Cook with Costi

A quality butcher and a tip-top fishmonger are usually two different stops on a shopping trip, but thanks to a partnership between Natural Butcher Craig Cook and Steve Costi of Steve Costi’s Seafood, they certainly don’t have to be. Cook with Costi (get it?) is a joint offering from the two veteran providores that’s part retail outlet, part dine-in restaurant. On one side of the handsomely appointed space is Cook’s butchery, specialising in premium dry-aged beef, including Wagyu and cuts from his own farm in the Southern Highlands. On the other are Costi’s goods: whole and filleted fish, as well as prawns, oysters and other fresh catches. Sandwiched in between is an open kitchen preparing greatest hits from each side of the equation, including fried school prawns, battered New Zealand hake or grilled Australian barramundi and chips, a double cheeseburger on a potato bun and a smoked housemade hot dog. It really is the best of both worlds.