There is a simple philosophy that guides Richmond Oysters in Oakleigh – serve premium quality seafood for the enjoyment of all.
That simplicity belies the hard work and talent of the man at the helm of the Oakleigh restaurant, head chef Riccardo Messora (pictured, above).
Messora, who has honed his craft in some of London’s finest establishments, including several of celebrated British chef Marco Pierre White’s Michelin-starred restaurants, has brought fresh energy to a Melbourne institution.
The young chef arrived in Australia in 2004 and hasn’t looked back. His eight years in London provided him with top-notch training.
“Working in the kitchens of Marco Pierre White, for example, was difficult and challenging but I loved every minute. I had the best training and learned the best techniques,” Messora said.
Previously head chef at T’Gallant winery on the Mornington Peninsula, executive chef at Romulus, Remo, head chef at Tutto Bene and owner of Sartago restaurant, Messora brings a wealth of experience to the Oakleigh venture.
In 1959, brothers Tony and Nick Anassis opened a small fish store on Church Street, Richmond and today Richmond Oysters is a buzzing restaurant and thriving retail, wholesale business.
To the delight of local seafood lovers, that Melbourne institution threw open its doors in Oakleigh in April 2016.
From Australian waters directly to the plate, Richmond Oysters serves up fresh seafood in many delicious ways.
The seafood platters are famous among foodies and there is even a fresh Oyster tank from which the contents are shucked to order.
The Italian chef, who shares some of his recipes on SBS radio, is loving his new challenge in Oakleigh and has plans for wine evenings and cooking classes in the spring.
“Our first year here was great,” Messora said.
“And we hope to continue that. To stop the winter slow down, we will have a stall in the centre of Oakleigh every Saturday in July to give people a taste of what we have to offer.”
Visit the restaurant
66 Portman Street, Oakleigh
Phone: (03) 9568 4755.