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FOOD & DRINK

This Is What the Huge New Sydney Fish Market Will Look Like in 2023

The new $250 million precinct will boast a curved scale-like roof, a waterside promenade and a new ferry stop.
By Libby Curran
November 06, 2018
  shares

This Is What the Huge New Sydney Fish Market Will Look Like in 2023

The new $250 million precinct will boast a curved scale-like roof, a waterside promenade and a new ferry stop.
By Libby Curran
November 06, 2018
  shares

The new and improved Sydney Fish Market is one step closer to reality, with the site's final designs unveiled today. The ambitious $250 million revamp, which was first announced back in June last year, will see the original market relocated to bigger purpose-built premises, just next to the existing market at the eastern end of Blackwattle Bay.

Designed by Danish architects 3XN, the new harbourside building looks mighty impressive. A curved roof will be crafted from timber and aluminium — a design element that's meant to emulate the scales of a fish. The new market will be much more accessible and make use of its waterfront location with a new promenade, ferry stop and public wharves also being incorporated into the project.

According to the State Government, moving the market should open up that side of Blackwattle Bay to the public. "Relocating the fish market to the new site will return Blackwattle Bay's foreshore to the public, improve pedestrian and cycling links and connect more of Pyrmont to the water as part of the long-awaited revitalisation of the area," NSW Premier Gladys Berejiklian said in a statement today.

Inside, the popular cooking school will be expanded and an assortment of bars, kiosks and restaurants will be made a focus so you'll ideally have even more options for staying for yum cha, lunch or dinner.

Building expected to kick off in mid-2019 and completion slated for sometime in 2023. Because the build is a new structure, the existing market will continue to operate as usual while construction goes on.

Published on November 06, 2018 by Libby Curran

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