Who is Erin?
Originating from our popular degustation concept Messina Creative, the restaurant has evolved and been reimagined into a savoury à la carte menu, wine & cocktail bar where we feature gelato in all of our dishes. Taking its name from our dairy farm, Erindale, Erin sources all fruits, veggies, milk & beef from the farm.
Book a table online or just walk in!
1 Rich St, Marrickville
@erinatmessina
What Happened to Messina Creative?
For long-time Messinaverse fans, Messina Creative has meant a lot of things over the years. Some knew it as our R&D department, others remember it as the Darlo test kitchen where we pumped out bespoke sundaes. Then came the Creative Department—our world-first gelato degustation, led by Remi Talbot, serving just 16 people a night.
When Remi moved on to Shadow Baking, we relocated to Marrickville HQ, where it ran for the last two years with rave reviews.
However, despite its success, we knew it wasn’t the easiest experience to access. With all the restrictions around bookings, plenty of people missed out—and that didn’t sit right with us.
So after a long break (and with the addition of Go Amano, ex-Lumi and Sepia), we decided to strip away the barriers and turn Messina Creative into something more people could actually enjoy.
And so, ERIN was born.
Our new restaurant and wine bar—with a touch of gelato in every dish. It keeps everything you loved about the degustation, just in a more approachable format.
ERIN isn’t your standard dinner or dessert—it’s both, combined into a one-of-a-kind dining experience, with the same meticulous attention to what we do best… making beautiful, tasty things.
To recap:
✔ No bookings required (but you can book)
✔ À la carte + set menu options
✔ No strict sitting times
✔ Caters to (basically) all dietary requirements
✔ Savoury & sweet dishes with gelato elements
✔ Amazing wine and cocktails
✔ Open Thursday – Sunday, every week
But why ERIN?
We named it after our dairy farm in Erindale, Victoria. Recently, we started growing fresh produce there to enrich the soil—and as a bonus, we ended up with loads of fresh ingredients to use in our kitchen.
Yes, another farm-to-table restaurant… yawn, we know. But we promise this one is different!
Oh, and if you were wondering what happened to Snackbar, that concept has now been rolled into ERIN—meaning you can still drop by for just a scoop, a wine, or a snack without committing to a full dinner.
