For restaurateur and part-owner of Trademark Fishcaf, Con Skliros, it is not only the challenge of meeting the need in the suburbs for a fully-fledged Fishcaf, but turning full-circle to embrace the family tradition of working with fish, and the knowledge that seafood dishes on the previous menu elicited much customer feedback, with the main comment being “beautifully and simply prepared fresh fish”. He believes that the suburbs need a Fishcaf and knows that he can offer the best.

Con Skliros served a long apprenticeship working in his parents’ various fish and chip shops. His father was a fisherman and in the 60s
operated his own scallop boat, and for the past 25 years has operated at the Footscray Fishmarket. Con learned a lot about fish from his
father, and he knows what people want. However, operating a Fishcaf is leaps and bounds ahead of running a take-away fish and chip shop. It demands the sophistication of an experienced and fully qualified chef, a dedicated team of aides, and a restaurateur with vision to take it to that level, and a beautifully appointed venue.

So, once the decision was made, Con Skliros, the man with fish in his blood, and Chef Socrates Farrugia, (with seven years’ experience including the Sebel Treasury and The Hilton), put their heads together and came up with an extensive range of seafood dishes, all beautifully and simply prepared, with the accent on freshness, and some surprises too. All served with an emphasis on service and quality in perfect surroundings. The very best fish is selected by an expert - Con’s father - and delivered fresh daily
Whether you fancy calamari, salmon, prawns, snapper, mussels, octopus, oysters or the seasonal offerings from the Specials Board – and a sprinkling of non-seafood dishes too - you will find the Trademark Fishcaf experience will meet your expectations. Of course, the locals will breathe a sigh of relief that the famous fish and chips is still on the menu.

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