The new Sydney Fish Market is entering its final construction phase, with the building set to be completed next month, before restaurant operators begin their fit-outs at what will become one of the world’s premier seafood destinations.
The waterfront development, which spans a 200-meter-long building on Sydney Harbour, will house 40 retail stores featuring a diverse mix of restaurants, cafes, bars, and speciality food retailers.
The restaurant lineup includes notable Australian chefs Luke Nguyen, Somer Sivrioglu, and Jundo Khoo, as well as hospitality operators Trippas White Group.
Local favourites Stitch Coffee, The Cow & the Moon and Dirty Red will also set up at the market, offering a range of options from casual bites to fine dining.
Once the NSW Government hands over the keys to Sydney Fish Market Pty Ltd, operators will finalise their individual fit-outs before the market opens to the public. The venue is expected to attract more than six million visitors annually.
The facility represents a significant investment in sustainable design, featuring more than 400 solar panels across its extensive roof and achieving a 5 Star Green Star rating. The project employed more than 700 workers during construction and will support an additional 700 jobs when fully operational.
“The new Sydney Fish Market will be a game-changer for our city, delivering the best seafood market anywhere in the world, right here on Sydney Harbour,” said NSW Premier Chris Minns. “This will be a place where locals and visitors can experience the very best of Sydney’s food, culture and waterfront.”
The market will offer 6,000 square meters of public open space integrated with the dining and retail areas, positioning it as both a food destination and community gathering place.
A complete list of confirmed retailers and restaurants is available on the Sydney Fish Market website.
