Pretty Boy Floyd’s sandwich menu only has seven items. As co-owner Zetland Griffin says, the limited offering allows the team to focus on details and bringing back “old school service”.

“We’re not so much about wrapping them [the sandwiches] up in paper and chucking them out, we’d rather do things a little bit slower and do it right,” he tells Broadsheet.

The sandwiches at Pretty Boy Floyd’s, named for the Depression-era gangster, are largely inspired by deli creations from well-known New York and New Jersey shops.

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The New York Reuben is Griffin’s take on the signature item from When Harry Met Sally-famous Katz’s Delicatessen in Manhattan. The Harlem Chopped Cheese (a bodega sandwich typically served on a hoagie with hamburger meat, onions and American cheese, plus toppings like shredded lettuce and tomato) is based on a sandwich found at Blue Sky Diner – better known as Hajji’s – in Harlem. And inspiration for the Italian Roast Beef (a sandwich that has risen to fame thanks to its starring role in season one of The Bear) is lifted from Fiore’s House of Quality in Hoboken, New Jersey.

But the Pretty Boy Floyd’s team adds its own touches to these famous subs. “We make our roast beef totally different than they make theirs,” Griffin says of the Fiore’s-inspired hero. “But that combo – roast beef and gravy with fresh cheese – is, like, the most perfect combo you can get in a sandwich.” The American cheese in the chopped cheese is replaced with a combination of Fontinella, aged Gruyere and aged gouda. And the New York Reuben – Pretty Boy Floyd’s signature – uses house-made pastrami. “It’s a 10-day process, which is a lot of effort, but totally worth it,” says Griffin. (It’s also served with a half pickle on the side.)

The humble BLT and “Mom’s Chicken Schnitzel” (made using Griffin’s mum’s recipe) also make an appearance. English muffins, ready-made take-home meals and a range of sweets, including chocolate chip cookies and caramel slices, complete the offering. Pretty Boy Floyd’s also serves coffee from Ona.

On your way out, you can pick up supplies from the pantry section, which Griffin has stacked with products like Frankie’s pickles, Mount Zero olives, and Dench Bakers’ sourdough crackers.

The team is looking to significantly expand the menu. A tuna sandwich is imminent, and the ultimate goal is to transform the shop into a full-functioning deli complete with meats, cheeses and antipasti. Griffin is also looking for a second Pretty Boy Floyd’s location, this time in the CBD or Richmond, and hopes to open a sibling store within a year.

Pretty Boy Floyd’s
767 Mount Alexander Road, Moonee Ponds
(03) 9387 2006

Mon to Fri 7am–3pm
Sat 8am–2pm