Turkish master chef set to launch Sydney Fish Market venue
Celebrity chef Somer Sivrioglu will open a 280-seat seafood restaurant at the new Sydney Fish Market next year.
Turkish born Sivrioglu says his team will serve their first fish cooked over charcoal in September or October 2025.
This new venture adds to Sivrioglu’s empire, which includes Efendy at Balmain and Barangaroo’s Anason.
Sivrioglu is also a presenter MasterChef Turkey. “You can’t walk down the street with Somer in Turkey without people stopping him for a photo,” Efendy Group general manager Fatih Kulle told Good Food.
Despite spending most of his time in his homeland, Kulle says Sivrioglu is dedicated to the Sydney restaurant scene.
“We were sold on the idea of the Fish Market being one of Sydney’s big three attractions, along with the Opera House and Harbour Bridge. It’s going to be the third-biggest fish market in the world,” Kulle said.
The revamped $800 million Sydney Fish Market is poised to double its annual visitors from 5.5 million, and its top-notch infrastructure is a major draw for new operators.
Among the highlights is a yet-to-be-named restaurant that will be the largest at the market. According to Efendy Group executive chef Arman Uz, the menu will feature a Mediterranean-inspired selection, with a takeaway kiosk offering balik ekmek (Turkish fish sandwiches).
While Sydney Fish Market has been tight-lipped about its new tenants, Good Food revealed in May that the lineup will include a restaurant by celebrity chef Luke Nguyen and a spin-off of the hatted Ho Jiak. Current vendors are also expanding—GetFish plans to debut the largest sushi train in Australia alongside bespoke dining spaces curated by chefs.
Hailed as Sydney’s most iconic harbourside project since the Opera House, the new market will feature a striking wave-shaped roof, designer food precincts, and underground parking.
The food offerings promise to impress, with confirmed names including gelato specialist Cow and The Moon, Vietnamese street food brand Banh Mi & Phin, Nanjing Dumplings, and Dirty Red from the inner west.
Jonathan Jackson, 19th November 2024
