The highly anticipated new Sydney Fish Market opens its doors tomorrow morning at 7am after five years under construction.
As the retailers prepare to settle into their long-awaited new home, one of the most enduring family operators is making the move, with equal parts excitement and nostalgia.
Panayiotis Kouros, whose family has operated at Sydney Fish Market for more than thirty years, is closing the doors on their Pyrmont venues on Sunday night, before reopening across three venues at the new Blackwattle Bay location on Monday.
“We finish one night, move all the stock over, and start again the new day, just like usual.”
It sounds like a lot of work, but Kouros says it’s been “smooth so far”.
“We’ve slowly been moving stuff over, the things we don’t need for the weekend, so it’s been good.”
New beginnings and a new venue
Panayiotis is the Manager of The Boatshed Pyrmont, however his family has been part of the fabric of Sydney Fish Market for 32 years. They operate three distinct concepts: Fish Market Cafe, The Boatshed Pyrmont and Squid Inc, a brand-new venue launching with the move.
His father and grandfather started Fish Market Cafe 32 years ago, later taking the reins at The Boatshed Pyrmont in 2009. Their latest venture, Squid Inc, will debut alongside the new Sydney Fish Market.
Each venue is “unique in its own way”, with the Boatshed Pyrmont offering more of a dine-in atmosphere, whereas Fish Market Cafe focuses on takeaway. Panayiotis said that Squid Inc will be “a mix of takeaway and dine-in, whatever you prefer”
Squid Inc will also offer “chargrilled barbeque and steak”, something a bit different for the new and expanded Blackwattle Bay Market.
“Bittersweet” goodbyes
“It’s bittersweet, you know, we’ve been there for 32 years. Ten years before I was born, my father and grandfather were trading at the old Sydney Fish Market. So my whole life, we’ve had this shop and we have been at the old site,” he said.
“I remember my dad used to bring my brother and me around when we were around seven years old, and we would walk around and see all the fish on the auction floor.”
“Some people say it’s rundown, but I think it’s got the character of a fish market. But in saying that, I’m excited to make new memories in the new one.”
Despite a sad farewell, Panayiotis and his family are ready to embrace the change. The new market will bring opportunities that he said, the old site couldn’t offer. Extended trading hours, now stretching to 10pm or midnight depending on the retailer, will allow for dinner service, cocktails and a more complete hospitality experience.
“It’s good that it’s going to be trading a lot longer; it’s going to be open later. At the moment, we’re closing 4pm on weekdays and 5pm on weekends, and now we’ll be trading to 10-11pm”
“Before, we couldn’t do much for dinner, but now it’s going to be good for people to sit down, have a cocktail and have something to eat.”
A market for everyone
While seafood remains the heart of the Sydney Fish Market, Panayiotis believes the new precinct will attract an even broader audience.
“There’s something for everyone. Some people don’t like seafood, which is fair enough, but there are different things to try here. It’s not just seafood; there’s pizza, burgers, steaks, lots of food options.”
With more than 40 retailers under one roof, the Sydney Fish Market is destined to become the new foodie hotspot. Sydney Fish Market will even host the city’s first specialty Olive Oil concept store, Olivetta, at the new location.
Luckily, all the old retailers will also be making the move, meaning that despite the arrival of a whole new set of stores and restaurants, the traditions of Pyrmont will be carried over and ready to be embraced in a refreshed space.
The catch of the moment?
As for those who are heading down to the new market on Monday and are unsure what to order, Panayiotis says it’s all about their lobster.
“We have beautiful local Eastern lobsters that are live that we sell. They’re at a good price at the moment, so if you want to try some live lobster, now’s the time.”
To book a table at The Boatshed, click here.
