While Melbourne seems to be in the midst of sandwich hyper-fixation, it’s hard for delis to set themselves apart from the pack. However, the team at Pretty Boy Floyd are doing just that with their original takes on sandwich classics.

The mastermind behind Pretty Boy Floyd is Zetland Griffin, who oversees both the front and back of the house (along with a little help from Griffin’s mum). His passion for authentic, New York-style deli food is evident in every bite.

At Pretty Boy Floyd, they’ve embarked on a journey to recreate some of the most famous sandwiches from New York and across the US, giving each one a unique “Floyd spin”. The menu boasts their takes on Fiore’s Italian roast beef, the Hajji’s Deli chopped cheese and Fette Sau’s pastrami reuben.

Griffin’s history of hospitality includes working at industry heavyweights St Ali, Hardware Society and several years at Brother Hubbard in Dublin. After a recent stint as an engineer, Griffin thought his days in the kitchen were over but his passion for deli sandwiches brought him back.

Almost everything is made by the team, from sauerkraut and pickles to their ginger beer and sauces. Consideration and care is taken at every step, with a 10-day curing process and a 24-hour smoke time for the pastrami, slow ferments on the pickles and all meats roasted in-house and sliced to order. Even the coffee is taken seriously, as they strive to do justice to the exceptional work of the team at Ona Coffee.

Each producer Griffin uses is chosen for their commitment to quality, with bread being sourced from Noisette and cheese hand-picked from Savour and Grace.

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Pretty Boy Floyd’s menu is rightfully sandwich focused. The Mexican hash breakfast sandwich, with a fried egg and crisp potato rosti sandwiched between Emmental cheese and a charred corn salad, is a satisfying first meal of the day.

If you’re craving something more New York deli in style, the Italian roast beef is a must-try, with thinly sliced roast beef, charred peppers and fior de latte, with the option to add pickled veggies or dipping gravy on the side for a rich yet well-balanced sandwich experience.

Customers rave about the reuben, which sells out early most days, made using their signature pastrami and housemade kraut on light rye.

For the sweet toothes, Pretty Boy Floyd has a rotating selection of baked goods. Their coffee slice is a nostalgic treat, a thick layer of smooth coffee ganache tops a cookie and coconut mixture. Decadent and fun.

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The fit-out is open and inviting, with large communal tables, miss-matched chairs and large windows facing the street. For those looking to bring the Pretty Boy Floyd experience home, the team offer a range of ready-made meals, and a small grocer section displays Mount Zero olive oils, Rustichella d’Abruzzo pasta and canned San Marzano tomatoes.

Pretty Boy Floyd effortlessly channels the community spirit and hospitality of the traditional American deli. Its dedication to bold flavours and quality ingredients has swiftly garnered a loyal following among locals. Whether it’s the classic deli sandwich you crave or a one-of-a-kind creation with the unmistakeable “Floyd twist”, this deli is a haven for sandwich enthusiasts of all stripes.

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