Time Out rating:
<strong>Rating: </strong>4/5
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<strong>Rating: </strong>4/5
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Time Out says
Fri Oct 19 2012
Scoop doesn’t wear its sourcing lightly: the flavours board opposite the counter resembles an ingredient superstar roll-call, listing Gran Cru single-origin cocoas, Piedmontese tonda gentile hazelnuts, both planifolia and tahitensis vanilla pods, Chilean sultanas and Sri Lankan and Indonesian cinnamon. For some flavours, this attention to detail stands out: tè verde (with matcha powder from Kyoto) tasted impressively of green tea before gelato, and pistachio (with nuts from Bronte, the pistachio capital of Italy) was salty before creamy. Other classic Italian gelato flavours, which dominate the selection here, included a powerful amaretto and a deep Ecuadorian cioccolato fondente, though for something even darker, try the cioccolato extra fondente sorbet.
Scoop parlours are decorated in a beige, brown and orange colour palette; limited seating at this branch means that most patrons end up spilling out on to the street or wandering away with their selections.
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