The new Sydney Fish Market represents far more than a relocation. It is a complex reimagining of one of Australia’s most iconic working markets – layered with retail, hospitality, wholesale operations and civic public space.
The aging original site had outgrown its capacity, with outdated infrastructure, limited public space, constrained parking, and inefficiencies in seafood handling and logistics. The redevelopment aims to secure the long-term future of Australia’s seafood industry while transforming the market into a purpose-built, world-class tourism, retail and dining destination.
Delivered by the NSW Government as a state-significant infrastructure project and constructed by Multiplex, the project balances complex industrial requirements with a refined civic experience. Designed by 3XN GXN Architects in association with BVN Architecture and ASPECT Studios, the building’s dramatic waterfront form is as much about performance as it is about presence.
“The new Sydney Fish Market is transforming an underutilised harbour area into a vibrant public realm filled with programs that attract both locals and visitors,” explains Audun Opdal, Senior Partner at 3XN.
“The fish market uniquely blends a fully functioning commercial operation with high-quality public space, delivering an authentic market experience rooted in the context of its prime waterfront location while enhancing the entire surrounding precinct.”
Construction commenced in 2021, with major works progressing over approximately five years before the new market officially opened to the public in January this year. The full planning and development process, however, began several years earlier, meaning the overall project lifecycle – from early planning to completion – was close to a decade.
Balancing Architecture, Operations AND Retail Identity
Spanning more than 65,000m² and bringing together 42 retailers and 17 seafood wholesalers under one (spectacular) roof, the development redefines what a contemporary market can be a fully operational wholesale facility seamlessly integrated with retail, dining and public space.
Bringing together such a unique mix of wholesalers, retailers and hospitality venues required a bespoke and expert approach to tenancy coordination. Retail design management was led by Kate Mackarell of Three Fishes Interior Design on behalf of Infrastructure NSW, ensuring cohesion across the diverse mix of seafood vendors, fresh produce retailers, delis, bakeries, gelato operators and specialty stores – including Australia’s first olive oil concept store.
“We were responsible for overseeing the delivery of 42 individully designed tenancies within the new fish market development – from concept review through to services coordination and on-site delivery,” explains Kate Mackarell, Director of Three Fishes Interior Design.
The project was awarded approximately six years ago, marking the beginning of what Mackarell describes as a long and at times stop-start process. “It wasn’t six intense years straight – but I’ve been involved throughout that entire journey,” she explains.
The retail design management role required careful negotiation between the architectural vision, operational realities, and individual retailer brand identity. “We needed to respect the
architecture of the building and the vision of the development – but at the same time make sure the retailers could succeed operationally.” Rather than focusing purely on aesthetics, Kate and her team prioritised operational understanding. “We like to get into the nitty gritty of their business. If we understand how they operate, we can help create both highly practical AND standout design solutions.”
One of the most complex aspects of the project was the building’s layered functionality. “We were installing all of this on top of an operational wholesale fish market – with cool rooms, auction halls and temperature-controlled environments. That added a whole new layer of complexity.”
This duality presented one of the project’s most significant fitout challenges: how to design welcoming retail and hospitality spaces within a high-performance industrial environment. Material selections, detailing and services coordination were critical. Hard-wearing, food-safe finishes had to integrate seamlessly with architectural elements that elevate the visitor experience.
Despite decades of experience delivering major retail developments including QVB and large shopping centres, Kate Mackarell says this project required a reset.
“I had to get out of slick shopping centre land and appreciate that this is a market. It needs grit. It needs a bit of grunge. It doesn’t have to be perfect and shiny.”
Given the high traffic – 250,000 visitors in the first week alone – durability was critical, so Kate strongly advocated for tenants to work with authentic, robust materials like natural brick, concrete, stone and stainless steel for their store fitouts and shopfronts.
One particularly detailed initiative involved the treatment of cool rooms:
“Cool rooms are usually hidden out the back – here they’re front and centre. I pushed hard to have all cool rooms clad, including the doors. Designers aren’t used to detailing that,” muses Kate.
The result is a market that feels immersive yet highly controlled – an achievement underpinned by meticulous fitout planning.
Maintaining brand identity in a mixed-used marketplace
Rather than recreating the previous retail experience of the fish market, characterised by a central mall flanked with single-aspect shopfronts, 3XN reimagined the space as a true marketplace. Multiple north-south paths intersect a primary east-west boulevard to create increased visual and physical permeability, fostering connections to Blackwattle Bay and Wentworth Park, while also forming tenancies with shopfronts in the round. While this approach risked resulting in a fragmented market with competing visual identities, 3XN worked with Three Fishes Interior Design to develop Retail Fitout Guidelines, which defined how tenant fitouts could align with the overall design intent, while still allowing for individual brand expression through design and materiality.
“Maintaining the [building’s] design’s integrity required disciplined coordination between the base build and each tenancy,” explains Asher Galvin, Practice Director at BVN, who worked closely with Three Fishes Interior Design and each tenant to ensure the clear design guidelines that covered services, structural grids, service corridors, drainage alignments, ceiling zones and signage bands were maintained.
“Tenant-appointed designers worked within this framework, allowing individual identities to be expressed without disrupting the impression of a larger, more civic, interior. The result is a layered environment where diversity is visible, but the architectural language remains clear.”
While she can’t pick a favourite, several fitouts stood out to Kate for their materiality and craftsmanship. Mayfarm Flowers impressed with its authentic use of brick and true timber – designed by regional architects, PWAO, rather than a typical retail specialist – delivering what she describes as a strong, honest material expression that suits the market setting.
Japanese restaurant Ichié is another highlight, particularly for its intricately curved stonework, manufactured offshore, which demonstrates a remarkable level of detail and precision.
Hamsi Taverna designed by Alkot Studio and brought to life by Unita brings a fresh Mediterranean coastal aesthetic to the hall, while Cow & The Moon gelateria, designed by Luchetti Krelle, injects personality with a playful 1970s-inspired vibe. Even Stitch Coffee, designed by Like Minds Studio, earned praise for its clever architectural use of stainless steel – a material synonymous with hospitality and seafood environments – proving that even the most utilitarian finishes can be elevated through thoughtful design.
Sustainability Embedded in the Build
Environmental performance has been integral to the project from design through to construction and fitout. The new Sydney Fish Market has achieved a 5 Star Green Star Design Review and is targeting a 5 Star Green Star Design & As Built rating – positioning it as a benchmark for sustainable waterfront infrastructure.
An undulating 20,000m² floating roof unifies the entire complex with sustainable technology and stunning design. Weighing 2,500 tonnes, the 200-metre-long roof is composed of 594 glued laminated ‘glulam’ timber beams and 407 pyramidal aluminium cassettes lined with solar-panels, reducing the building’s daily energy consumption.
The form of the structure of the roof has been optimised to favour efficiency and sustainability, with the geometry and orientation of the cassettes designed to allow natural daylight into the space while also providing shading. The roof’s modular design simplifies construction, significantly reducing the need for internal artificial lightning; and therefore, reducing energy loads.
In addition, its undulating geometry, informed by the programme below and topographically modelled, allows rainwater harvesting through the collection at two locations. Collecting every drop of rainwater that hits the roof and filtering half for reuse.
Sustainability initiatives extend beyond the building envelope. Five Seabin™ units operate onsite, filtering billions of litres of harbour water annually. Along the seawall, 298 habitat tiles and coral panels, alongside 40 dedicated fish habitats, actively enhance marine biodiversity. On the operational side, renewable diesel-powered cranes reduce emissions by up to 90 per cent compared to fossil diesel alternatives.
For a project of this scale – combining heavy industry, retail refrigeration, hospitality kitchens and high visitor traffic – achieving strong sustainability outcomes required rigorous services integration and energy modelling. Efficient plant systems, waste management strategies, responsible material selection and passive design were critical components of the project.
Client:
Infrastructure NSW
Location:
Glebe, NSW
Size:
65,000 sqm
Architects:
3XN GXN in association with BVN Architecture
Landscape Architect:
Aspect Studios
Retail Design Management:
Three Fishes Interior Design
A New Benchmark for Market Fitouts
More than a marketplace, the new Sydney Fish Market is a case study in complex mixed-use fitouts – one that sets a new benchmark for how working waterfront facilities can be designed, delivered and experienced for generations to come.
“Every Sydneysider has a story about the Fish Market, often dating back to their youth, says Fred Holt, Partner and Australia Director of 3XN. With the new Sydney Fish Market, our aim is to retain the authenticity and spectacle of a working market, while transforming it into a catalyst for community life. Central to this vision is a commitment to the highest standards of sustainability and a deep respect for its unique Sydney Harbour setting. Our hope is that the new Sydney Fish Market becomes a place where Sydneysiders and visitors alike gather throughout the year.”
