Chef and restaurateur Scott Pickett will open Pickett’s Deli & Rotisserie on 29 September, located at Melbourne’s Queen Victoria Market.

The European-style deli will open seven days a week from 7am through to 11pm, serving as a casual morning or lunchtime pit stop and evening wine bar.

Located on the corner of Elizabeth and Therry Street, Pickett’s Deli & Rotisserie will showcase quality produce from Victoria, particularly from surrounding neighbours at the market.

Designed by Melbourne’s Hirsch Bedner Associates (HBA), the heart of Pickett’s latest venture is the rotisserie and charcuterie station, which acts as a floating communal island for up to 36 people.

The deli will offer house-cured and smoked bacon, slow-roasted overnight and carved in the morning as ordered, as well as a range of homemade preserves, pickles and vinegars.

The breakfast offering will include Duke’s coffee and Pickett’s signature bacon and egg buttie, along with an assortment of fresh pastries. Roast chicken coated in a special spice rub will be available for lunch in French baguettes, alongside tarragon mayo and pickles, and as a special rotisserie du jour.

Transitioning into a wine bar in the evening, a “short and sharp” dinner menu will include snacks such as freshly shucked oysters, charcuterie boards and devilled eggs, along with heartier options like crumbed lamb brains, leek and sauce diable; wagyu meatballs, cuttlefish and jamon crumbs; and rotisserie rock flathead, kombu butter and peas.

Heading up the kitchen is Aaron Brodie, transferring over from Pickett’s north-side restaurant Estelle Bistro, and Estelle by Scott Pickett’s sommelier, James Dossen has curated a wine list of 20 bottles available by the glass.






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