Cook With Costi
When Craig Cook and Steve Costi met 25 years ago, they both envisioned they would one day open a space large enough to accommodate a butcher, a fishmonger and a casual eatery. Now they have.
Their joint marketplace includes Steve Costi’s Seafood (not to be confused with retailer De Costi), Craig Cook The Natural Butcher, and a shared dine-in space called Cook With Costi. The butcher sits on one side with a hard-to-miss glass display of shelved, dry-aged beef. On the other side is the fishmonger with whole and filleted catches of the day. In the centre is an open-plan kitchen.
Cook With Costi serves up a surf’n’turf menu designed by food consultant Danny Russo (The Oaks, Beresford Hotel). There are snacks such as Cloudy Bay diamond-clam popcorn and fried school prawns (both served in cones); sashimi that’s cut-to-order; prawns, Moreton Bay bugs and mud crabs (cooked-to-order in the giant boiler); retro favourites such as prawn cocktails and potato scallops; and classic dishes such as fish’n’chips. But it’s the juicy scampi burger you’ll want to get: three cooked, jumbo scampi served in a brioche bun. It’ll set you back $40, but when you consider the fact that each scampi costs about $15, it’s a steal. Also, it’s very good.
If seafood isn’t what you’re after, consider the turf side of the menu: minute steak, crumbed veal schnitzel and a double-beef cheeseburger.
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