124 James Street, Templestowe Vic 3106
D’Oro
À-La-Carte Menu
17
GARLIC FOCACCIA (V)
Extra virgin olive oil, garlic, Sicilian Sea salt
26
BURRATA CAPRESE (V) (GF OPTION)
Heirloom tomatoes, salsa verde, crispy crostini,
garden herbs.
24
CHAR-GRILLED GAMBERONI (GF)
Arrabbiata sauce, crumbled feta.
26
CALAMARI FRITTI (GF OPTION)
Flash fried with black garlic aioli.
18
TRUFFLE ARANCINI (V)
Crispy porcini risotto balls, black truffle,
parmesan fondue.
27
PEPATA DI COZZE (GF OPTION)
Steamed mussels in a spiced passata broth with
garlic, white wine, fresh chilli, toasted sourdough.
12
SICILIAN MIXED OLIVES (V) (GF)
42
ANTIPASTO (GF)
A lavish assortment of cured meats, marinated
seafood, artisan cheeses and marinated grilled
vegetables on a single board, ideal for sharing
26
PROSCIUTTO DI PARMA E BUFALA (GF)
700 Day aged prosciutto and buffalo mozzarella
21
BEET CARPACCIO (GF)
Chioggia and golden beets, shaved thin, whipped
goat’s cheese, pistachio dust.
24
SCALLOPS (GF)
Golden-browned scallops atop a silky sweet pea
puree, finished with lemon oil, pancetta crumble,
garden herbs.
18
KIDS MARGHERITA (V)
18
KIDS HAWAIAN
18
KIDS COTOLETTA
18
KIDS RIGATONI CARBONARA
18
KIDS SPAGHETTI BOLOGNESE
28
FUNGI PICCANTE
Fior di latte, salsa di pomodoro, mushrooms,
calabrese salami, fresh chilli, thyme.
28
SALSICCIA E PATATE
Fior di latte, bianca garlic base, pork and
fennel sausage, rosemary and potato.
27
MELANZANE PARMIGIANA (V)
Wood-roasted eggplant, salsa di pomodoro,
fior di latte, parmigiano-reggiano, cherry
tomatoes, basil.
31
MORTADELLA
Lemon ricotta, fior di latte, mortadella,
salsa verde, pistachio dust, basil.
25
MARGHERITA (V)
Fior di latte, salsa di pomodoro, basil.
32
BREZZA
Fior di latte, salsa di pomodoro, confit garlic,
arugula, bresaola, fresh chilli, cherry tomatoes.
29
QUATTRO CARNE
Salsa di pomodoro, fior di latte, ham,
pancetta, hot salami, salsiccia.
36
FRUTTI DI MARE
Salsa di pomodoro, local mussels, gamberi,
calamari, clams, fish, arugula.
34
PIZZA D’ORO
Salsa di pomodoro, fior di latte, arugula, Prosciutto
di San Daniele, gorgonzola, shaved grana padano.
32
GAMBERI E ZUCCHINI
Crema di zucchini, marinated cooked prawns, confit
garlic, cherry tomatoes, fior di latte, zucchini chips,
lemon zest.
28
CAPRICCIOSA
Salsa di pomodoro, fior di latte, olives,
ham, mushrooms.
29
CARNEVALE
Salsa di pomodoro, fior di latte, speck, spanish
onion, cherry tomatoes, salsa verde.
29
CARBONARA
Fior di latte, confit garlic, pancetta, egg, onion,
pecorino romano, garden herbs.
27
VEGETARIAN
Salsa di pomodoro, fior di latte, marinated
eggplant and zucchini, kalamata olives,
spanish onion, semi dried tomatoes, basil.
28
CALABRESE
Salsa di pomodoro, fior di latte, calabrese salami,
red peppers, jalapeños, kalamata olives, spanish
onion.
32
FOUR-CHEESE GNOCCHI (V)
Hand-rolled potato gnocchi, aged parmigiano
reggiano, quattro formaggi sauce, toasted walnuts.
M/P
AGNOLOTTI OF THE DAY
May contain nuts
31
SPAGHETTI CARBONARA
Spaghetti, guanciale, pancetta, pecorino, egg yolk
and cream.
46
ARAGOSTA
Squid ink spaghetti, lobster meat, chilli, garlic, vino
bianco, cherry tomatoes, topped with Moreton Bay
bug.
43
LEMON SPAGHETTI AL SCOGLIO
Lemon spaghetti, gamberoni, mussels, calamari,
clams, cherry tomatoes, vino bianco, garlic and
chilli.
31
GNOCCHI ZUCCA E SPINACI (V)
Pan fried gnocchi, caramelised pumpkin, baby
spinach, goats curd, balsamic reduction.
34
PAPARDELLE AL LOMBARDO
Slow-braised pork shoulder in smoked paprika,
fennel soffritto, served over fresh hand cut
pappardelle and finished with hint of rosemary
and aged cheese.
32
RIGATONI BOLOGNESE
Copper pressed pasta tubes, with 3 meats ragu
(veal, pork, beef) pancetta crumb.
M/P
RISOTTO OF THE DAY
36
SPAGHETTI VERDE CON GAMBERONI
Basil sauce spaghetti, charred prawns, lemon oil,
garlic, toasted pine nuts and semi dried tomatoes
51
PORTERHOUSE 300GM MB3+ (GF OPTION)
63
RIB EYE 400GM MB3+ (GF OPTION)
Served with lemon and herb croquette
and salsa verde.
63
RIVERINE SURF & TURF (GF OPTION)
Prawns and scallops in creamy bisque with chips.
BBQ PORK RIBS (GF OPTION)
BBQ pork ribs with our house made marinade,
served with chips and salad.
M/P
PESCE DEL GIORNO
Fish of the day
36
CHICKEN PARMIGIANA
Panko crumbed free range chicken breast
topped with 3 cheese and sugo di pomodoro.
Served with beer battered chips
or cos radacchio salad.
44
VEAL COTOLETTA
Crumbed veal fillets, potatoes, peas, speck, hot
salami, red peppers. Charred lemon.
39
CHICKEN SALTIMBOCCA
Chicken medallions wrapped in prosciutto and
sage, with white wine butter, spinach, cherry
tomatoes, and capers. Served on silky mash.
34
TWICE-COOKED EGGPLANT SCHNITZEL (V)
Wood roasted eggplant, coated in golden
herb crust and lightly crisped, finished with
lemon oil and sea salt on a bed of wood
roasted cherry tomatoes salsa topped with
roquette and Parmesan
44
OSSOBUCO (GF OPTION)
Slow braised Gippsland veal shank served over
silky mashed potato, pancetta lardons, forest
mushrooms.
14
PATATE FRITTE (V)
With black garlic aioli.
14
POLENTA CHIPS (GF OPTION)
With Gorgonzola fondue.
15
INSALATA (V) (GF)
Cos, radicchio, pistachio dust, fennel and orange
19
ROQUETTE AND PEAR SALAD (V) (GF)
Roquette, pear, toasted walnuts, parmesan, aged
balsamic glaze, lemon, evo.
15
CRUMBED GREEN BEANS (V) (GF OPTION)
Garlic, chilli, lemon oil, pangrattato.