Saluministi

Vorrei un panino e un caffè per favore.

Monday vibes at Saluministi .

Melbourne, meet your new lineup!

• PORCHETTA
• COTOLETTA
• POLLO
• SALSICCIA
• CALAMARI
• MELANZANE
• CAPRICIOSA
• PROSCIUTTO
• MORTADELLA
• PICCANTE
• CAPRESE
• ORTOLANO

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The POLLO Panino.
The inspiration behind this panino begins with our childhood. Whenever chicken cotoletta were made, there was always some roasted peppers on the same table. Just add chili, provolone and rocket, and it’s quietly become our best selling panino! Love live the 👑 POLLO PANINO!

Cookin with Volk just went up a notch at the Caulfield Cup.
Welcome to “VOLK’s DELI!”
🧀🫒🌶️🫑🥖

Volkanovski

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Getting close now🤞🏼 Saluministi Docklands, re-opening soon!

Ricotta Cannoli, holy moley!

Always coffee, always Italian.

Choose your color. As long as it’s red, white or green! 🇮🇹

Before Saluministi, there was this…. A love for all things home made, pork and Italian. When it’s in your DNA, and you have passion, anything is possible.

11 years later, we’re still full of HOT 🔥 RED 🔴 PASSION!!!

“GRAZIE”

It means a lot more than “thank you.” Here it’s the way we live, breathe, work & feel. It’s our secret ingredient in every panino.

Winners are grinners 🏀⛹️‍♀️, and the only reward fitting for the occasion ate Saluministi cannoli. 💪🏼

The POLLO 🥈

Always a very close second place to the PORCHETTA! So proud of you POLLO, keep doing what your doing. 👊🏼💪🏼🐔

Focaccia Fridays…..Mellow Yellow 💛💚

Morning shadows at Melbourne Quarter 🌅

“SPARKLING PROMENADE” Hosted by

As winter’s embrace brings a crisp chill to the Yarra Valley, Chandon ignites the season with an effervescent evening of flame-kissed cuisine and sparkling wine at our Sparkling Promenade. We warmly invite you to join us on Saturday, July 27th, from 6pm to 9pm, when the night will unfold across a series of live stations, transforming winter’s bite into a cozy delight. Indulge in heart-warming dishes born from the flames—each one thoughtfully paired with Chandon’s shimmering sparkling wines.

Indulge in gourmet toasties stuffed with cheese and truffle, and baby potatoes topped with Yarra Valley caviar. Feast on Queensland tiger prawns, flambéed to order with garlic and chilli. The pinnacle of the evening—a porchetta spit roast, lovingly prepared by the team at Melbourne’s .

Be part of this enchanting encounter where each flame kindles conversation and every Chandon bubble whispers stories.