Chapter X · The Collection
Gelato Program The Cold Room
Slow-churned gelato and sorbet — the cold end of the pass.
origins
A table born from place.
The B-21 gelato program is its own kitchen — a small, quiet cold room where fresh milk, seasonal fruit and single-origin chocolate become the closing course of every event.
Gelato is not ice cream. It is churned slower, served warmer, and built from less air — a dense, silken texture that carries flavour more clearly.
Our program runs a rotating menu across the year — classical Italian, a seasonal fruit line, a full vegan collection and chef-collaboration specials.
the theatre
A live pass.
- —Every Gelato Program plate is finished in front of the guest — nothing waits under a lamp.
- —Heirloom ingredients sourced for provenance, not convenience.
- —Chef interaction at the pass — the recipe explained as it is served.
- —Considered plating on stone, brass and hand-thrown ceramic.
- —A choreography built for private events — long-form, generous, unhurried.
signature experiences
The menu.
Tap any experience to open its chapter.
visual journal
Inside Gelato Program.
Not dishes — people, markets, and the rooms where these recipes were born.
chef's notes
"We churn small. Never more than the next twenty guests will eat."
private events
Built for the occasion.
Weddings
Gelato Program as the signature course of the evening.
Corporate Galas
Considered pacing for long-form dinners and awards nights.
VIP Dinners
Chef at the pass, guests at the counter, a story per plate.
Cultural Celebrations
A generous, shared-table format that honours the origin.
private events
Bring Gelato Program to your table.
The closing course for weddings, private dinners and corporate galas.
Enquire about Gelato Programcontinue the journey
