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An Artisan and Sustainable Gelateria in Newtown and Bondi Beach.
A little Laboratory where gelato is made everyday from raw and fresh ingredients.

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We do not use aromas or colouring agents,

and nor do our suppliers.

Our gelato gets its taste and colour exclusively

from the raw materials we use,

depending on

the season and availability.

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Our goal is quality.

We seek the best materials

from local farmers,

transform them

in the most pure and simple way

and deliver a gelato

that is

light and genuine.

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Our gelato melts and drips.

It’s never the same and it changes everyday.

It’s unique and imperfect.

It follows

the seasons and 

changes with


P.s. We also make it fresh everyday, so please don’t be upset if a flavour is finished. :)

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We believe that taste is not enhanced

by the use of many ingredients,

but by the quality of what is good.


That is why we decided to do

a few simple flavours

and store

all of our products

right in front of you.

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Come in store and buy one of our custom made gift cards or get one online at

Gift Cards


A Newtown newbie is a fave among some of Sydney’s chefs, plus chocolate is a go-to. We’ve also got two fans of a salted caramel one made with Pepe Saya butter. 

Trisha Greentree, 10 William Street
[My favourite] is without a doubt MaPo in Newtown. It’s a perfect combo with the best pizza in town, Bella Brutta, nearby. Mapo is small-batched, keeping it freshly churned on higher rotation. Respected raw products are used, including milk from Barambah Organics to make the fior di latte flavour (a type of mozzarella) the best I have had, and Pepe Saya butter to make the salted caramel. They’re my two favourite flavours.

Pasi Petanen, Cafe Paci
“At the moment, I'm loving Matteo Pochintesta's MaPo in Newtown. The Pepe Saya butter sea-salt caramel in a cone is my new favourite. Hazelnut Piedmont is another favourite, served in the brioche bun."

Mitch Orr, CicciaBella
“MaPo in Newtown is my fave. It’s new, but it’s excellent. I always gravitate toward chocolate. Their flavours are really seasonal so I might opt for something fruit-based while it’s at its best.”

Mike Eggert, Totti’s
“I’m definitely torn between MaPo and Marrickville’s Gelato Franco. They both have great sorbets and vegan options.

Continues at:


Home: Opening Hours



Mon: 12pm - 10pm
Tue: 12pm - 10pm
Wed: 12pm - 10pm
Thu: 12pm - 10.30pm
Fri: 12pm - 11pm
Sat: 12am -  11pm
Sun: 12pm - 10pm



Mon: 12pm - 10pm
Tue: 12pm - 10pm
Wed: 12pm - 10pm
Thu: 12pm - 10pm
Fri: 12pm - 10.30pm
Sat: 12am -  10.30pm
Sun: 12pm - 10pm

Home: Contact


123 King St, Newtown NSW 2042, Australia

64-66 Campbell Parade, Bondi Beach NSW, Australia

General enquiries                                        

MapoBus and Mapocart bookings:          


(02) 8937 4919



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