Chris, who is the owner of Costi’s Fish & Chips at Circular Quay,
begins his mornings with a double short black and a vision to source
only the freshest seafood.His first call of the morning is usually to his
father-in-law George who buys whole Tuna and Swordfish direct from
fisherman and Sydney Fish Market auctions. If you arrive at Costi’s early
enough you will spot George wheeling in whole Tuna and large Swordfish for
Chris to cut up fresh ready for the lunch-time rush.

You will also be able to see Chris filleting and de-boning the fresh Salmon which he buys direct from the Salmon Farms of Tasmania. Chris’ dedicated team arrive early each morning to assist in the preparation of the food.

Brian, the head Cook, spends his mornings cutting fresh herbs for his amazing marinades, crumbing the worlds’ best calamari and prawn cutlets and most importantly preparing his golden crispy batter, for which he is famous. As Brian prepares the seafood, the rest of the team are busy preparing the large variety of fresh gourmet salads which are cut and prepared every day.

Quality is everything at Costi’s and a lot of time and effort goes into making sure your lunch is yesterdays catch!