The kitchen's take on the classic chicken sanga features the largest crumbed schnitzel known to man.
There are very few people that will rave about a humble sandwich. But then, only in Melbourne will you find an unassuming sandwich shop staffed and run by one of the city's finest chefs.
Dom Wilton, who co-owns Hector's with Edward Ring and Vanessa Bossio, is a former Stokehouse chef. It's no wonder Hector is consistently declared 'best sandwich in Melbourne' by locals and dedicated non-locals alike, despite the steadfastly unpretentious menu.
Its sando menu stars just six signature creations. It's a concise, yet considered lineup, focused on top-quality ingredients hitting all the right flavour notes. The kitchen's take on the classic chicken sanga features the largest crumbed schnitzel known to man, tarragon butter and iceberg lettuce on a steamed potato bun ($16), while the beef number teams brisket with mustard pickle spread, dill pickles and kraut on toasted rye ($16.50).
Non-meat and veggie options will tempt even the carnivorous, with a tuna melt made with house tuna mix, pickled green chilli, onion and melted American cheese ($15), or a cheesy mushroom melt with mozzarella and provolone ($15). The specials board is one to watch, with limited-edition sandwiches popping up regularly.
The space itself is a minimalist one — the white brick corner spot is decked out with cheerfully low-key DIY interiors, complete with upcycled chairs from a nearby laundromat. Simple, but endlessly effective — just like the sandwiches.