Chef Scott Pickett, of Northcote bistro Estelle and fine­-diner Estelle by Scott Pickett, has turned the first sod on Pickett's Deli & Rotisserie at Queen Victoria Market.

The deli, on the corner of Elizabeth and Therry streets, previously home to Le Croissant des Halles, will trade seven days from 7am­-11pm serving slow roast chooks for the lunch crowd before transforming into a bar­ scenario in the evenings with cocktails, cheese and charcuterie on the menu.

Aaron Brodie, previously head chef at the Estelle, will be at the pans. Pickett says he's pushing for a "retro, kitschy, tasty" offering with plenty of meat­-based options – two rotisseries imported from France stocked with chickens, beef and goat featuring in a "roast of the day" alongside hearty salads, Yorkshire puds and hand-cut chips.

Architects Hirsch Bedner Associates are on the case with a spin on the classic deli brief; expect a dining room built around two six-metre-long communals, wall-­to­-wall shelving stocked with preserved market produce and a sit­-up bar in front of a carving station.

Pickett's Deli & Rotisserie will open at the Queen Victoria Market in mid­-September.