Hector’s Deli might be the most over-qualified sandwich shop in Melbourne.
Owners Dom Wilton, Jason Barratt, Edward Ring and their staff have worked in some of Melbourne’s most iconic venues. Wilton and Barratt first worked together as chefs at Stokehouse, while Barratt – a former chef de partie at Attica – met head barista Zac Kelly when they were both at LB2 Specialty Coffee.
It’s a heady set of credentials, but Hector’s Deli keeps things uncomplicated. The guys are drawing from their experiences, not recreating them.
The six sandwich varieties are mostly corner-store standards, with elevated ingredients. Meat for the Wagyu pastrami sandwich comes from Meatsmith, while the ham, cheese and tomato uses mortadella, mozzarella and provolone. Gluten-free bread is available.
Hector’s is located on the corner of a quiet suburban block. Tall windows let in plenty of morning light. It’s small, with only eight seats inside, and a pared back fit-out with clean white brickwork and white tiles. Retro-tinged graphics on uniforms and elsewhere by Never Now design studio add just the right amount of character and colour.