Menu last updated: 29 January 2025.
Dishes and prices can change, so please check the latest menu with the venue or on their website before you go.
D.O.C Osteria Carlton menu items
Text from the venue's menu. Dishes and prices can change, so check with the venue.
ASIAGO (VENETO)
Traditional hard, either lightly pressed
or aged slowly, sharp cheeses, intensely
flavoured, ideal for grating and toasted
sandwiches (cow’s milk)
BUFFALO MOZZARELLA (CAMPANIA)
Mild, white fresh cheese made by dipping curd
in hot whey, then stretching and kneading
it, traditionally made with buffalo milk but
nowadays often from cows milk, this is called
fior di latte(buffalo milk and cow’s milk)
BURRATA (PUGLIA)
Buttery texture in the centre created by fresh
cream and shredded pieces of mozzarella called
stracciatella, outer skin made from stretched
mozzarella (buffalo milk and sometimes cow’s milk)
CACIOCAVALLO (SUD ITALIA)
Pasta filata cheese with is tied with a
cord and is hung up to mature, its core is
yellowish gold and has a full lightly sweet
taste, also available smoked (cow’s milk)
FONTINA (VALLE D’AOSTA)
Semi soft to aged cheese, high milk content,
ideal for cooking, pungent and quite intense,
nutty and very popular (cow’s milk)
FORMAGGIO DI FOSSA (EMILIA-ROMAGNA)
Matured underground, unique assertive flavour
because of aging process, a sweet start then
a vibrant peppery flavour (sheep milk)
GORGONZOLA (LOMBARDIA)
Soft ring, distinctive, creamy blue cheese,
with flavours that range from mild to sharp
depending on age (cow’s milk)
GRANA PADANO (LOMBARDIA)
Hard, grainy and crumbly, taste is fresh,
fruity and sweet, ideal for cooking (cow’s milk)
MASCARPONE (LOMBARDIA)
Actually a cream, not cheese, made from light
cream, spreadable, beautiful sweetened with
sugar and principal ingredient of tiramisu
(cow’s milk)
MONTASIO (FRIULI-VENEZIA GIULIA)
Hard, full aroma depending on age, flavour is
rich and fruity and ideally eaten with cured
meats (cow’s milk)
MONTE VERONESE (VENETO)
Ranging from fresh to hard, has a sweet
intense flavour, slight piquant, made from
skimmed cows milk, regarded as the great
cheese of the Lessini mountains (cow’s milk)
PECORINO (SARDEGNA, LAZIO AND TOSCANA)
Semi hard sheep cheese, salty flavour with fruity
tang, also ideal for grating (sheep’s milk)
PROVOLONE (NAZIONALE)
Semi hard, aged til supple and smooth with thin
waxed rind, spicy pasta filata cheese (cow’s milk)
ROBIOLA (PIEMONTE)
Soft-ripened cheese of the Stracchino family,
made with varying proportions of cow’s, goat’s
milk and sheep milk, seasoned rind, smooth
lushness to its full, tangy and mildly sour
flavour, 52% high fat content (cow’s, goat’s
milk and sheep milk)
REGGIANO PARMIGIANO (EMILIA-ROMAGNA)
King of all cheeses, aroma is sweet and
fruity, taste is savoury and piquant,
consorzio’s stamp is impressed in the skin
showing its authenticity (cow’s milk)
STRACCHINO (LOMBARDIA)
Soft spreadable cheese, no preservatives
(cow’s milk)
SCAMORZA (SUD ITALIA)
Stretched curd, smooth, closely related
to mozzarella, ideal for toasted sandwiches
and pizza, also available in smoked option
(cow’s milk)
TALEGGIO (LOMBARDIA)
Soft wash rind, delicate, buttery and
semi soft, with a pungent smell (cow’s milk)
SAN DANIELE PROSCIUTTO (FRIULI-VENEZIA GIULIA)
Haunch of pig that has been seasoned with
salt, pepper and a little garlic, incomparable
taste due to favourable climate and a healthy
diet in pigs, essentially cured ham
PROSCIUTTO DI PARMA (EMILIA-ROMAGNA)
Cured haunch of pig, seasoned with salt,
pepper and a little garlic, a DOC controlled
product, monitored by a special consortium
that oversees the production, the perfect
antipasto
CULATELLO DI ZIBELLO (EMILIA-ROMAGNA)
Made from the heart of the haunch of the pig,
very tender, exclusive and expensive cured
meat, a pleasant mild taste and an ideal
starter, it represents the quintessence
of parma ham
MORTADELLA (EMILIA-ROMAGNA)
Consists of ground pork meat and long strips
of fat, giving it the mosaic appearance, often
mixed with other meats such as beef and veal,
often mixed with herbs or refined with garlic,
peppercorns and pistachios
GUANCIALE
Unsmoked Italian bacon prepared with pig’s
jowl or cheeks (guancia, Italian for cheek),
rubbed with salt, ground black pepper or red
pepper and cured for 3 weeks, its flavour is
stronger than other pork products, such as
pancetta and its texture is more delicate
COPPA
A delicacy made from the muscular part
of the pigs neck, it is cured in brine and
stuffed into a cows intestine, cured for
6 months then wrapped for storage in cloth
soaked in white wine
PANCETTA
A fatty bacon from the belly of the pig
(pancia), flavoured with seasonings such
as pepper, cloves, cinnamon and nutmeg,
in either fresh, smoked or dried form
COTECHINO (EMILIA-ROMAGNA)
Consists of pork rind, lean pork, other parts
of the pig, fat and seasonings during cooking
the pork rind turns gelatinous giving it an
incomparable taste, often served with lentils
SALAME
A long life sausage and meat from the best
lean pork and a spicy mixture also of diced
bacon, salt, peppercorn and red wine, cured
between 3 and 6 months in natural pigs gut
LARDO DI COLONNATA
Essentially bacon fat regarded as poor man’s
fare but now a delicacy, it is stored in
a dish rubbed with salt, pepper, garlic,
rosemary, cloves, etc and left covered in a
cool area for up to 6 months, it can then
be sliced and served on bruschetta and pizza
CAPOCOLLO
In some regions capocollo (pork collar)
is also lonza, generously seasoned with
garlic and pepper and air dried
SPECK (SUD-TIROL, TRENTINO ALTO ADIGE)
Distinctively juniper-flavoured ham, it is
salt cured and smoked, made from the hind
leg of the pig, unlike other prosciutti,
speck is boned before curing
INDUJA (CALABRIA)
Salami style sausage with pasty texture
usually very peppery and spicy
D.O.C.: A phrase used by various agricultural government bodies that set and oversee
the standards of some Italian foods, most significantly cheese and wine.
D.O.P. : A mark awarded by the EU and stands for Denominazione di Origine Protetta
(Protected Designation of Origin). It is a brand of legal protection - usually by
law - to those foods whose peculiar characteristics depend mainly or exclusively
from the territory in which they are produced.
D.O.C. SELECTED SALUMI
D.O.C. SELECTED FORMAGGI
PIZZA&MOZZARELLABAR
Degustation of 3 Mozzarelle GF – a tasting plate of 3 mozzarellas:
Australian Fior Di Latte, DOP Italian buffalo mozzarella
& Australian Scamorza (lightly smoked Fior Di Latte).
Designed to be shared. 39
295 Drummond st, Carlton 3053
tel (03) 9347 2998
docgroup.net
pizzacarlton@docgroup.net
@doc_gastronomia
ANTIPIZZA BAR
DOC MOZZARELLA BAR
Pizza Margherita VO, VG – San Marzano tomato, fior di latte, fresh basil 25
Pizza Pomodoro VO, VGO – Yellow tomato passata, heirloom tomato, 27
anchovies, olive, Pantelleria capers
Pizza DOC VG – San Marzano tomato, fior di latte, fresh 31
DOP buffalo mozzarella, fresh basil
Pizza DOC Affumicata VG – San Marzano tomato, fior di latte, 32
Fresh smoked provola, fresh basil
Pizza San Daniele – San Marzano tomato, fior di latte, 35
Fresh DOP buffalo mozzarella, DOP San Daniele Prosciutto
Pizza Napoletana – San Marzano tomato, fior di latte, 27
anchovies, Ligurian olive
Pizza Capricciosa Nuova VGO – San Marzano tomato, fior di latte, 29
leg ham, mushroom, artichoke, olive
Pizza Cornuto – San Marzano tomato, fior di latte, ‘nduja, 31
roasted pepper, hot cacciatore salame
Pizza Speck – Smoked prosciutto, fontina, wild mushroom, thyme 35
Pizza Sarda – Stracciatella, salsiccia sarda, nduja, sage 31
Pizza Pancetta - Yellow tomato Passata, caciocavallo cheese, flat 34
Pancetta, DOC Deli’s Pork sausage, rosemary, thyme
Pizza Vegana V – San Marzano tomato, roasted cauliflower, roasted 25
peppers, crunchy chickpeas add vegan mozzarella + 3
Pizza Tiger Prawns – San Marzano tomato, tiger prawns, Fior 35
di latte, endive, fresh chilli
Pizza Salsiccia – Crema di broccoli, DOC Deli’s pork sausage, 29
fior di latte
Pizza Soppressa – San Marzano tomato, fior di latte, salame, 30
provolone, pesto di casa, olive
Pizza Quattro Formaggi VG – Fior di latte, DOP Gorgonzola, provolone 28
dolce, grated reggiano
Pizza ai Porcini VO, VG – Fior di latte, porcini and mixed mushrooms, 34
truffle oil, grated DOP pecorino
Pizza Boscaiola – Fior di latte, DOC Deli’s pork sausage, button 30
mushrooms, rosemary, thyme
Calzone – San Marzano tomato, fior di latte, fresh ricotta, 29
double smoked leg ham, grated reggiano
Weekly specials – Please ask our team
ATTENZIONE Strictly no changes & no half/half pizzas - Scusa
- Our san marzano tomatoes are DOP
The above pizzas that don’t already have buffalo mozzarella can be
.enriched with fresh DOP buffalo mozzarella + 9
Coppa gelato GF VO - 3 scoops, old school mixed gelati & sorbetti 13
DOC tiramisù - With traditional savoiardi & montenegro 16
Cannoli - Mini ricotta-based Sicilian cannoli, daily flavors 16
Nutella calzoncino - With vanilla bean gelato 16
Sweet pizza – Belgian white choc, fresh strawberries, vanilla bean gelato 18
DOLCI
DOP PIZZA
PIZZA&MOZZARELLABAR
Lasagna - Veal & pork ragu, bechamel, grated reggiano 34
Lasagna alla verdura GF - Roasted pumpkin, smoked scamorza, 32
ricotta, radicchio
VEGAN MOZZARELLA AVAILABLE + 3
LOW GLUTEN PIZZA BASE AVAILABLE + 5
Please note, although the base is gluten free and endeavors are made to not cross
contaminate, our pizza is cooked in a gluten environment and not for strict celiacs.
DOC LASAGNA
INSALATE
To our community,
Buon Natale from our D.O.C Famiglia to yours!
This festive season we’re again privilaged
to celebrate the joy of togetherness and
delicious traditions with our Carlton
community.
Join us through December at D.O.C
delicatessen for help with filling your
families table; specialty goods and artisan
staples served with Italian love and passion.
Good food is meant to be savored,
but great food is meant to be shared.
A presto,
To our community,
This festive season we’re again privilaged
to celebrate the joy of togetherness and
delicious traditions with our Carlton
community.
For a 10th year, D.O.C Is proud to partner
with Olivieri 1882 to provide small batch,
award-winning Panettone and Pandoro; Made in
Veneto with artisan hands and Italian love.
Join us in-store at D.O.C Espresso &
Delicatessen at 330 Lygon Street, Carlton or
online, to explore the 2024 range ahead of
this years festive celebration season.
Best enjoyed with famiglia and friends;
Good food is meant to be savored,
but great food is meant to be shared.
Buon Natale from our family to yours!
Tasting Menu Recommended for groups of 8 and above:
2 courses from $60 per person and $27 per little person.
3 courses from $70 per person and $37 per little person.
10% Sunday surcharge / 18% Public holiday surcharge.
A card surcharge applies to all card payments.
Common allergens are present in our kitchen, please alert our team
if you have any allergies so that we can serve you best.
