Sydney Fish Market opens with crowds surging after $836m redevelopment
Sydney’s long-awaited new Fish Market has officially opened, immediately drawing large crowds and marking a major milestone for the city’s hospitality and tourism landscape.
Dominating Blackwattle Bay with its 200-metre-wide arched roof, the $836 million redevelopment is now the largest seafood market in the Southern Hemisphere. The three-level precinct is home to more than 40 retailers, a live seafood auction floor, a working wharf for commercial deliveries and a broad mix of dining options ranging from casual takeaway to full-service restaurants.
Government forecasts suggest the market will attract around six million visitors each year, with up to 20 tonnes of seafood expected to be sold every hour at peak trading.
That level of interest was evident on opening day, with crowds reportedly turned away as demand exceeded capacity. Long lines were seen outside the building, and some visitors were told to wait or return later — even those with restaurant bookings — as operators managed the influx.
Proposed in 2018, the redevelopment was originally slated to open in 2023 with a projected cost of $250 million. After multiple delays and a significantly expanded scope, the completed project now represents one of the largest hospitality infrastructure investments in NSW.
NSW Premier Chris Minns said the market was designed to appeal to a wide range of visitors, from serious food lovers to local families.
"While foodies will travel far and wide, I think it's really important that this market will still cater for local families who just want to come down with the kids to have some fish and chips on a hot summer afternoon," Minns said.
"Whether you're coming here for caviar, or crab sticks, or some kind of exotic platter, this place will have something for everybody."
The new building sits alongside the original Sydney Fish Market in Glebe, replacing what had become an increasingly dated facility with more than double the retail space and extended trading hours. The expanded footprint allows operators to trade across three storeys, with weekday hours running from 7am to 10pm and late-night trading until midnight on Fridays and Saturdays.
Beyond retail and dining, the precinct also incorporates Sydney Seafood School, which has relocated just across the bay. The upgraded facility now accommodates up to 130 people and features new teaching kitchens equipped with Neff and Gaggenau appliances, a dedicated oyster bar and a wine program focused on Australian producers.
A high-profile roster of chefs has been confirmed for upcoming classes, including Danielle Alvarez, Junda Khoo, Khanh Nguyen, Joel Bickford, Brendan Pang, Giovanni Pilu and Alessandro Pavoni. Special masterclasses are also planned for Lunar New Year 2026, led by Junda Khoo, Nat Thaipun, Luke Bourke and Somer Sivrioglu.
The market’s tenant mix combines long-standing seafood wholesalers with new hospitality entrants. Retailers range from traditional fishmongers such as Nicholas Seafood, Claudio’s Seafood and Peter’s Fish Market, through to casual eateries, wine bars and specialty food stores. Concepts span multiple cuisines, including Japanese, Malaysian, Italian, Southeast Asian, German bakery and modern Australian.
Accessibility has been a key focus of the redevelopment, with the market serviced by nearby light rail stops at Bank Street, Wentworth Park and Glebe, multiple bus routes, and a dedicated taxi and rideshare zone. Central, Town Hall and Gadigal stations are also within two kilometres.
With strong early demand and a broad offer spanning retail, dining and education, the new Sydney Fish Market is positioned to become a cornerstone of the city’s hospitality scene — and a major drawcard for both locals and visitors.
Jonathan Jackson, 19th January 2026
