Sunday Herald Sun - Stellar - - Delicious - 1/94 Buck­ing­ham St, Rich­mond, hec­tors­


OUR mum al­ways said that if a job’s worth do­ing, it’s worth do­ing well.

They’ve fol­lowed this with gusto at Hec­tor’s Deli, Mel­bourne’s most over­achiev­ing sand­wich shop.

Own­ers Ja­son Bar­ratt and Dom Wil­ton have worked at Stoke­house and At­tica, and are now us­ing their fine­din­ing smarts for the hum­ble sanga.

Named af­ter a beloved pet dog, their light-filled digs – a for­mer milk bar in the back­streets of Rich­mond – is full of retro charm be­fit­ting the clas­sic fare.

The ro­tat­ing menu is a tight edit of just six sand­wiches daily, each packed with se­ri­ous heft. The HCT punches way above any ham, cheese and tomato toastie most of us could con­jure. It’s a high pile of mor­tadella, moz­zarella, pro­volone and tomato chut­ney be­tween crunchy toasted sour­dough. It’s oozy, deca­dent and scrump­tious.

The trout bagel is an­other great bite, a 5 & Dime pop­py­seed bagel gen­er­ously heaped with cold-smoked Pe­tuna trout, red onion and beet­root cream cheese with pops of luxe Yarra Val­ley caviar.

The pas­trami is equally ex­cel­lent, with folds of Meat­smith Wagyu be­tween toasted rye with sauer­kraut, mus­tard and pickle for cut-through.

Come back an­other day for chicken schnitzel or the egg­plant toastie. Cof­fee is from Axil, milk from St David Dairy and bread and pas­tries from Rus­tica.

Cur­rently open Wed­nes­day to Sun­day, plans are to go seven days and also in­tro­duce a se­ries of deli din­ners as well as gluten-free bread.

(And watch this space for a new restau­rant that Bar­ratt and Wil­ton are due to open in Fitzroy next year.)

At this stage, Hec­tor’s Deli might only serve sand­wiches, but they come with se­ri­ous ca­chet. Clas­sic com­bi­na­tions made with top in­gre­di­ents – ev­ery­thing you look for in lunch.

FROM TOP The Rich­mond eatery, se­ri­ous busi­ness of sand­wich mak­ing, and the trout bagel and chicken schnitzel.

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