D.O.C. in Carlton Menu

 ANTIPIZZA BAR

• Full D.O.P Buffalo Mozzarella $16.00
  • Campania, Italy 125 grams
• D.O.P San Daniele Prosciutto $15.00
  • Italy aprox 55-60 grams
• Saloumi Board $20.90
  • Selection of cured meats
• Antipasto Doc $24.90
  • Daily assortment of selected antipasto ingredientes

 DOC MOZZARELLA BAR

• Your choice of Australian fior di latte, Australian scamorza ( smoked mozzarella) or D. O. P Italian buffalo mozzarella accompanied by one of the following
• Pomodori Con Pesto
  • Tomato With Pesto
• - Fior Di Latte $14.90
• - Scamorza (smoked Mozzarella) $17.90
• - Buffalo Mozzarella $19.90
• White Sardinian anchovies & shaved fennel
• - Fior Di Latte $14.90
• - Scamorza (smoked Mozzarella) $17.90
• - Buffalo Mozzarella $19.90
• D.O.P San Daniele Prosciutto (Italy)
• - Fior Di Latte $19.90
• - Scamorza (smoked Mozzarella) $22.90
• - Buffalo Mozzarella $24.90
• Bresaola
  • Air cured beef
• - Fior Di Latte $16.90
• - Scamorza (smoked Mozzarella) $19.00
• - Buffalo Mozzarella $21.90
• Speck
  • Lightly smoked prosciutto
• - Fior Di Latte $16.90
• - Scamorza (smoked Mozzarella) $19.00
• - Buffalo Mozzarella $21.90
• Salumi board
  • Selection of cured meats
• - Fior Di Latte $24.90
• - Scamorza (smoked Mozzarella) $25.90
• - Buffalo Mozzarella $27.90
• Degustation of 3 Mozzarelle $29.90
  • A tasting plate of 3 mozzarellas: Australian Fior Di Latte, D.O.P Italian Buffalo mozzarella & Australian Scamorza ( lightly smoked Fior Di Latte). Designed to be shared

 INSALATONE SALADS

• Rotolo $16.90
  • Mozzarella rolled with smoked salmon, pantelleria caper, cherry tomato & rocket
• Mista $8.90
  • Mixed leaf salad with balsamic
• Farro con ortoggi di stagione $16.00
  • Spelt salad with vegetables & fresh ricotta
• - With Tuna $5.00
• Riso Nero $16.00
  • Black rice with golden beetroot, mint, chicory, pomegranate, goats cheese & vincotto
• - With Tuna $5.00
• Caprese $16.00
  • Heirloom tomatoes, hand torn D.O.P buffalo mozzarella, black sea salt, pesto & balsamic glaze
• Spinach $14.90
  • Baby spinach, cherry tomatoes, bocconcini, basil pesto & pine nuts
• - With Tuna $5.00
• Rucola $14.90
  • Rocket, pear, honey & sardinian pecorino salad
• - With 65g D.O.P buffalo mozzarella $7.00
• Radicchio $14.90
  • Radicchio, shaved fennel, DOP gorgonzola & balsamic
• Toasting Menu ( For groups of 14 or more
• - Per person, 12 years & under $42.00
• - Per little person $22.00
• BYO not available for set menu

 D.O.P PIZZA

• Focaccia $8.50
  • E.V Olive oil, sea salt
• Pizza Margherita $16.90
  • San Marzano tomato, mozzarella, fresh basil
• Pizza Pomodoro $20.90
  • Yellow tomato passata, heirloom tomato, anchovies, olive & pantelleria caperberries
• Pizza DOC $21.90
  • San Marzano tomato, fresh DOP buffalo mozzarella, fresh basil
• Pizza Abruzzese $20.90
  • Porchetta, jujube fruit mustard, mozzarella & radicchio
• Pizza San Daniele $24.90
  • San Marzano tomato, D:O:P buffalo mozzarella, D.O.P San Daniele Prosciutto
• Pizza Napoletana $19.90
  • San Marzano tomato, mozzarella, anchovies & olive
• Pizza Capricciosa Nuova $21.90
  • San Marzano tomato, mozzarella, leg ham, mushroom, artichoke & olive
• Pizza Cornuto $21.90
  • San Marzano tomato, mozzarella, induja, toasted pepper & hot cacciatore salame
• Pizza Speck $22.90
  • Smoked prosciutto, fontina,wild mushroom & thyme
• Pizza 2002 $20.90
  • Chicory, mozzarella, D:O:P gorgonzola & lemon
• Pizza Tiger Prawns $24.90
  • San Marzano tomato, tiger prawns, mozzarella, endive, fresh chilli
• Pizza Salsiccia $20.90
  • DOC Deli's pork sausage, crema di broccoli & mozzarella
• Pizza Soppressa $20.90
  • San Marzano tomato, mozzarella, salame, provolone, pesto di casa & olive
• Pizza Ai Porcini $23.90
  • Wild mushrooms, truffle oil & mozzarella in bianco with grated D:O:P pecorino
• Calzone $20.90
  • Mozzarella, fresh ricotta, spinach, double smoked leg ham & grated reggiano
• Attenzione Strictly no changes & no half / half pizzas- scusa
• - The above pizzas that don't already have buffalo mozzarella can be enriched with fresh D:O:P buffalo mozzarella $5.50

 DOLCI

• Sweet goat´s cheese tiramisu $10.90
  • With pavesini & montenegro
• Coppa gelato $9.90
  • Mixed gelati
• Sweet pizza $12.90
  • Belgian white chocolate, fresh strawberries & vanilla bean ice cream
• Sweet sicilian pizza $12.90
  • Buffalo ricotta, candied citron, toasted pistachio & chocolate vincotto
• Nutella calzoncino $11.90
  • With vanilla bean ice cream
• Handmade biscotti $9.90
  • Polenta, almond & pistachio
• Panacotta $11.90
  • Practise your italian & ask your waiter for this month´s flavour
• Selezione formaggi D.O.P $15.90
  • Italian cheese board with accompaniments

 D.O.C SELECTED CHEESES

• 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 streching and kneading it, traditionally made with buffalo milk but nowadays often from cow's 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 streched mozzarella (buffalo milk and sometimes cow´s milk)
• Caciocavallo (southern italy)
  • Pasta filata cheese with is tied with a cord and is hung up to mature, its core is yellowish gold and has a full slightly sweet taste, also available smoked (cow´s milk )
• Fontina (Val 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 cow's milk, regarded as the great cheese of the Lessini mountains (cow's milk)
• Pecorino ( Sardinia, Lazzio And Toscana)
  • Semi hard sheep cheese, salty flavour with fruity tang, also ideal for grating ( sheep's milk)
• Provolone (National)
  • Semi hard, aged til supple and smooth with thin waxed rind, spicy pasta filata cheese (cow's milk)
• Robiola (piemonte)
  • Soft-ripend 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 midly 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, tasty is savoury and piquant, consorzio´s stamp is impressed in the skin showing its authenticity (cow´s milk)
• Stracchino (bergano)
  • Soft spreadable cheese, no preservatives (cow´s milk)
• Scamorza (puglia)
  • Streched 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)

 D.O.C SELECTED SALUMI

• 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 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 a 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 pig's 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 spicy mixture also of diced bacon, salt, peppercorn and red wine, cured between 3 and 6 months is 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

295 Drummond St, Carlton, VIC, 3053, Australia

Carlton Restaurants

• Carlton Italian Menus
• Carlton Pizza & Pasta Menus

Inner Melbourne Restaurants

• Inner Melbourne Italian Menus
• Inner Melbourne Pizza & Pasta Menus