Hector’s Deli, after successful runs in Richmond and South Melbourne, has recently opened north of Victoria Street in Fitzroy, and to celebrate the occasion, the team have collaborated with meat connoisseurs Victor Churchill to bring the beef dip sandwich back into the spotlight in Melbourne. The limited-edition sandwich—alongside a Wagyu fat caramel and cream cheese doughnut—will be available at Hector’s Deli Fitzroy for two days only, on Saturday 3 December, and Sunday 4 December.
Hector’s founder Dom Wilton, and Victor Churchill founder Anthony Puharich met when Anthony spent time in Melbourne to open the first Victor Churchill outside of Sydney on High Street in affluent Armadale.
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“Collaborations for me have to be super meaningful,” says Wilton. “When this opportunity came about, it was a no-brainer. Using high-quality produce and Victor Churchill meat we wanted to create something simple that played into the concept of high and low, by applying the best ingredients in the world—like Anthony’s beef—to a sandwich or doughnut. I think we’ve nailed it.”
The beef dip sandwich will cost $20, and is a sourdough French-style hoagie roll made by Hector’s Deli baker Bin Nguyen, and has an amazing sesame crust. Inside you’ll find rare, and thinly-sliced Rangers Valley Black Angus from northern New South Wales supplied by Victor Churchill along with melted provolone and horseradish cream. The whole thing is served warm, and with a dipping sauce pimped out with a dash of whiskey.
The Wagyu fat caramel cream cheese doughnut available is the brainchild of Hector’s pastry chef Annaliese Brancatisano and baker Bin Nguyen who were inspired by Victor Churchill’s rich wagyu fat. The team mixes cream cheese with Wagyu fat sourced from Kobungal Station in Victoria. The doughnut will cost $7.
The Hector’s Deli and Victor Churchill collaboration beef dip, and Wagyu fat caramel cream cheese doughnut will be available exclusively at Hector’s Deli Fitzroy (111 Moor Street, Fitzroy) on Saturday 3, and Sunday 4 December.
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