I hadn’t actually realised how hyped this little gelato bar was before going there. We’d had dinner in Chinatown that night and were looking for somewhere to get dessert when we stumbled upon it. The sight of pretty coloured Kitchenaids was enough to get me interested…
Basically the whole idea is that the gelato is made to order by beating liquid nitrogen into the base ingredients. Cool, right?
The selection of flavours is small compared to your average gelato/ice cream bar but it apparently changes quite frequently. When I was there they had a good mix of classic ones (chocolate, blueberry) and some less conventional ones as well. I’ve heard that at one stage they had Chinese cough medicine!
I personally opted for 1 scoop of honey and lime ($5), which was a lovely combo. It was a sorbet-style dairy free one. There was a nice zing to it and wasn’t too sweet.
Is it gimmicky? Yes. Does it taste different to ordinary gelato? No. But that’s not really the point.
Something my boss often talks about at work is ‘the cool factor’. There are plenty of consumers who won’t care if a product is functional/efficient/good quality, as long as it is ‘cool’. (…and that’s how Apple sells computers. But I digress).
N2 Extreme Gelato definitely has the cool factor. With its fruity coloured furniture and plush Facebook like button it’s so trendy it hurts. But it’s something you have try just to say you’ve done it.N2 Extreme Gelato 43/1 Dixon Street Sydney, NSW