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 for sale to local residents, the other established relationships with pubs and restaurants in and around Melbourne through door-to-door promotion of their wares. From this humble begining our small family business has grown to be one of the most respected seafood establishments in Melbourne. Today, Richmond Oysters retains its iconic heritage and continues to operate from its original location, with a wholesale operation complemented by retail seafood, take-away fish'n'chips and a world class restaurant dining experience. The second generation, Theo & Chris Anassis, follow the same traditional philosophies of their forebears: our fishmongers source whole, fresh, local fish from the wholesale markets Monday to Saturday. We shuck live oysters and fillet all of our own product on premises every day of the week. Our philosophy is simple: we serve premium quality seafood for the enjoyment of all. Welcome, to the world of the Oyster!
