The new Sydney Fish Market is set to open to the public on January 19 2026, marking one of the most significant food developments Sydney has seen in decades.
Located on the harbour at Backwattle Bay, the new market replaces the ageing existing site with a purpose-built waterfront destination combining fresh seafood retail, restaurants, cafés and public space.
According to the Sydney Fish Market website, annual visitation is expected to more than double to over six million people once the new venue is fully operational.
More than 40 retailers are set to open at the new market, spanning seafood specialists, casual dining, dessert spots, delis and produce traders.
The confirmed line-up includes Christie’s Seafood, Blackwattle Deli, Claudio’s Seafoods, Copper Hotpot, Cow and The Moon, Fisherman’s Fine Wines, FruitEzy, Gotcha Tea, La Dea Pizza, Luneburger, Nicholas Seafood Traders and Squid Inc Bar and Grill, among others.
A dedicated heritage interpretation program will also run throughout the site, recognising First Nations heritage and the area’s maritime history through permanent installations and cultural storytelling.
A first look from Sydney creators
Much of the early excitement around the new market has been driven by food creators and influencers who have been given preview access ahead of the public opening.
Early access shared by Sydney creators @placesinsydney and @anniesbucketlist offers a first look at the scale of the new Sydney Fish Market, including amphitheatre-style seating, more than 6,000 square metres of public space and a mix of returning favourites and new traders.
The duo highlights Peter’s OG crab legs and lobster tails, TJ Po’s shrimp and lobster rolls, prawn toast from Touchwood and Cow and The Moon Gelato’s granita served with brioche for dipping.
Another early preview from Sydney creator @feastonit_ spotlights the balance between old and new, pointedly calling out TJ Po’s oversized prawn sandwiches and lobster rolls, Istanbul-style charcoal fish sandwiches from Efendy, dry-aged salmon banh mi from Leyrd and soft-shell crab from Lua.
Her walkthrough also flags non-seafood additions, such as Stitch Coffee and Mayfarm Flowers, alongside original fish market traders and experiences like Peter’s, Fish Market Cafe, Get Fish, and Sydney Seafood School‘s cooking classes.
For Sydney, the new fish market represents more than a place to buy seafood. It’s an immersion of large-scale, experience-led dining, culture and tourism into a single waterfront setting.
The new Sydney Fish Market opens on January 19 at Blackwattle Bay.
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