Jim Mavrogiannis, Ash Davies and Jonathan Leondakis – alongside head chef Tayne Akyalcin – wanted to create the city’s next great sanga shop, hinging on an old-school, family-owned vibe. And with Hugo's Deli, they've done just that, from a bright shopfront on Richmond's bustling Swan Street.
On the menu, you might find a four-cheese melt with cheddar, mozzarella, comte and Gruyere; a vegan fried mushroom with shredded lettuce, house-made sauce and pickles; and pastrami-cured barramundi with Russian cream cheese and capers.
But the stars of the show are the fried chicken sanga served on shokupan with shredded lettuce, pickles, American cheese and Hugo sauce; and the Reuben with Uncle’s Smallgoods pastrami, sauerkraut, American cheese, Hugo sauce and pickles.
Hugo’s team champions local, sourcing ingredients from the likes of Brioche by Philip, Uncle’s Smallgoods and Produce A La Carte. Plus, coffee comes from Odyssey Coffee Roasters, which you can order on tap, served hot or cold.
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