Hector’s Deli

The Verdict

Fancy a sanga? Richmond’s new sandwich shop has gone back to basics: quality bread, delicious fillings, and a double shot Axil latte to wash it all down. Happiness is a pretty simple recipe when you measure it in sandwiches, and for Hector’s owner, owners Dom Wilton, Jason Barratt and Edward Ring, this place is all about making people happy.

The fit-out is deliberately low-key and relaxed, designed to become a Buckingham St regular, not some uber-trendy hipster dugout. Wilton, Barratt and Ring are proud of the concept. Nothing fancy or OTT, just bloody good sandwiches, done properly and with love.

"There's an Anthony Bourdain quote, 'The smell of cooking eggs is the smell of shame,'" Dom says, laughing. "We didn't want to do just another brekky cafe."

Take the ham, cheese and tomato. Hector’s pimps it out with mortadella, mozzarella and provolone. The schnitz sangas are hand-crumbed and served with shredded lettuce on a pillowy Baker's Delight bap (these things sell like golden-crumbed hotcakes, so get in early to snag one). Wagyu pastrami is sourced from nearby Meatsmith, Rustica Canteen takes care of the sweets and pastries, milk from St David’s Dairy, and the espresso machine pumps out a killer blend, courtesy of Axil Coffee Roasters.

Richmond is fast becoming a bit of a sandwich mecca. Earlier this year we got the excellent Big Dog’s Deli, and Hector’s looks like its cut from a similar cloth. There are plans to stock artisan deli meats and other providore staples soon, but for the moment it’s all about the sandwiches. And why not? Sitting out in the sun, next to Hector’s lemon tree, chowing down on a poppyseed smoked trout bagel...it doesn’t get much better than that.

One tiny caveat: Hector's is technically open "until sold out", which usually happens by 1pm, especially on weekends. Dom and the boys will keep the espresso machine pumping through the arvo, but if you want to taste one of these sandwiches, get there before midday. 

Image credit: Hector's Deli