Chapel Street is spoilt for choice when it comes to gelateria. So you have to wonder about the wisdom of launching a new artisan gelato place within easy walking distance of the likes of Pidapipó and Gelato Messina. However, after running a gelateria in Piedmont, northern Italy, the proprietors are clearly no strangers to gelato competition.
With such a pedigree, Benny and I were keen to try Joylati’s gelato – how will it compare with Melbourne’s best?
The gelato is made in-house, from natural ingredients, with no preservatives. It is stored in lidded pozzetti to maintain its freshness.
On the day of our visit, Joylati had 26 flavours on its gelato menu. Unlike the other gelato places we have reviewed, sample tastings were only grudgingly offered – a prominent sign stated that any samples would be strictly limited. So we tried only a couple of flavours in addition to our final choices. The mango was ok, but not nearly as intense as ones we have tried elsewhere. The passionfruit was quite sweet, without the acidity of the fruit needed for balance.
As usual for our gelato reviews, Benny and I each had two flavours in a waffle cone. Joylati also adds a wafer biscuit to the cone.
Gelato Messina, Zero Gradi, Miinot Gelato and Pidapipó. In particular, my chocolate was a surprisingly small smear. While it is probably a good thing to limit my gelato intake, value-for-money works out much lower given that prices at all establishments are similar. Student discounts are available.
Joylati also has a range of very attractive gelato cakes (see first pic).
We really liked it but small serving sizes meant that the gelato was relatively expensive.
OverallWhile the best of the flavours were truly excellent, this quality was not consistent across the full range we tasted. With so many other excellent gelateria in Melbourne, our preference would be to return to establishments with more generous attitudes to sampling and serving sizes.
Find it atJoylati
325 Chapel Street
Prahran Vic 3181
Telephone: (03) 9939 4922