Hector’s Deli might be the most over-qualified sandwich shop in Melbourne.
Owners Dom Wilton and Edward Ring and their staff have worked in some of Melbourne’s most iconic venues. Wilton and former co-owner Jason 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.
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