Saluministi | CBD


16 The Causeway
Melbourne, 3000 VIC
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Opening Hours

SUN closed
MON 7:00am - 3:30pm
TUE 7:00am - 3:30pm
WED 7:00am - 3:30pm
THU 7:00am - 3:30pm
FRI 7:00am - 3:30pm
SAT 7:00am - 1:30pm

The Details

  • Italian
  • Coffee
  • Breakfast
  • Lunch
  • Take Away


The Verdict

Melbourne's porchetta specialists have done it again...

Saluministi started way back in 2012, when co-founders Frank Bressi and Peter Mastro won a place in the Melbourne Salami Festival. Since then it's gone from strength to strength, popping up in North Melbourne, rocking old-school Italian vibes at their Docklands HQ, and opening a new venue on Flinders Lane.

Well now there's a third Saluministi to take care of your porchetta cravings. It's a grab-and-go spot in The Causeway, just off Bourke St (you know that mysterious alley that runs between Bourke and Little Collins?). This place isn't built for leisurely long lunches. It's there to get pork inside you—stat.

"This place is standing room only," says Peter. "It's the same food, but a different concept. More of a throw-back to sandwich bars in Rome. You grab your panini and eat it on the go."

Bresse and Mastro believe Saluministi's success is down to passion and good ingredients. The porchetta here starts at 5am every morning. Every sandwich is made to order. Nothing's left out on the counter to go stale. 

In terms of menu, you can feast on nine different paninis. That’s right. The world is your oyster here (or your panini?). Indulge in juicy house-made porchetta, pork and fennel sausages and classic Italian-styled cured meats, including mortadella, salami and prosciutto. And for all you pesco peeps, there’s even a calamari panini (which btw, is quickly developing a cult following).

Would you prefer a perfect Italian-roasted Lavazza coffee? Because they’ve got those. Oh, and plenty of Italian-style sweets like freshly piped cannoli, bombolini (Italian doughnuts) and biscotti.

They say the secret ingredient in every great dish is love. And boy will you taste the love here.

Image credit: Jenna Fahey-White