Beef, lamb and pork, slow-cooked for 8 hours and piled into a fresh roll with rich onion gravy. A proper roast, ready when you are. Oakleigh South, from 6am.
No shortcuts. Just good meat, a long slow cook and gravy made the old-fashioned way. Here's how it comes together.
Behind every roll is Tony. He runs the shop, slow-cooks the meat and greets everyone who walks through the door the same way, whether it's your first visit or your hundredth.
Pop in, say hi, and let him load you up a roll with plenty of gravy.
Tradies, office crews and families have been spreading the word for years.
Birthdays, work lunches, funerals, site BBQs. Trays of slow-cooked meat, rolls, roast potatoes and gravy, ready to go.