Bear Gelato

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Say hello to our final flavour in our Bear & Friends series, created with the legendary OOH-FA team Fire-roasted tomato ...
17/08/2026

Say hello to our final flavour in our Bear & Friends series, created with the legendary OOH-FA team

Fire-roasted tomato sorbet paired with our fior di latte gelato and finished with a drizzle of evoo and dash of black pepper.

Bright, creamy, savoury with a fresh hit of acidity - this is definitely not your usual dessert scoop!

Taking inspiration from the Ooh-fa menu was a fun challenge as there was no obvious sweet element to riff off. Instead, we decided to showcase one of the hardest working ingredients in the kitchen - the humble tomato.

Fire-roasting the tomatoes brought out its natural sweetness while adding a bit of smoke and char. We then churn it into a bright, slightly savoury sorbet that is unmistakably tomato.

Ooh-fa is a cosy pizza and wine bar, who are also the team behind Pici. We recommend starting with the wood-fired carrots, followed by the stracciatella and lardo pizzas. And since it’s a wine bar, a couple of glasses of wine are a must too 🍷 Dine at Ooh-fa and wander to Bear for dessert.

Last weekend of FamousEddy’s roasted sweetcorn with Parmesan crumb! Swing by before Sunday or miss risk out on this fun ...
14/08/2026

Last weekend of FamousEddy’s roasted sweetcorn with Parmesan crumb! Swing by before Sunday or miss risk out on this fun flavour!

We’re might be halfway through our Bear & Friends Chef Series but there’s still plenty more delicious mischief to come.M...
03/08/2026

We’re might be halfway through our Bear & Friends Chef Series but there’s still plenty more delicious mischief to come.

Meet our FamousEddy inspired flavour - Roasted sweetcorn with a parmesan crumb.

This scoop is packed with lightly roasted sweetcorn to bring out all that natural sweetness, then topped with a salty, cheesy Parmesan crumb for extra crunch.

Sweet, savoury and seriously moreish.

Sweetcorn gelato might sound a little left field, but it’s pretty common in Asian desserts and one of my childhood favourites. This one has been sitting on our Bear to-do list for a long time, so we’re very happy it’s finally made it into the cabinet.

Relieved no pasta or meat made its way into the gelato? So are we 😆 thats’s just not how we roll.

Instead, we took inspiration from one of Famous Eddy’s sides: deep-fried sweetcorn cheese balls. Crispy outside, soft and cheesy inside, the kind of snack where one quickly turns into five.

Like us, Famous Eddy’s life started out as a food truck, so we were stoked when they moved into the neighbourhood. Their food is big, comforting and fun, and we love that they cook whatever they feel like without trying to fit into one particular box. We usually get the creamy garlic pasta and steak, plus fried chicken and chips for the table. A sensible amount of food 😆

Go hungry, order some amazing comfort soul food FamousEddy, then wander down the road to Bear for dessert

Mango Habanero has been a hit - sweet and creamy, with just a touch of heat at the end. This weekend is your last chance...
30/07/2026

Mango Habanero has been a hit - sweet and creamy, with just a touch of heat at the end.

This weekend is your last chance to grab a scoop before our next chef collab begins!

Plus, a bonus blooper at the end. We wanted to catch the Ralph’s burger mid-drop and save it, but Ryan wasn’t quite up to the task…🤪😂😂

Our second Bear Gelato & Friends: Dom Rd Edition collaboration is with the legends at Ralph’s.And yeah, nah…. we didn’t ...
20/07/2026

Our second Bear Gelato & Friends: Dom Rd Edition collaboration is with the legends at Ralph’s.

And yeah, nah…. we didn’t make burger gelato. Some things simply don’t belong in the dessert world. 😆

Instead, we’ve created a fior di latte gelato with a mango habanero swirl. It’s sweet, creamy, with a little heat that hangs around just long enough to make you want another bite.

Ralph’s mango habanero wings started as a one-off special, but people loved them so much they earned a permanent spot on the menu.

We’ve taken that sweet, sticky and spicy sauce and swirled it through our fior di latte gelato. Creamy at first, fruity through the middle, then just a gentle chilli kick at the end.

The first time Ryan and I tried buffalo wings was during a work trip to Kansas, and they’ve been a favourite ever since.

Going to Ralph’s for burgers and wings always brings back a little bit of that trip, which is one of our favourite things about food.

Our recommendation? Go with a group so you can share the wings and burgers. Or be like us and get a burger each, plus wings and chips for “the table”. No one is gonna judge 😆

Ralph’s were making smash burgers before smash burgers were a thing, and they’ve been consistently serving up excellent burgers and wings ever since.

It’s messy, delicious and definitely requires at least two napkins.

Head to Ralph’s for dinner, then wander down to Bear for dessert.

Meet our Forest-inspired flavour: pickled rock melon sorbet, whipped goat’s cheese gelato & fresh dill oil.Sweet, savour...
17/07/2026

Meet our Forest-inspired flavour: pickled rock melon sorbet, whipped goat’s cheese gelato & fresh dill oil.

Sweet, savoury, fresh and tangy. A bit of a flavour bomb in the best way.

Last weekend to try it before it leaves the menu - don’t miss out.

We’re kicking off Bear Gelato & Friends: Dom Rd Edition with the amazing team at Forest - a goat’s cheese, pickled melon...
06/07/2026

We’re kicking off Bear Gelato & Friends: Dom Rd Edition with the amazing team at Forest - a goat’s cheese, pickled melon and dill gelato!

It’s duo-gelato flavour - one half goat’s cheese gelato, the other half a pickled rock melon sorbet, finished with a drizzle of fresh dill oil.

Definitely a bit left field but hey, it wouldn’t be Forest without a bit of whimsy.

When we first caught up with the Forest team, the one dish that kept coming up was the heirloom cherry tomatoes, pickled melon, whipped goat’s cheese, red onion agrodolce and dill.

Not only was it such a pretty dish, it tasted delicious. Sweet, savoury, tangy - we thought translating this into gelato would be a fun challenge.

The original dish has disappeared with the seasons, but that’s just how Forest rolls.

If you’re heading in this winter, grab the caramelised leek with balsamic and brown butter broth or the fried halloumi with grape agrodolce.

Forest is a pretty special spot on Dominion Rd, and we’re lucky to have them nearby.

Plabita is a self-taught chef who’s manage to turn vegetables into one of the best meals you’ll have in Auckland; so much so they picked up Restaurant of the year in 2024. Alongside her is Kate, who makes Forest feel like you’ve dining in someone’s home - warm, cosy and relaxing.

Whether it’s dinner & cocktails or just dessert, you’re always in for a treat at Forest.

We’re kicking off Bear Gelato & Friends: Dom Rd Edition with the amazing team at Forest - a goat’s cheese, pickled melon...
06/07/2026

We’re kicking off Bear Gelato & Friends: Dom Rd Edition with the amazing team at Forest - a goat’s cheese, pickled melon and dill gelato!

It’s a duo-gelato flavour: one half goat’s cheese gelato, the other half a pickled rockmelon sorbet, finished with a drizzle of fresh dill oil.

Definitely a bit left-field, but hey, it wouldn’t be Forest without a little whimsy. 🪄🪄

When we first caught up with the Forest team, the one dish that kept coming up was their heirloom cherry tomatoes, pickled melon, whipped goat’s cheese, red onion agrodolce and dill.

Not only was it such a pretty dish, it tasted delicious. Sweet, savoury, tangy - we thought translating this into gelato would be a fun challenge.

The original dish has disappeared with the seasons, but that’s just how Forest rolls.

If you’re heading in this winter, grab the caramelised leek with balsamic and brown butter broth or the fried halloumi with grape agrodolce.

Forest is a pretty special spot on Dominion Rd, and we’re lucky to have them nearby.

Plabita is a self-taught chef who’s managed to turned vegetables into one of the best meals you’ll have in Auckland; so much so they picked up Restaurant of the year in 2024.

Alongside her is Kate, who makes Forest feel like you’ve dining in someone’s home - warm, cosy and relaxing.

Whether it’s dinner & cocktails or just dessert, you’re in for a treat at Forest

A little project we’ve been quietly working on.Inspired by Melbourne’s Piccolina Gelateria Gelato Project, we’ve teamed ...
04/07/2026

A little project we’ve been quietly working on.

Inspired by Melbourne’s Piccolina Gelateria Gelato Project, we’ve teamed up with four good friends on the city side of Dominion Rd. We’re lucky to be surrounded by so many talented, owner-operated eateries, and this is our way of celebrating the incredible diversity of food (and the people behind the food) right on our doorstep.

From 7 July through to 30 Aug, every fortnight we’ll collaborate with one chef, translating one of their signature dishes into a scoop.

In true Bear fashion, these won’t be your standard gelato flavours - expect tang, spice, savoury notes and a few unconventional combinations.

The idea is simple: discover somewhere new for dinner, then wander down the road for dessert.

Winter at Dominion Rd just got a little bit more fun . See you soon!

Address

327A Dominion Road
Auckland
1071

Opening Hours

Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 3pm - 10pm
Saturday 3pm - 10pm
Sunday 3pm - 9:30pm

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