Hector’s Deli 2.0 brings all the classics – plus fresh Turkish bread sangas and substantial salads – to South Melbourne

Since arriving on a backstreet in Richmond in 2017, Hector’s Deli has become one of the fiercest competitors for Melbourne’s best sandwiches (and toasties).

Big news for small deli lovers, the team recently moved into a new location in a former bakery in South Melbourne, where Hector’s Deli 2.0 will open mid-year.

“It took a long time,” said Dom Wilton, who owns Hector’s along with Edward Ring and Vanessa Bossio. pamphlet. “Two years ago we were about to open in the city.” But he hopes the deli will fit into South Melbourne’s sense of community in the same way it does in Richmond.

With a white Victorian frontage, the significantly more spacious new place has “beautiful old heritage bones and we want to be sensitive to what was there before,” says Wilton, who hired Melbourne-based interior design firm Hecker Guthrie for the furnishings. .

As far as the menu goes, all the classic Hector’s sandwiches will be there—and they’ll never disappear from the menu, Wilton emphasises. That means the HCT (with mortadella, mozzarella, provolone, and tomato chutney), the cheesy tuna melt, and the mashed-up chicken schnitzel number with tarragon butter, iceberg, and pickle-wrapped mayo on a steamed potato bun.

But – “We recognize that people shouldn’t eat the sandwiches we serve more than once every two weeks,” Wilton says. So the menu gets a bit expanded and “lightened up” with a few fresher options.

“For the past four years, I’ve been obsessed with finding the perfect bread for fresh sandwiches,” Wilton says. And he thinks the Turkish bread he’s co-developed with Flywheel Bakery (with help from Quentin Berthonneau of Q le Baker and Shokupan) hits the mark.

Chef Jack Muir-Rigby (former Sous Chef at Etta and Executive Chef at Embla) is working with Wilton on the new menu. Expect a mustard rare roast beef sandwich with sweet pickled white onion and parsley-and-horseradish salad (on the Richmond specials board this weekend), and — for the first time — hearty salads, including a caesar.

“Our main point when we opened was that we didn’t want to make a gimmick,” Wilton says. “We’re not reinventing the wheel – everything we serve you definitely heard or read or ate as a kid. We just want to do it right.”

More space also means more space for guaranteed weekly specials (including a roast option), catering orders and an extensive coffee program. Hector’s already roasts its own blend with Blume Coffee’s Angus Gibbs, as well as bottled iced coffee and cold brew on tap.

Hector’s Deli is expected to open in July at 253 Coventry Street, South Melbourne.


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