We pride ourselves on the quality and selection of our seafood range in the same way as we do with our meat and poultry products.

All Butcher Club seafood is sourced fresh daily from a variety of local sources.
Our fish receiver’s permit allows us to collect produce straight from the boats at Lakes Entrance.
And it’s guaranteed to hit our displays the very same day it’s taken from the depths of Bass Strait.

We also stock locally-caught live and fresh-cooked crayfish, which is available all year-round.
The remainder of our seafood range is hand-selected daily at the wholesale fish markets in Melbourne, providing only the freshest, locally-sourced, sustainable seafood for our customers.

From tuna to swordfish, smoked trout to prawns, the Butcher Club has all your seafood needs covered.

All fresh, all day, all Australian*
* When in season. Only available at participating outlets.


Seafood 2


Seafood 3



Seafood 4

The Butcher Club's barbie tips

Fancy a feed of barbecued garlic prawns? Me too. Check out my favourite garlic prawn recipe that will have everyone asking for more at your next shindig.

  • Grab a glass dish and mix about half a cup of olive oil with a few garlic cloves, juice of a whole lemon, and a tablespoon of Dijon mustard. This should marinate around 30 raw tiger or king prawns.
  • Place your prawns in the dish and refrigerate for at least an hour.
  • Fire up your barbecue on high heat and soak your skewers in water to stop them burning up on the grill.
  • Thread a few prawns onto each skewer and barbecue for around 2.5 minutes each side.
  • Enjoy the aroma and the beautiful fresh prawns, straight off your barbecue.