HOT. FRESH. NOW.
🍕🍕🍕
THE DELFINO PIZZERIA IS NOW OPEN!
The dough has proven, walls have been smashed to forklift the new oven in and now the fire is lit. Pizza is never far from our hearts and we’re making sure you’re not waiting a moment longer.
Pizza is back and better than ever at The Dolphin Hotel as we welcome back our in-house pizzeria featuring a newly arrived hand-crafted Neapolitan Mesiano Wood Oven, and a new menu & dough by recently appointed Head Pizzaiolo, Sasha Smiljanic (ex Bella Brutta) and Executive Chef Danny Corbett.
Bookings are now open.
WHEN Pizza is back Thursday 13th July, 2023, from 12pm
WHEREÂ The Dolphin Hotel, 412 Crown St, Surry Hills
MENU
MARINARAÂ 19 ADD BURRATAÂ 8
Tomato, Garlic, Anchovy, Oregano, Basil – No Cheese (vg*)
MARGHERITAÂ 22
Tomato, Basil, Parmesan, Mozzarella, Extra Virgin Olive Oil (v)
FOUR CHEESE & HOT HONEYÂ 25
Mozzarella, Fontina, Gorgonzola, Parmesan, Hot Honey (v)
PORCHETTAÂ 27
Mozzarella, Porchetta, Verde, Chilli, Pecorino
SALSICCIAÂ 27
Sausage, Buffalo Cheese, N’duja, Fontina, Friarelli
PEPERONI DI BUFALAÂ 26
Double Pepperoni, Tomato, Fresh Buffalo Mozzarella
TRIPLETTAÂ 28
Tomato, Mozzarella, Salsiccia, Pancetta, Pepperoni, Parmesan, Basil
FUNGHI E TARTUFOÂ 26
Wood Fired Mushrooms, Truffle, Mozzarella, Thyme, Oregano (v)
MARE E MONTIÂ 28
King Prawn, Pancetta, Fermented Chilli, Xo, Cherry Tomato, Basil,
Mozzarella
Gluten Free Base 5
“The (old) pizza oven has gone to the gods! After 8 years and thousands of delicious pizzas, it needed a replacement. We’ve always had a great reputation for our pizza and so we sought out the best in the business and that’s how we found Sasha, our new head Pizzaioli.”
– Brett Robinson, Restaurateur
Formerly Head Pizziaolo at Bella Brutta, Sasha’s experience has given him the edge to think outside the box when it comes to the new pizza menu. Smiljanic has a true passion for pizza and working closely with Executive Chef Danny Corbett, has crafted with almost scientific precision, a perfect Napoletana pizza dough that is new and exclusive to the Dolphin.
“I’ve always been a fan of The Dolphin and really believe in everything they’ve been putting out, so to get to join them and create something new was a given for me. I am really excited to start something from scratch. Joining Danny and The Dolphin team has been a joy, everyone is as passionate about pizza as me!”
– Sasha Smiljanic
The menu is bringing back the Dolphin classics you know and love, such as the Double Pepperoni ($26) and the Mari e Monti (aka Surf & Turf); king prawn, pancetta, fermented chilli, XO, cherry tomato, basil, mozzarella ($28), whilst spinning some new classics such as a Surry Hills/Italo take on the New York sausage and pepper pizza, the Salsiccia; sausage, mozzarella, fontina, friarielli, peppers, oregano ($25), and a the Caponata (v) ($24); eggplant ragu, ricotta, kalamata olives, basil and mozzarella. These will sit alongside a rotation of weekly specials such as the Three Cheese; gorgonzola cream, parmesan, fior di latte covered with bacon pangrattato, making this an original to the Dolphin, never seen anywhere else before.
The team’s dough recipe has three different flours in every stage of the baking process all of which is just as important as the other. The flour is imported from Italy by Molino Pizzuti and is an all natural 100% wheat flour using a coarse stone milled flour from Molino to help with texture and controlling the protein levels. Being pre-fermented in an old way of using a Biga base, the dough requires less yeast and “gives more of a cleaner, lighter, mouth-feel texture”.
“Sasha has a keen eye for detail and has a very intelligent way of looking at pizzas. Playing around with gluten contents and fermentation processes to get the desired result was something incredible to work with him on. He has a passion for product, he just knows what great pizza is!”
– Danny Corbett, Executive Chef
