicconeandsons.com.au/about)
Uses Jersey milk specifically for its higher cream content and texture (cicconeandsons.com.au/about; Broadsheet, 4 Aug 2015)

Status: open
Address: 195 Regent Street, Redfern NSW 2016
Maker: Mark Megahey, co-owner and Gelatiere; Sean O'Brien, co-owner
Website: www.cicconeandsons.com.au/
Last checked: 2026-08-21

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