Chicho = Cheeky Kid.
Chicho Gelato has come a long way since its market cart days. I remember being first enamoured by a deliciously fresh mint and watermelon sorbet offered one hot day at the Perth Upmarket. Since then both myself and a handful of other gelato fanatics were in love and Chicho had a following. The little gelato cart continued to move throughout Perth's markets, scoring itself a regular attendance at the Twilight Hawkers Market where flavours of strawberry mascarpone and banana and Mexican chocolate surfaced.
It was a welcome surprise when the little gelato cart morphed into a gelateria run by the enthusiastic and lovely owners, Carly and Chez. Committed to new wave gelato, new tastes and flavour palates, Carly and Chez gained ideas from London, learnt the art at Gelato University in Italy, sought inspiration and flavours from America and honed in on taste in South America, cementing their studies and adventures in a modest gelato cart in Perth.
This combination of art, education and science (one is a chemist and the other an engineer, after all) has paved the way for the circulation of old favourites and seasonal tempters on the menu.
Approximately twenty different flavours are on offer at any given time with specials including gelato collaborations with local chefs. Lavender and honeycomb, banana and black sesame, miso and caramel are just a few seasonal tastes to get your curiosity going. All produce used is locally sourced and all gelato, made fresh.
If your commercial tubs of ice-cream aren't quite cutting it anymore when you feel like binging out - don't fret, Chicho have a takeaway option. We've made use of this a few times and as such Tash has bought some over for after dinner dessert, paired with an apple crumble and boardgames. It's just as good even when you're not amongst the other gelato go-ers or the cute and kitsch setting of the shop. Pozzetti even hold the gelato in pristine condition.
Lines tend to form out the door on Friday, Saturday and Sunday nights and the gelateria is buzzing, no matter how cold it may be outside. Besides, cold weather is perfect weather for preventing your gelato from melting - allowing you to savour every last spoonful that little bit longer. With dark and milk chocolate on tap, it's hard to resist.
During winter months, Chicho introduced the Brioche Con Gelato, an amazingly soft and buttery Sicilian brioche bun made by local baker, Bare Baker. You had the option of drizzling a little chocolate on the gelato of your choice and then either eating the brioche fresh or toasting it up in the brioche toaster. I always opted for the latter as you were greeted with a little pocket of goodness. Although not currently on the menu now, it will be back next year. If you're in a group, the Cinque Sapori is a small set of five connected bowls and of course five scoops of your fancy.
I highly recommend a visit to Chicho Gelato. The only problem is choosing which flavour to try first.
180 William Street, Northbridge 6000
Sunday - Wednesday 12pm - 10pm
Thursday - Saturday 12pm - 11pm