And Ice Square, by the moon and the stars in the skies…

Tom Turtle Premium Ice Cream Cafe

Most of us have tried ice cream; soft serve, gelato, sorbet, sundae, ice cream flambé … you name it.

… Hang on, what about ice cream cubes?

A new premium ice cream cafe is opened on the very vibrant Bourke Street. The innovative appearance is more than just a gimmick. One of the managers, Jake, told us that making ice cream into cubes help achieve *low overrun. Low overrun ice cream is often shown in both the appearance and the taste of the ice cream. The flavour is more concentrated and the texture is smoother. Moreover, making ice cream into compacted cubes allow customers to try more flavours at a time. In fact, there are around 60 different flavours and types to choose from at the moment! Jake said they will add more interesting flavours to the menu soon, so stay tuned everyone!

* Overrun is the percentage of air that is whipped into ice cream during the freezing process. High overrun refers to ice cream with more air incorporated, vice versa.

Beggar's Delight 3 cubes $9.00
(Rose Water, Red Bean, Durian or Guava)

A new take on an old flavourite, this refreshing and uniquely Asian combination is served with brown honeyed coconut puree kaya and lychee.

Parfette 6 cubes $13.50
(Peanut Butter & Jelly, Apple Crumble x 2, Cookies & Cream, Lemon, Lime & Bitters, Pear & Burnt Caramel)

Chocolate hazelnut paint and crumbled cookies surrounded by very lush traditional flavours and garnished with mint leaves and royal fig puree.

Shodan 6 cubes $14.20
(Black Sesame x2, Midori Melon, Matcha Green Tea, Red Bean, Wasabi or Logan)

Fearlessly bold Japanese flavours framing cinnamon vanillia paint with chilled elderflowr jelly.

Jake highly recommended Peanut Butter & Jelly, Matcha, Sweet Corn and Pomegranate to our viewers. For challengers, Tom Turtle has Durian, Teh Tarik and Wasabi at your service.

Not only do they serve ice cream in cubes, choices of gelato and sorbet are also available. Please asked the friendly staff for more information.