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FOOD & DRINK

Small's Deli

A Potts Point hole-in-the-wall slinging A-plus sandwiches.
By Marissa Ciampi
August 05, 2020
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Small's Deli

A Potts Point hole-in-the-wall slinging A-plus sandwiches.
By Marissa Ciampi
August 05, 2020
  shares

Potts Point is now home to a new micro-deli, and it's slinging loaded sandwiches, salad bowls and smallgoods to the Victoria Street masses.

Small's Deli now occupies the hole-in-the-wall that previously housed French restaurant Mère Catherine (for 45 years, no less). New owners Emily Van Loon and Ben Shemesh have revamped the pint-size digs to create an Italian-style delicatessen with freshness as its focus.

There's none of that pre-made nonsense here. Instead, all Small's sandwiches are built-to-order, and the offering will change regularly based on seasonality. Famed Bronte bakery Iggy's is the bread of choice, and diners can purchase loaves of the stuff every Tuesday–Saturday from 11am (until sold out).

House specialties include the croque monsieur ($13) — double smoked ham and dijon mustard with a blend of comté, béchamel and gruyère cheeses, all served on toasted Iggy's sourdough — and the fan-favourite Florence & the Aubergine ($14): a panini piled with sopressa, eggplant, walnut paste, creamed pecorino and rocket.

Other recent sando specials include Le Bateau ($14) with marinated tuna and hard-boiled egg; the Comrade Ovo ($13) featuring 'smooshed' eggs baguette with dill and cornichon remoulade; and the June Bug ($14) a panini stuffed with roast pumpkin, ricotta, and mint and hazelnut pesto.

Leigh Griffiths

The tiny takeaway counter also displays charcuterie and cheeses, which are sliced to order and available from 11am. A daily rotation of salad bowls with house pickles, olives and labneh are up for grabs, too. And, if you're looking for a new morning go-to, head in from 7.30am to grab a pastry and a cuppa — made using Reuben Hills coffee beans.

As it's a (very) small space, expect a minimalist fit-out by Son Architecture — think a terracotta tiled counter, concrete floors and stainless steel finishes, plus a chalkboard menu. One wall is lined with shelves and stocked with Small's own preserves, jams and pasta sauces, as well as other smallgoods from artisanal suppliers.

While the focus may be on the takeaway counter, there's also one banquet table in the corner for dine-in — if you're lucky enough to nab it. Or, if you're in a rush, make a quick phone call before heading in, and your lunch will be ready and waiting for your arrival.

Images: Leigh Griffiths

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