Nick & Sue’s antipasto selection is one of Melbourne’s
finest. Olives are one of their specialties, and the experts agree.
The Foodies’ Guide to Melbourne rates the deli for having
the “Best Grilled Kalamata Olives.” Nick also makes
Blondies preserved in lemon and herbs and Tuscan olives stuffed
with veal and pork.
Other antipasto favourites include chargrilled capsicum, eggplant,
artichokes and mushrooms – all cooked with minimal salt and
oil, chilli mussels, Spanish sardines, and grilled octopus.
Their baked ricotta, which takes 48 hours to cook, can be sliced
on the antipasto platter, topped with sundried tomatoes or kabana.