Fresh off the back of three silver medals at the 2015 Sydney Royal Cheese & Dairy Produce Show, the former gelato maker from Bar Italia has turned his sights to inner-city Redfern.
Rather than fearing winter's chill would scare people off his icy treats, Mark Megahey opened Ciccone & Sons gelateria and coffee shop, saying that while Redfern's population was diverse and "amazing" the area was "crying out" for more foodie offerings.
Recline on an Eames-era wooden bench and enjoy the coolly minimal takes on Italian classics. For the vegans, spiced pear, white peach and lemon are scooped into perfect mounds and served with pretty spoons from Studio Jackson.
Those with creamier leanings can be enticed by raspberry panna cotta, salted pistachio and buttermilk with passionfruit flavours. And for the purists, vanilla, banana and chocolate, or vaniglia, banana and cioccolato in gelato-speak, are menu mainstays.
All ingredients are made in-house, "even down to the chocolate ice magic", says Megahey, who uses whole nuts, jersey cream and as much Australian produce as possible in his creations.
"We kind of make things up on the spot as well. We're just doing our own thing, really," he says.
The interiors channel La dolce vita. A Vespa, of course, is casually propped against the wall alongside walls adorned with vintage Italian passport photographs. Checked tablecloths complete the nod to gelato's cultural history.
For true mid-century enthusiasts, the theme extends to the 1950s-style churning machines made by Bologna-based ice cream specialists Carpigiani. Megahey uses the partially hand-operated machines for all his gelato flavours.
"I can regulate the air a bit better which makes the flavour a little bit more intense," he says.
Sounds sure to hit our sweet spots.
Ciccone & Sons, 195 Regent St, Redfern. Opening hours and flavours vary from week to week so check their Facebook and Instagram pages for updates.