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Not a lot of room to move around so wouldn’t recommend for babies/toddlers. made for a great birthday dinner!Pre-arrangements were well done (map, confirmation etc). Very busy, very popular. They had no patience for a group with kids. Excellent service. Every single time I’ve been there the food is fantastic & the staff are awesome and Thursday night for my niece’s 21st birthday dinner was no exception!! Known for Italian eating and age old simplicity refreshed with contemporary flair, enhanced by a focus on … Serves Italian, Pizza. It’ll be bursting at the seams when you arrive, but that's part of the charm. DOC Espresso Summer Breakfast + Lunch Menu. Food was ok but multiple waiters were so rude we will not be going back.The radicchio salad was simple, very fresh and delicious. Made without Glutenheirloom tomato, buffalo mozzarella, black sea salt, pesto & balsamic glazebaby spinach, cherry tomato, mozzarella, basil pesto & pine nutsradicchio, shaved fennel, orange, walnuts, DOP gorgonzola & balsamicAttenzione - Strictly no changes & no half/half pizzas - Scusa. Beer, BYO Wine, Cocktails, Corkage Fee, Gluten-free Menu, Late Night, Outdoor dining, Outdoor Smoking Area, Private Room, Takeout, Wheelchair Access, WineOnce upon a time there was a very humble Pizzeria in suburban Melbourne, largely responsible for the start of the Pizza Revolution. Browse the menu, view popular items and track your order. DOC Pizza & Mozzarella Bar Pictures, DOC Pizza & Mozzarella Bar Photos. Yes !!!! It is clear that a Melbourne institution like this sustains it’s good name based on: great service, quality ingredients, immaculately cooked pizzas, good ingredients which have been applied with TLC and delicately placed on each pizza. DOC is picking up on the overseas trend for mozzarella bars and a desire for ever-better pizza. Staff are still fresh off the boat but as usual extremely attentative and they add to the charm. DOC Espresso Summer Dinner Menu. Use your Uber account to order a delivery from DOC Pizza & Mozzarella Bar Carlton in Melbourne. Ordered their lasagne on Uber eats and it was delicious!! DOC Gastronomia D.O.C Pizza D.O.C Delicatessen ☕️D.O.C Espresso Bar Life is better in Italian Carlton, Mornington, Southbank, Surry Hills V hard to have a conversation.D.O.C is an institution, first time back in a very long while and still does not disappoint. DOC Pizza is one of the best pizza restaurants in Melbourne. Please note, although the base is gluten free and endeavors are made to not cross contaminate, the pizza is cooked in a gluten environment and thus not for strict celiacsyellow tomato passata, heirloom tomato, anchovies, olive & Pantelleria capersSan Marzano tomato, fresh DOP buffalo mozzarella, fresh basilSan Marzano tomato, mozzarella, Italian tuna fillet, red onions & Pantelleria capersSan Marzano tomato, DOP buffalo mozzarella, D.O.P San Daniele ProsciuttoSan Marzano tomato, mozzarella, anchovies & Ligurian oliveSan Marzano tomato, mozzarella, leg ham, mushroom, artichoke & oliveSan Marzano tomato, mozzarella, induja, roasted pepper & hot cacciatore salameyellow tomato, seasonal house-made roasted vegetablesSan Marzano tomato, tiger prawns, mozzarella, endive, fresh chilliDOC Deli's pork sausage, crema di broccoli & mozzarellaSan Marzano tomato, mozzarella, salame, provolone, pesto di casa & olivewild mushrooms, truffle oil & mozzarella in bianco with grated DOP pecorinomozzarella, fresh ricotta, spinach, double smoked leg ham & grated reggianotoasted mini panettone served with vanilla bean gelatoBelgian white chocolate, fresh strawberries, vanilla bean gelatoTraditional hard, either lightly pressed or aged slowly, sharp cheeses, intensely flavoured, ideal for grating and toasted sandwiches (cow's milk)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)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)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)Semi soft to aged cheese, high milk content, ideal for cooking, pungent and quite intense, nutty and very popular (cow's milk)Matured underground, unique assertive flavour because of aging process, a sweet start then a vibrant peppery flavour (sheep milk)Soft ring, distinctive, creamy blue cheese, with flavours that range from mild to sharp depending on age (cow's milk)Hard, grainy and crumbly, taste is fresh, fruity and sweet, ideal for cooking (cow's milk)Actually a cream, not cheese, made from light cream, spreadable, beautiful sweetened with sugar and principal ingredient of tiramisu (cow's milk)Hard, full aroma depending on age, flavour is rich and fruity and ideally eaten with cured meats (cow's milk)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)Semi hard sheep cheese, salty flavour with fruity tang, also ideal for grating (sheep's milk)Semi hard, aged til supple and smooth with thin waxed rind, spicy pasta filata cheese (cow's milk)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)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)Soft spreadable cheese, no preservatives (cow's milk)Stretched curd, smooth, closely related to mozzarella, ideal for toasted sandwiches and pizza, also available in smoked option (cow's milk)Soft wash rind, delicate, buttery and semi soft, with a pungent smell (cow's milk)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 hamCured 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 antipastoMade 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 hamConsists 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 pistachiosUnsmoked 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 delicateA 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 wineA 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 formConsists 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 lentilsA 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 gutEssentially 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 pizzaIn some regions capocollo (pork collar) is also lonza, generously seasoned with garlic and pepper and air driedDistinctively juniper-flavoured ham, it is salt cured and smoked, made from the hind leg of the pig, unlike other prosciutti, speck is boned before curingSalami style sausage with pasty texture usually very peppery and spicyTasting Menu for groups of 14 or more – $49 per person.
It was takeaway but did not disappoint. It was takeaway but did not disappoint. But super noisy.

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