When you know, you know.
Some sandwiches keep you going. Joe’s Deli stops you in your tracks. The first bite tells you everything — soft, fresh bread with a little give, fillings stacked like they’re trying to outdo each other, and pickles with enough bite to cut through it all. It’s a deli that doesn’t just make food; it makes statements.
The menu reads like a roll call of heavyweights. The Original Deli is the foundation salami, mortadella, ham, provolone, pickles, mustard aioli it's the gold standard for how a sanga should be built. Then there’s The Famous Meatball Sub, pork and veal meatballs swimming in Napoletana sauce, layered with Swiss, Parmesan, and salsa verde. Even the vegan version has attitude. The Lobbie Roll? Lobster, crab, kewpie mayo, black caviar, lemon. Another decadent little knockout that doesn’t hang around long. And for the bold, there are Cuban presses, southern fried chook, and tempura prawn po’ boys that demand two hands and zero shame.
But Joe’s isn’t just about what’s on the plate, it’s about the room you’re eating it in. Think retro diner booths. Hand-painted signs with real character. Hip-hop spinning in the background. The vibe shifts with the day, mornings bring loaded breakfast toasties and strong coffee, lunchtimes are pure organised chaos, and when the sun dips, the bar takes over with local beers, organic wines, seltzers, and canned margaritas that go down far too easy.
This is a place that breeds regulars. You hear about it from a mate who swears it’s the best sandwich they’ve ever had. You try it. You agree. And suddenly, you’re the one sending people there with that same warning: don’t eat anywhere else first.
Joe’s Deli doesn’t just serve sangas. It resets the benchmark. And in a country that loves a good sandwich, that’s saying something.
The Ninni & Co. verdict? Simple. If you’re chasing the best sangas in Australia, you’ve found them. Wrapped in paper. Heavy in the hands. Gone before you’re ready to be done.
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