Kenny Lover
Dipping chips into ice cream is encouraged at this bright orange Thornbury spot.
Overview
UPDATE: SEPTEMBER 9, 2020 — Thornbury's bright orange ice cream shop is now delivering its frozen treats via Uber Eats. Choose from flavours like popcorn and caramel fudge, davidson's plum and ginger, and the (in)famous soy sauce number.
Soy sauce ice cream, hot chips and a chic tangerine-coloured couch. It's definitely an experience at this retro-themed ice creamery in Melbourne's north. So what does soy sauce ice cream taste like? Exactly how you'd imagine: sweet and salty, delicious and a little disgusting all at the same time. And while the decor screams everything 70s with its bright orange and yellow palette, vintage chandeliers, velvet curtains, cane furniture, and pink and white floor tiles, the ice cream and sorbet selection is anything but nostalgic.
Julia Sansone
Sure, there are a few classics like strawberry and chocolate, but you might need to muster up the courage to try some of the weirder and wackier creations — such as the kalamata olive with white chocolate. This one tastes like a scoop of cold crushed olives from the deli, but with a hint of sweetness. Faultless if you're a lover of the briny morsels, but squeamish if you loathe them.
Julia Sansone
If you like Japanese flavours, then the yuzu and sake is a definite hit. It's light, zingy and sweet, and popular with most. And if native Australian ingredients get you excited, then look out for the davidson plum and ginger — refreshing, yet tart. A good option if you weren't born a sweet tooth, too.
Despite the unconventional combos that might have you questioning your sanity, you can trust you're in good hands with Michael Baker and Daniel Mason from Henry Sugar; Tommy Peasnell from Dexter, Peaches, Takeaway Pizza and Cheek; and actress, writer and producer Maria Angelico at the helm. Baker also spent years perfecting his craft at a couple of Michelin-starred restaurants, so while the menu sorcery might be hard to swallow at first glance, don't fight the flavours and just enjoy the weirdness.
Images: Julia Sansone
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