Turkish-born celebrity chef Somer Sivrioglu is set to bring his culinary expertise to the highly anticipated Sydney Fish Market redevelopment, opening a 280-seat seafood restaurant.
Known for his success with renowned Sydney restaurants like Balmain’s Efendy and Anason at Barangaroo, Sivrioglu’s latest venture promises to blend Mediterranean flavors with a unique touch at the iconic Blackwattle Bay location.
A New Chapter for the Sydney Fish Market
The $800 million redevelopment of the Sydney Fish Market is poised to become a key attraction in the city, ranking alongside the Opera House and Harbour Bridge. With a projected increase in visitors to double its current 5.5 million annual patrons, the new market’s wave-shaped structure and modern facilities are drawing in notable chefs and restaurateurs.
Freepik | somersivrioglu | Somer Sivrioglu brings his global expertise and passion for Sydney’s dining scene to the project.
Somer Sivrioglu’s addition to this ambitious project brings significant excitement. Having spent much of his time between Turkey and Australia, his commitment to Sydney’s dining scene remains strong. “Somer’s influence in Turkey is immense; people recognize him everywhere,” shares Fatih Kulle, Efendy Group’s general manager. This upcoming restaurant, set to be the largest at the market, will feature both a full-service dining area and a takeaway kiosk.
Menu Highlights and Mediterranean Flair
Executive chef Arman Uz, working with Sivrioglu’s Efendy Group, hints that the new restaurant will showcase a wide range of Mediterranean dishes. A standout offering will be the beloved Turkish street food, balik ekmek, which will be available at the takeaway kiosk for those looking for a quick yet authentic bite. The full menu promises an array of seafood delights prepared over charcoal and inspired by Sivrioglu’s rich culinary background.
Other Additions to the Market
The Sydney Fish Market’s redevelopment isn’t only drawing interest from Somer Sivrioglu. The lineup also includes a variety of other well-known names in the culinary world. Notably, chef Luke Nguyen and a spin-off from the acclaimed Ho Jiak are set to be part of the new offerings.
Additionally, GetFish, a current market operator, plans to expand its presence with Australia’s largest sushi train and specially curated dining experiences by talented chefs.
A Modern Take on Tradition
Instagram | bvnarchitecture | Sydney Fish Market’s stunning new design brings the harborside to life with fresh food and dining.
The redevelopment’s architectural design, marked by a distinctive wave-shaped roof with a scale pattern, enhances the waterfront’s aesthetic. It represents the most significant development of Sydney’s harborside since the Opera House. With its extensive dining spaces, designer food areas, and modern facilities, the new market aims to create an inviting atmosphere for both locals and tourists.
The involvement of chefs like Somer Sivrioglu underscores the market’s goal of establishing itself as a global food destination. His dedication to Mediterranean-inspired cuisine and the promise of dishes like balik ekmek illustrate how this new venture will maintain a balance between tradition and innovation.
A Promising Future for Sydney’s Food Scene
The Sydney Fish Market’s evolution is set to redefine the city’s dining landscape. The addition of notable figures such as Somer Sivrioglu reinforces the project’s potential as a premier culinary hub. With a blend of authentic flavors, diverse food options, and state-of-the-art design, the new market is expected to be a centerpiece for food lovers in Australia and beyond.
As anticipation builds for the 2025 opening, excitement for this transformative space grows. The synergy between visionary chefs and the market’s innovative design sets the stage for a vibrant, food-focused experience that reflects the richness of Sydney’s culinary heritage.
