Launched in 1985, Saratoga has a long and illustrious history on the Central Coast, thanks to founders Rob and Bruce Kay. Tony Palmer bought the business in 2020, but keeping UK-born master-trained Jason Bowden on as head butcher has paid dividends in maintaining the consistency that Saratoga trades on.

The Kincumber shop is flush with grass-fed beef from the likes of Rangers Valley or Woodward, there are more than 65 flavours of sausage on rotation, and the likes of lamb kofta and chicken Kyiv ready to go.

Swing past Erina Heights, meanwhile, and the deli range expands to house-smoked chorizo, boudin noir, speck and more, before the site transforms into Carne & Cucina at night, where stuzzichini, mezze maniche alla vodka and a hulking Rangers Valley Black Market dry-aged rib-eye, heavy on marbling, are the star turns.

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