Is Moorabbin home to Melbourne's most luxe bagels? Confit Bannockburn chicken, Cape Grim hanger steak and cured Ora King salmon all star on the menu at Comma Tuckshop, a hole-in-the-wall sandwich spin-off from nearby Comma Food & Wine.

After teasing locals with several pop-ups, owners Adam Cruickshank and Megan Kwee opened Tuckshop as a permanent entity last weekend, bringing a daily dose of gloriously loaded bagels to the neighbourhood and guaranteeing shifts to their team during lockdowns.

Chef Matt Woodhouse works across wine bar and sandwich bar, using the same suppliers for both. That explains the gourmet fillings, including salmon cured overnight in coriander seeds, black peppercorns, juniper and chilli. It's paired with bread-and-butter pickles (also made in-house), red onion, and dill and caper cream cheese.

Six other bagels are available, including satay tofu with broccolini, but Woodhouse's favourite is the hanger steak, which comes with potato crisps layered with smoked scamorza and dill pickle mayo.

"It's all about going a bit mad and having fun with it using premium products. In these times, people need a bit of joy."

Those treading a bagel-free path can opt for salads such as chermoula cauliflower and freekeh salad, and Wonder Pies available as of this weekend. Brownies, caramel slices and cookies come from Richmond bakery Penny for Pound and coffee is by Allpress.

Open daily 8am-3pm.

3 Tuck Street, Moorabbin, @tuckshopbycomma