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FOOD & DRINK

DOC Sydney

You'll find crisp pizzas made with top-notch Italian ingredients and lots of cheese on Campbell Street.
By Leisha Kapor
February 26, 2020
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DOC Sydney

You'll find crisp pizzas made with top-notch Italian ingredients and lots of cheese on Campbell Street.
By Leisha Kapor
February 26, 2020
  shares

UPDATE: MAY 13, 2020 — DOC Sydney is reopening for dine-in service from Friday, May 15, with a limit of ten customers per sitting.To book, call (02) 9211 1507. Reservations are essential.

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The name might not mean much to a lot of Sydney folk, but we promise it's one you'll soon come to love. For our neighbours to the south, DOC is known for its crisp pizzas, commitment to timeless Italian simplicity and collection of delicatessens, espresso bars and pizza and mozzarella bars spread across Melbourne and the Mornington Peninsula.

Now, the group has expanded to Sydney, opening the doors to a DOC Pizza and Mozzarella Bar on Campbell Street in Surry Hills. Long-standing DOC Restaurant Manager Andrea Colosimo has made the move from Melbourne, too, to ensure the eatery retains the same fun vibes and quality food as its siblings.

On the menu, you'll spy plenty of top-notch imported Italian ingredients, which are all displayed on a map — so you know exactly where each tasty morsel has come from. Many of these you'll find atop crisp and springy bases in the 14-strong pizza offering. Chianti truffle oil is splashed on the pizza ai porcini — with wild mushrooms, mozzarella and pecorino — san daniele prosciutto from Friuli-Venezia Giulia is paired with buffalo mozzarella on the pizza san daniele and the napoletana stars San Marzano tomatoes from Campania, Ligurian olives and anchovies.

Once you've eaten your way through all of these, you still won't get bored — two new specials are set to grace the menu each week.

DOC's Italian-made buffalo mozzarella is the star of its extensive antipasto offering, though pasta fiends will likely be tempted by the group's much-loved lasagne, available here in both classic and gluten-free vegetarian format.

The menu also features a few salads and sides for breaking up the meat, cheese and dough feast. There's a rocket, pear, honey and pecorino number that you can add buffalo mozzarella to, and the riso nero: golden beetroot, Italian kale, pomegranate, shaved almonds and dill, drizzled with a maple syrup citronette.

It's all backed by a considered mix of local and Italian vino, including some natural wines and a prosecco made by third-generation winery Cester Camillo in Treviso, Italy. Or you can BYO wine for $10 per bottle. Like its siblings, you'll also enjoy an abundance of spritz, aperitivi and hearty 'ciao' greetings, followed by a classic Italian dessert of sweet goat's cheese tiramisu and a shot of grappa.

The Campbell Street outpost reflects a similar aesthetic to its Melbourne counterparts, with the group using the same architect, Studio Ström Design, to create a space designed to welcome hungry diners and make them feel right at home. There are plenty of natural stones, warm-toned timber, steel and brass, as well as commissioned artworks by Kate Florence, which have become a bit of a signature for DOC.

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