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By Sarah Ward
July 23, 2018

Gelato Messina Has Unveiled Its Amazing Brisbane Night Noodle Market Menu

It's going to be a sweet two weeks.
By Sarah Ward
July 23, 2018

Biting into a katsu sandwich and devouring a few pieces if nigiri is what going to the Night Noodle Markets is all about — but usually when you sink your teeth into either of the above, you're not chomping on something made of gelato.

While plenty of hot fresh-cooked Asian street food bites will be on this year's menu as usual, Gelato Messina is setting up its regular stall and serving up dessert versions of two Japanese favourites. The Kamikaze Katsu Sandwich is made with sudachi lime gelato, which is then coated in red velvet cake and panko crumbs, deep-fried and finally sandwiched in fluffy white bread along with some yuzu sauce. And as for the O-No-Giri, it features green tea gelato and pistachio mousse that's dipped in rice bubbles and coated with white chocolate.

That's just half of this year's custom-made Messina offerings at the Night Noodle Markets, with two sundae-style dishes also available. Opt for Aunty Tomsu's Cheesecake and you'll get Japanese cheesecake, strawberry and cherry blossom cream, and strawberry meringue, all with strawberries and strawberry gelato. For I Think I'm Turning Sesame, there's black sesame gelato (what else?) with condensed milk coffee jelly, miso crunch and banana miso bread, then topped with vanilla cream and coffee powder.

While the gelato haven's sole Brisbane store is located just down the road, you'll only be able to pick up these four specials at its Japanese game show-style booth at South Bank's cultural forecourt between July 25 and August 25. While you're there, you'll also be able to give what they're calling the 'useless wheel of spinning happiness' a whirl — and win prizes that are also pretty useless, apparently. Still, it'll be fun, and one of them is a Hello Kitty tattoo.

The Night Noodle Markets run from July 25 to August 5 at the South Bank Cultural Forecourt as part of Good Food Month.

Published on July 23, 2018 by Sarah Ward

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