Willy’s Deli

Fairlight’s former real estate office has entered a completely different era, with Willy’s Deli opening as a tight-knit neighbourhood sandwich shop slinging stacked deli subs, specialty coffee and some very serious small goods.

The project comes from Ryan of The Fairlight Butcher and chef Joshua Bel, who joined forces earlier this year after initially planning a smaller sandwich offering connected to the butcher. Somewhere along the way, the idea evolved into a full standalone space—one centred around thoughtful hospitality, strong produce relationships and a more personal approach to grab-and-go dining.

While Sydney’s deli boom shows no signs of slowing down, Willy’s avoids the over-designed, trend-heavy route. The venue soft-opened quietly, without social fanfare, giving the team time to properly settle into the neighbourhood and shape the experience organically alongside locals.

The breakout hit has quickly become The Deli: free-range ham and mortadella from The Fairlight Butcher layered with sweet mustard mayo, house pickles, grated pecorino and rocket inside freshly baked Turkish bread from Infinity Bakery. Add the house fermented chilli if you’re after a little extra kick.

Elsewhere, the menu moves between deli staples and comfort-heavy favourites. The Reuben on Rye packs pastrami, sauerkraut, Swiss cheese and Willy’s special sauce into thick-cut rye, while the Chicken Caesar keeps things lighter with poached free-range chicken, pecorino, rocket and house Caesar dressing.

The coffee is just as good—espresso is pulled using Allpress beans, alongside iced matcha made with premium Shizuka powder and rotating house drinks like maple iced lattes finished with espresso foam.

Behind the counter, the team draws from backgrounds across fine dining, butchery and menu development. Ryan has spent more than a decade building relationships with regenerative farmers and premium suppliers through The Fairlight Butcher, while Joshua’s experience spans fine dining, Mediterranean kitchens and freelance product development across Sydney hospitality.

In a city currently obsessed with oversized focaccia builds and maximalist deli culture, Willy’s Deli succeeds by keeping things simple: excellent produce, good bread and people who know exactly what they’re doing.

Image credit: Willy's Deli | Instagram