A new food mecca has opened in Sydney’s historic Paddy’s Markets after a 20 million-dollar facelift. Entering its new era as Hay St Market at Paddy’s, the refreshed precinct — spanning a massive 3000 square metres — finally opened on Wednesday, 26 March.
Many Sydneysiders hold a soft spot for Paddy’s Markets, which originally opened in 1834 as a general market and evolved to become an amalgamation of fresh produce and snacks to knick-knacks and knock-offs. For years, its identity was firm in its varied offering but now it’s bringing a singular food focus to the fore, with Hay St Market aiming to “revitalise the Haymarket precinct” and become Sydney’s central (and affordable) food hub.
Operating from early to late daily, the new food mega-precinct houses 48 different stalls offering over 25 cuisines, ticking off everything from late-night Lebanese street food stalls, Cypriot char-grill spots and dedicated oyster bars to vibrant taquerias, pasta bars and specialty coffee roasters. Plus, some renowned food personalities have been called in to head up some of the precinct’s most exciting stalls.
Celebrity chef and TV presenter Luke Nguyen has a hand in a few of the new venues, with Pho Chu Lap perhaps offering the tastiest drawcard: Nguyen’s father’s closely guarded phở recipe with “secret” 24-hour broth. Nguyen’s other operations include a nearby dumpling stall featuring Singapore chilli crab and laksa dumplings, as well as a bánh mì shopfront with a signature wagyu brisket roll dunked in a zingy salsa.
Across the way, Indigenous chef Mark Olive’s stall, Little Midden, slings smoked blue gum barramundi and saltbush bell pepper skewers. Also joining the new mega-precinct is Tim Casey, former head butcher at Rockpool, who’s behind the one-stop meat shop Love Me Tender; and cheese expert Christina Murphy with The Cheese Table, which sees a staggering selection of fine French fromage and accoutrements on display.
Beyond the tasty eats, you can pick up fresh flowers, seasonal produce, artisanal homewares and booze — thanks to Hay St Market being Sydney’s first fully licensed market.
The market is centrally managed by the Doltone Hospitality Group. “Inspired by some of the world’s best markets, we’ve built something extraordinary that harnesses Sydney’s cultural diversity,” said Doltone CEO and managing director Joseph Murray in a statement.
Notable stalls at Hay St Market at Paddy’s
- Pho Chu Lap for a fragrant phở with 24-hour broth recipe by Luke Nguyen’s father.
- Little Midden for Chef Mark Olive’s menu of Indigenous flavours.
- Love Me Tender, a butcher shop from former Rockpool head butcher Tim Casey.
- The Cheese Table for a serious selection of fine French fromage and accoutrements.
- Nico’s Cypriot Chargrill for house-made sheftalies (lamb and pork sausages seasoned with cinnamon, onions and mint) and crispy loukamades.
- The Fish Co for its dedicated sushi and sashimi section, an oyster bar, an array of fresh prawns and even a live filleting station.
- Thomas Hay Bakery for handmade pastries ana artisanal baked goods.
- Taco Nixtamal, which is slinging tortillas made using the traditional nixtamal technique.
- El Mercado Spanish Deli to pick up European-inspired deli items and provedore goods. Think olives and 25-year-aged Pedro Ximinez vinegars.
Hay St Market at Paddy’s is now open daily and is located on the ground floor of Paddy’s Market, Hay Street, Haymarket. Visit the Hay St Market Instagram for more information.
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