Hamsi Taverna
Somer Sivrioğlu's seafood-forward Turkish taverna in the new Sydney Fish Market is inspired by Aegean coastal dining.
Overview
Blackwattle Bay might not be anywhere near the Aegean Sea, but Hamsi Taverna brings the spirit of a Turkish seaside tavern to the new Sydney Fish Market. One of the flagship dining venues of the $836-million development, the (naturally) seafood-forward restaurant comes from chef Somer Sivrioğlu — Anason, Maydanoz and a co-host of MasterChef Türkiye — and channels the rhythm of relaxed coastal dining, from lingering lunches to breezy evenings by the water.
Named after the Black Sea anchovy, Hamsi centres its menu on market-fresh seafood cooked over flame. Expect a lineup of generous, share-friendly plates, from a procession of crudo and mezze — think: oysters with sumac mignonette, poached prawns with taramasalata and pistachio, and house pide topped with pickled anchovies and cherry tomatoes — to larger signatures like baked vodka-sauce conchiglie with spanner crab, charred lobster with sujuk butter and swordfish steak finished with veal demi-glaze.
Elsewhere, a handful of familiar dishes from Sivrioğlu's other venues appear in reworked form, including kadayif prawns with muhammara, imam bayildi and chargrilled whole fish with lemon butter. To drink, an extensive wine list balances Australian producers and Old World European bottles, while an impressive by-the-glass selection encourages exploration.
The airy dining room, designed by Alkot Studio, leans into its waterfront setting with marine-toned interiors and an open kitchen that keeps things humming. By day, the venue works as a pitstop for shoppers and market visitors — come evening, when the lights lower and the mood shifts, it's primed for golden-hour cocktails and breezy dinners as DJs spin coastal beats.
Information
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