Bar
Walk in. Eight stools at the pass.
From $65 a headFirst come
- Two-course minimum
- Watch the fire from the seat
- Held until 7.30pm only
Carlton osteria, dinner only
Osteria Bardo
Northern Italian. Open fire. Six tables a night.
Carlton, Wed to Sat, doors at 6pm
A look inside
A room, a fire, a glass that does the talking.
Twenty-eight seats, a single hearth, and the producers named on the wall. Photographed honest, no styling tricks.
The dining room
This week's producers
Front of house
On the menu
The Kitchen
One menu, written each Tuesday, served Wednesday to Saturday.
We cook what the producers send us this week. The menu is short on purpose. If we cannot stand behind a dish, it does not appear.
- 01
Wood Fire
A single hearth runs the kitchen. Bread, fish, lamb shoulder, vegetables on coals.
- 02
Pasta
Hand-rolled each afternoon. Two shapes a night, sauced to the dough.
- 03
Producers
Named on the menu. Dairy from Gippsland, lamb from Flinders, herbs from a Brunswick rooftop.
- 04
Cellar
Italian first, with a small Victorian shelf. Natural where it makes sense, conventional where it doesn't.
- 05
Service
One floor lead, two on pass, one runner. No pagers, no phones at the table.
- 06
Pace
Two and a quarter hours, start to coffee. We do not rush you, we do not stall you.
- 07
Allergens
Tell us when you book. The kitchen replaces, never substitutes through guesswork.
- 08
Closing
Last reservation seated at 9pm. Espresso, amaro, the lights come up gently at 11.
This week's menu
Written Tuesday, served Wednesday to Saturday.
What you see is the room's menu for the current week. The kitchen prints a fresh card each Tuesday around the producers we're working with.
Antipasti
To start, to share- Sourdough, cultured butter$9
From the wood oven, sea-salt cultured butter
- Vitello tonnato$24
Slow-cooked veal, tuna mayonnaise, capers
- Mozzarella, peach, basilV$26
Pugliese mozzarella, white peach, torn basil
- Crudo, lemon, olio nuovoGF$28
Today's catch, lemon, new-season olive oil
Primi
Pasta, hand-rolled today- Tagliatelle, ragù bianco$32
Slow-cooked pork, white wine, milk
- Cavatelli, broccolini, chilliV$30
Bronze-cut, garlic, chilli, lemon
- Agnolotti, brown butter, sage$34
Veal-stuffed agnolotti, sage butter
- Spaghetti, blue swimmer crab$38
Hand-picked crab, white wine, parsley
Secondi
From the fire- Whole flounder, brown butterGF$74
Wood-grilled, lemon, capers — for two
- Lamb shoulder, salsa verde$84
Slow-cooked Flinders lamb, salsa verde — for two
- Charred leek, anchovy$26
Coal-roasted, anchovy butter
- Fennel, blood orangeVGF$22
Shaved fennel, blood orange, parmesan
Dolci
To finish- Tiramisù$16
Made daily, mascarpone from Gippsland
- Olive oil cake, mascarponeV$15
Lemon, olive oil, whipped mascarpone
- Affogato, seasonal granita$14
Single-origin espresso, today's granita
- Cheese, honeycomb$22
Two cheeses, honeycomb, walnut bread
Dietary requirements are handled when you book — tell us at the time. Two-course minimum at the bar, four at the table.
Sittings
Three ways to eat with us.
Same menu, same kitchen, different shape of evening. Pick what suits the night.
Dining Room
Six tables, two sittings.
From $95 a headReserve online
- Four-course set or à la carte
- Wine pairings on request
- Two and a quarter hours at table
Private Hire
The whole room, one party.
From $4,200Minimum spend
- Up to twenty-four guests
- Custom menu with the chef
- Dedicated front-of-house lead
FAQ
Asked often enough to answer here.
If your question is not here, write to the floor and we will reply by the next service.
The eight bar seats are first-come, first-served from 6pm. The dining room is reservation-only, with the occasional last-minute spot if a booking falls through.
Reservations
Book a table.
We confirm by email within the same evening. For private hire enquiries, please add your guest count and the date you have in mind.