Whether dining in the Richmond or Oakleigh restaurant, be assured that the philosophy is uniform and single-minded: the best seafood in Melbourne to as many people as possible. Richmond Oysters dates back to 1959 when brothers Tony & Nick Anassis set up shop next to the train line in Richmond. While one brother shucked oysters and filleted fish for sale to local residents, the other established relationships with pubs and restaurants in and around Melbourne. Today the Richmond and Oakleigh restaurants are owned and run by second generation seafood brothers, Theo and Chris Anassis. The menu is almost completely seafood-ified: pealla, freshly shucked oysters, amazing glacier 51 toothfish and beluga caviar. (There is a small selection of alternate dishes for non-fishy eaters.) The lunch menu is a simple selection of plates for very reasonable prices and there is plenty of the drinks list to keep everyone happy. Be sure to experience this Melbourne stalwart.