Kariton Sorbetes opened in Burwood, Sydney in early May to much anticipation, having already established a solid following in their Melbourne locations.
Their Sydney store has a front area dedicated to selling gelato, a middle section with seating for customers, and a back area where the gelato is made.
They offer gelato flavours inspired by classic Filipino desserts, cocktails, and produce, as well as some flavours from other parts of Southeast Asia.
Also on offer were handhelds, prepackaged ice cream sandwiches and cakes.
Buko Pandamington ($8.50), ‘coconut pandan gelato and chiffon cake coated in pandan glaze, desiccated coconut, and toasted rice flakes’.
The exterior, a pandan-flavoured white chocolate coating, was intensely sweet with an enjoyable texture from the coconut and rice flakes. The chiffon cake interior provided structure but was somewhat dense, lacking the desired light fluffiness. However, it offered some relief from the white chocolate. The star was the pandan gelato, which balanced the overall sweetness with its mellow flavour and slight grassy vanilla notes. Its smooth creaminess contrasted well with the more textured elements. Overall, while the pandan gelato made this lamington a success, we would prefer to enjoy the pandan gelato on its own rather than in lamington form.
We also picked up a 1 L tub ($27.00, 3-4 flavours) to enjoy at our own pace. The flavours, left to right —
Proot Shake, ‘young coconut sorbet, jasmine tea gel, lychee, longan, and rambutan’.
The sorbet was white with bits of translucent fruit flesh throughout. The young coconut sorbet was extremely sweet and had a strong chemical-like flavour and aroma when eaten on its own. However, the pieces of lychee, longan, and rambutan helped cut through the intense sweetness. This sorbet melted very quickly, even on a cold winter’s day. We could not detect any jasmine tea gel in terms of taste or appearance, and it might have contributed to the odd chemical flavour. This is not a flavour we would choose again.
4 SEASONS, ‘pink guava, mango, blood orange & pineapple sorbet’.
The sorbet had a uniform pale orange hue and a smooth texture. The dominant flavour was pink guava, which tasted true to the fruit. The blood orange and mango added a tropical, slightly tart note. The pineapple was not distinctly noticeable, and adding pineapple flesh could have provided some textural interest. We would return for this flavour.
Turon, ‘banana gelato, jackfruit, muscovado butterscotch, candied sesame seeds, caramelised spring roll pastry’.
The gelato had a greige hue with cubes of jackfruit and ribbons of butterscotch and pastry visible throughout. The rich banana flavour was immediately evident from the first bite, delivering a thick creaminess that helped the gelato stay solid for a significant time out of the freezer on a winter’s day. The bits of jackfruit provided a crunchy texture and a banana-pineapple-mango-like flavour, while the butterscotch added depth to the banana’s sweetness. The spring roll pastry contributed a subtle crispness, though the sesame seeds were not noticeable. This unique flavour was enjoyable, but the richness of the banana became a bit overwhelming.
PMP, ‘peach gelato, mango compote, caramelised puff pastry’.
The gelato had a yellow-orange hue and tasted like canned golden peaches in syrup, offering balanced sweetness and subtle acidity. The ribbons of mango compote added a touch of tropical brightness but did not significantly alter the texture. The caramelised puff pastry provided a subtle crispness and caramelised flavour. While the gelato had a good creamy texture, the peach flavour combined with the dairy base was not quite to our taste.
Overall, while some of the flavours weren’t exactly to our taste, being more accustomed to East Asian flavours like those of Ice Kirin Bar, it is clear that the quality of gelato at Kariton is a key factor in its success, especially for those who appreciate Filipino flavours. Similar to how Icy Spicy thrives among the Indian diaspora, Kariton has found its niche. We would return to try some of the simpler and more accessible options, such as pandan kaya, calamansi, ca phe, and Milo dinosaur.
Kariton Sorbetes opened its second location at Eastern Creek Quarter in Greater Western Sydney in mid-September 2024, situated in the heart of a vibrant Filipino community. This location closed in 2025.
Gelato is Kariton’s focus, with a triple scoop priced at $9.90.
Mango Float (top left) featured mango sorbet with milk gelato, dried mango jam, and graham cracker crumbs. The sorbet had a vibrant, sweet, floral flavour, balanced by the milk gelato’s subtle savoury and creamy undertones. The dried mango pieces and graham cracker crumbs added chewy bursts of bold, fruity flavour, complementing the lighter gelato notes.
Too Long (top right) combined milk chocolate and oolong tea gelato with hazelnut fudge brownies. The gelato had a rich, creamy chocolate flavour, highlighted by the hazelnut brownies. The finish brought a pleasant surprise as the oolong tea added a fragrant floral note, lifting the richness with a refreshing lightness. It was a refined twist on classic chocolate gelato.
Guyabano (bottom) offered a soursop smoothie sorbet. Although the texture was slightly gummy, likely due to stabilisers, the flavour was vibrant and true to the fruit, delivering a sweet, tangy tropical taste.
Hi from Dubai (top left) featured fior di latte gelato with dark chocolate ribbons and pistachio kataifi chunks. The pistachio was thick and rich, giving the gelato an “ice cream magic” effect, as it hardened after being piped on. The gelato itself was smooth and creamy without overly milky notes, which we appreciated. However, our scoop lacked enough dark chocolate ribbons to break up the flavour.
Milo Dinosaur (top right) featured Milo gelato with malted milk, chocolate ganache, and Milo honeycomb. The gelato had a rich, chocolate-like flavour, with the malted milk adding a pleasant savoury note that balanced the sweetness. Pockets of rich ganache were scattered throughout, along with chewy bits of honeycomb, which had a green tint—slightly unusual at first.
Buko Pandan (bottom left) featured coconut pandan sorbet with pandan jelly, young coconut, and toasted rice flakes. The sorbet had a lovely pastel green hue from the pandan and a smooth, creamy consistency without the gummy texture of the soursop sorbet. The combination of textures was well-balanced: the pandan jelly added a subtle chewiness, the toasted rice flakes brought a crisp and rich crunch, and the young coconut provided a softer, more delicate contrast.
Taho ($8.50, +$1.50 for upsize). Silken tofu soft serve with soy milk panna cotta, tapioca in oolong tea syrup.
The soft serve had a distinctive tofu flavour, thick and creamy but without the usual dairy notes, or intrusive green soybean notes. The oolong syrup added a floral sweetness, while the small tapioca pearls balanced the sweetness with a subtle savoury note and a pleasant chew. The soy milk panna cotta was smooth and silky, providing a nice contrast to the thicker, melting soft serve. Overall, the dessert was well-balanced in flavour and texture, a cohesive and enjoyable experience.
Just minutes from the M4 motorway, this Eastern Creek location offers ample parking and makes for an easy stop without having to choose between their Burwood store and Kirin Ice Bar, our favourite gelateria.
Kariton Sorbetes was located at Shop T28, Eastern Creek Quarter, 159 Rooty Hill Rd South, Eastern Creek NSW 2766.
Kariton Sorbetes is located at 173 Burwood Rd, Burwood NSW 2134.