About - Richmond Oysters
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HISTORY

Richmond Oysters was born

In 1959, brothers Tony & Nick Anassis established a single fronted retail outlet next to the train line in Church Street Richmond. Whilst one brother shucked oysters and filleted fish f or sale t o local residents, the other established relationships with pub s and restaurants in and around Melbourne through door-to-door promotion of their wares.

From this humble beginning our small family business has gr own to be one o f the mo st respected sea food establishments in Melbourne. Today, Richmond Oysters retains its iconic heritage, continuing to operate from our original location. Our wholesale operations are complemented by our retail sea food display, take-away fish’n’chips and a world class restaurant dining experience.

Our fishmonger s source whole, fresh, local fish fr om the wholesale markets Monday to Saturday.We shuck live oysters and fillet all of our own product on premises seven days a week.

OUR PHILOSOPHY IS SIMPLE

We serve premium quality sea food for the enjoyment of all Welcome, to the world of the Oyster!

WHERE WE ARE TODAY

A testament to the vision of the founding brothers, Richmond Oysters has been a destination for decades fort the local residents of Richmond beyond. Today, we continue to provide a wholesale service that delivers an extensive range of the freshest fish; the extended variety of sea food that Melbourne demands, together with a total offer in fresh and frozen general foods.

Not only do the traditions set down by Tony & Nick underpin our business, many of Melbourne ‘s successful sea food providers have learnt their trade during their formative years as Richmond Oyster employees, all of which contributes to this strong and vibrant industry.

Richmond Oysters enjoys a wholesale client base with much diversity including most Five Star hotel groups and establishments in the CBD and surrounds with many cafes and Hotels throughout the suburb s.Together with this heritage, unparalleled prowess in Sea food, a dedicated 60+ strong team and a flee t of 11+ vehicles, we pledge t o continue that tradition.

As well as continuing to deliver quality produce to businesses, Richmond Oysters also provides the fines t quality sea food direct t o the public through our retail display and online s tore. Under the stewardship of Theo & Chris, the business has evolved since 2006 in to a comprehensive dining experience enjoyed

OUR MISSION

We at Richmond Oysters recognise our position in the market place as a leader in our field.

We remain focused on continual improvement and the ongoing refinement of business processes for the benefit of our customers and staff.

We have a commitment to a superior standard of quality, and t o remain dedicated to delivering the highest possible standard of product to our diverse clientele across wholesale, restaurant and re tail.

WHAT’S ON

Come and experience at one of our finest’s dishes

  • Calling all seafood lovers, join us for our biggest #GetShucked event to date on Friday 27th July. ​All you can eat oysters, free flowing drinks, live music & much more!!

  • Slurp away on our divine Pacific oysters for only $2 each throughout Winter! Available –   Richmond, 5 – 7pm, Monday-Friday | Oakleigh, 5pm – 8pm | Wednesday

  • Sashimi grade Atlantic Salmon is now only $29.90per kg across both our retail shops. Drop in and grab some of the best Tasmanian produce  🙂 Our Richmond retail counter is open

  • You can now bring in your favorite drop to enjoy with our beautiful seafood selection. Come down and crack open that special bottle of bubbly you’ve been saving for a ce

  • Our lunch menu is only $15! At that price you can afford a mid-week treat or two 😉 Our signature gummy shark fish ‘n’ chips is the perfect Friday treat to finish o

  • Feeling the mid-week blues? Pick yourself up with a big ol plate of comfort food washed down with a guzzle worthy glass of Ozzy wine. Rotating chefs specials and a glass of wi