hero media

A local’s guide to the new Sydney Fish Market

Carla Grossetti Carla Grossetti
Bigger, bolder and more beautiful than ever, the new Sydney Fish Market is destined to become one of the city’s most iconic waterfront destinations. The seafood is pretty good, too.

The new Sydney Fish Market is one of the most-talked-about openings in Sydney. Opened on 19 January 2026 at 1 Bridge Road, Glebe, next to the previous site, the $836 million building on Blackwattle Bay is an architecturally designed masterpiece. It features a striking 200-metre-wide wave-shaped solar roof that is clad in panels designed to resemble fish scales. Designed by Danish firm 3XN GXN in collaboration with Sydney practices BVN Architecture and landscape architects Aspect Studios, it has already been compared to the Sydney Opera House in terms of ambition.

The seafood auction at Sydney Fish Market, explained

prawns at Sydney Fish Market
Grab freshly caught prawns from massive crates. (Credit: Sydney Fish Market)

The building remains, at its core, a fish market. Fifty tonnes of seafood move through the wholesale auction every weekday. Fishing vessels unload directly onto dedicated wharves. The computerised auction, modelled on the famous Dutch tulip auctions of the 1600s, runs from before sunrise on weekdays in a purpose-built auction room visible to the public. What is new at Sydney Fish Market is the scale – 26,000 square metres across three levels – and the ambition. Book a guided tour to see the Sydney Fish Market auction underway.

Sydney Fish Market restaurants

outdoor seating at Tam Jiak
Tam Jiak features a dedicated 40-seat waterfront outdoor terrace on the upper deck of the newly redeveloped Sydney Fish Market. (Credit: Supplied)

The dining offer at the new Sydney Fish Market is the biggest change from the old site and the most interesting reason to visit beyond straight seafood buying. There are more than 25 restaurants, cafes and bars across the building. The headline arrivals include Lua, Luke Nguyen’s flagship Southeast Asian restaurant serving refined Vietnamese and regional Southeast Asian cooking with harbour views.

Hamsi Taverna from chef Somer Sivrioglu and the Efendy team brings Turkish charcoal cooking and a mezze bar, and the smoky lamb and grilled fish with charred flatbread are already among the market’s best dishes. Tam Jiak fills a real gap with Malaysian surf and turf: expect proper laksa, char kway teow and nasi lemak at prices that make it one of the better-value lunches in inner Sydney right now.

waterfront views at Hamsi Taverna
Sweeping views of Blackwattle Bay on the waterfront terrace of Hamsi Taverna. (Credit: Hamsi Media)

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

AI Prompt

Best place for brunch at Sydney Fish Market

a seafood stand at Touch Wood, Sydney Fish Market
The grand three-tiered seafood stand at Touch Wood is stacked with fresh oysters, shrimps and lobster. (Credit: Leigh Griffiths)

Touch Wood is the precinct’s standout all-day dining room. Hospitality veteran Tyson Rowsell, co-founder of Glebe and Rozelle’s Dirty Red cafes and former group general manager at The Grounds of Alexandria, has created a 150-seat space that feels genuinely considered: native florals, warm timber, 100 north-facing harbour seats in a coveted sun-drenched corner spot on the promenade. Head chef Courtney Blyde, whose CV spans Baba’s Place, Cho Cho San and The Apollo, delivers fresh and balanced dishes such as crab & XO butter crumpets, fish chowder pie and seafood-forward dishes built around the market’s own catch.

Get Sashimi runs a sushi train and a Japanese concept diner, while Ichié covers the communal dining brief. La Dea Pizza handles Roman-style pizza by the slice and pasta. Luneburger bakes through the morning. For drinks, Fisherman’s Fine Wines and the Little Red Wine Bar are both operating, the latter a useful place to sit with a glass and regroup between laps of the market floor. For a more casual and straightforward Sydney Fish Market experience: buy oysters from Claudio’s, find a table on the waterfront promenade and eat them looking at the harbour. It costs almost nothing and is hard to beat.

What to expect at the new Sydney Fish Market

Sydney Fish Market's view of the Anzac Bridge
The Sydney Fish Market boasts fantastic views of the Anzac Bridge. (Image: Rasmus Hjortshoj)

The largest seafood market in the southern hemisphere is now also one of Sydney’s most dynamic food destinations. The new Sydney Fish Market covers everything from fishmongers selling fresh whole fish and live crustaceans to sushi trains, Malaysian laksa, Turkish charcoal cooking, artisan pastries and specialty olive oil. There are 42 vendors under the one roof and a waterfront promenade with 6,000 square metres of public space and direct harbour views. It’s the best free seat in the city on a sunny day.

Best classes to book at Sydney Seafood School

a cooking class at Sydney Seafood School
The Sydney Seafood School hosts innovative cooking classes. (Credit: Sydney Fish Market)

Perched above the market floor with sweeping Blackwattle Bay views, the relocated Sydney Seafood School is a serious upgrade. Think Gaggenau appliances, a feature oyster bar and a program spanning bouillabaisse to paella and pintxos to Middle Eastern mezze. The standout for visitors is the Land and Sea class, where Australian native ingredients meet local seafood in one of the more distinctly Australian cooking experiences in the city. Most classes end with a shared meal at the window. The guest chef lineup is equally impressive, with the likes of Danielle Alvarez, Luke Bourke, Giovanni Pilu and Alessandro Pavoni gracing the program.

Weekly travel news, experiences
insider tips, offers, and more.

Getting to the new Sydney Fish Market

The lush landscape surrounding the Sydney Fish Market
ASPECT Studios were responsible for the lush landscape. (Image: Rasmus Hjortshoj)

The new Sydney Fish Market is at 1 Bridge Road, Glebe on Blackwattle Bay, adjacent to but distinct from the old Pyrmont site that operated from 1966 until the move. Public transport is the smartest way to arrive. Catch the L1 Dulwich Hill Line light rail and get off at Wentworth Park, which is just 400 metres from the market entrance. Note: the former Sydney Fish Market stop has been renamed Bank Street and is now 700 metres away, so check before you board. Services run every six minutes on weekends between 10am and 7pm. From Central, the trip takes around 12 minutes. It’s the smartest way to arrive.

Parking at the new Sydney Fish Market

The Sydney Fish Market at night
The market is predicted to draw in six million annual visitors. (Image: Rasmus Hjortshoj)

There is underground basement parking onsite at Sydney Fish Market. For those who want to stock their esky in the car boot for the journey home, the first 20 minutes are free. The first hour is $12.00, while the flat rate is $15 after 5pm. However, during peak periods on weekends and public holidays, the surrounding streets fill quickly and access via Pyrmont Bridge Road can back up. Transport for NSW has been candid about this: parking is limited and traffic will be heavy on busy days. A dedicated drop-off and pick-up zone for ride-shares next to the building on Bridge Road. A $30 million commuter ferry wharf will eventually connect Blackwattle Bay with Barangaroo.

Where to buy what at Sydney Fish Market

The six fresh seafood retailers are the commercial heart of the market and the reason chefs and serious home cooks still make the trip on weekday mornings. Nicholas Seafood, Christies Seafood and Claudio’s Seafood are just three of the best for whole fish, crustaceans and oysters. Nicholas Seafood and Peter’s Fish Market have expanded their cooked offering to include takoyaki and an aburi bar alongside cooked-to-order seafood counters. For home cooks, the advice is simple: ask the staff at any of the fishmongers what came in that morning. Sydney rock oysters, green prawns in season and whole snapper or barramundi are all reliably good.

Beyond the seafood at Sydney Fish Market

The Auction Hall at Sydney Fish Market
The auction hall is a must-see for visitors wanting the full market experience. (Image: Rasmus Hjortshoj)

Blackwattle Deli stocks cheese and charcuterie. Olivetta is a concept store dedicated to specialty olive oil and a more interesting browse than it sounds. Cow & the Moon, the beloved Enmore gelateria, has an outpost here. Mayfarm Flowers brings fresh bouquets direct from their farm in Orange, Sergio does European-style pastries, high teas and cakes, and Stitch Coffee handles the flat whites. There’s also a Fruitezy shop which stocks seasonal fruit and vegetables and makes Sydney Fish Market a one-stop shop.

Want to see more stories from Australian Traveller in your Google search results?

  1. Click here to set Australian Traveller as a preferred source.
  2. Tick the box next to "Australian Traveller". That's it.
Carla Grossetti
Carla Grossetti has written across print and digital for Australian Traveller and International Traveller for more than a decade and has spent more than two decades finding excuses to eat well and travel far. A prestigious News Corp cadetship launched her career at The Cairns Post, before a stint at The Canberra Times and The Sydney Morning Herald gave way to extended wanders through Canada, the US, Mexico, Central America, Asia and Europe. Carla was chief sub editor at delicious and has contributed to Good Food, Travel & Luxury, Explore Travel, Escape. While living in London, Carla was on staff at Condé Nast Traveller and The Sunday Times Travel desk and was part of the pioneering digital team at The Guardian UK.
View profile and articles
Sydney is getting a new national park larger than 1500 football fields
Sydney

Sydney is getting a brand-new national park larger than 1500 football fields

A mammoth-sized new national park is being created in Western Sydney. Meet Gulguer National Park.

Read more
Lyf Bondi Junction
Sydney

The Sydney co-living hotel that turns Thursday night trivia into the main event

Part hotel, part share house, part community centre – lyf Bondi Junction Sydney swaps minibars for a communal kitchen and hotel bars for a genuinely great pub trivia. 

Read more
The southern hemisphere’s largest cherry blossom festival returns
Sydney

The southern hemisphere’s largest cherry blossom festival returns to Sydney

A little slice of Japan hiding in Western Sydney is preparing to bloom.

Read more
interior of glass brasserie
Sydney

Why Hilton Sydney is the perfect oasis for exploring the city

Hilton is among the most iconic hotel names, and its Sydney outpost has asserted itself as a CBD landmark and culinary destination.

Read more
hero media

This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
    Continue
    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.