Sweet Child of Mine


Sunday – Thursday
10.00am – 4.00am
Friday – Saturday
10.00am – 6.00am


14 Anzac Avenue
Fairfield NSW 2165
Map & directions

Willy Wonka meets gelato heaven



The design for Sweet Child of Mine was inspired by the Darrell Lea shops of the 70’s and 80’s: all the colour, the bright shiny lollies, and the excitement they created. It’s all the senses – the smell, the colour, and the taste! And who didn’t love Willy Wonka and the Chocolate Factory growing up? A magical wonderland of sweets. Our background music is from the soundtrack of the original Willy Wonka and The Chocolate Factory, and also includes catchy songs like ‘Yummy Yummy Yummy I Got Love in my Tummy’ by Ohio Express, ‘Toot Sweets’ from Chitty Chitty Bang Bang, and ‘Sugar, Sugar’ by the Archies.



The inspiration for Sweet Child of Mine is twofold. For the confectionery, it was Adriano Zumbo. All our recipes come from him and his book. They are tried and true. For the gelato we went to the best, our chefs trained at Messina.

Inspired by their Sicilian heritage Messina introduced Australians to a diverse range of flavours when they opened a shop in Darlinghurst in 2002. Like ‘Sweet Child of Mine’ their product is made fresh on the premises daily. From the meticulous roasting and endless grind of pistachios, to the baking of apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by their little team of mad professors. By using real ingredients, they achieve full bodied texture and flavour in their gelato.
Adriano Zumbo is an Italian-Australian patissier and chef, known for his croquembouche tower, V8 cake, and fairytale house. Zumbo’s creations are unique in their names, the technique with which he creates them, and the incorporation of unusual ingredients, such as black olive and beetroot. His signature book ‘Zumbo’ with it’s Willy Wonka style inventions and combinations of flavours gave direction to the menu for Sweet Child of Mine’.



Hours of care goes into the preparation of our desserts. Our chef pipes mango purée onto some panna cotta and delicately ices some sweet treats, while a gelato machine spills out some chilled and churned perfection. A cake in the form of a lollipop, our colourful cake pops require patience and care to perfect. Cake crumbs are mixed with icing or chocolate, and formed into small spheres before being given a coating of icing and sprinkles.