Sydney Fish Market

A few years ago, I went to the Sydney Fish Market in Blackwattle Bay in Pyrmont. I love a good bustling fish market, but this one had seen better days. So it didn't surprise me when city planners announced back in 2016 the construction of a new, larger, spiffier one.

After years of planning and project delays, Sydney's new fish market is now open — not without controversy. After blowing through its original $250 million budget by 2019, the government threw in another $500 million to finish it, but by the time it was complete, the total cost was $836 million.

You get what you pay for. The new market is magnificent. Six million visitors are expected each year — double the old market.

There are 40 retailers, plus all the old market's tenants and more than 20 new businesses, including fresh seafood outlets, specialty stores, restaurants, and cafes.

Celebrity chef and restaurateur Luke Nguyen will launch Lua Restaurant and Bar.

The market has been called the most significant harborside build since the iconic Opera House — and that’s a big call.

Is it going to be a success after all that money? Well, if the first day is any indication, 40,000 people turned out. Mind you, the place holds 5,000, so there were some long waits outside in the hot sun.

The day we went, it was packed, and that was a weekday. But there are plenty of sit-down restaurants under a giant roof canopy, or you can stand in line at a fish counter, buy your favorite seafood, and sit outside on the massive steps that front the building.

Parking is limited (and expensive!), so take the L1 Dulwich Hill Line light rail until they build a ferry stop.