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From a bric-a-brac lover’s heaven to a vibrant foodies’ destination, the $20 million transformation of Paddy’s Market is complete with the new Hay Street Market precinct officially opening its doors today as Sydney’s newest tourism drawcard.
Hay St Market at Paddy’s is being touted as a celebration of food, culture and community, bringing together a dynamic collection of traders under one roof in the heart of Haymarket.
The new precinct, which has been more than three years in the making, spans 3,000sqm of the Paddy’s Markets heritage building and is now home to 48 traders offering more than 25 cuisines.
Among them are celebrity chef and restauranteur Luke Nguyen, with his new venture Luke Luk Dumplings, and Australian Indigenous chef Mark Olive who fires up the grill at Little Midden.
Hay St Market at Paddy’s occupies a major portion of the Haymarket building in Sydney’s Chinatown precinct which has been sub-leased by Doltone Hospitality Group.
The diverse venue and events company owns Villa Vigneto in the Hunter Valley and is partnering with Nguyen to bring a new culinary experience the Sydney Fish Market once its redevelopment is completed.
Doltone has not revealed its total investment in the Paddy’s Market site, but it has been variously reported to be between $10 million and $20 million.
“We’ve left no stone unturned in creating Hay St Market at Paddy’s – an affordable destination that Sydney can be proud of, where visitors can eat, drink, and shop,” says Joseph Murray, CEO of Doltone Hospitality Group.
“Inspired by some of the world’s best markets, we’ve built something extraordinary that harnesses Sydney’s cultural diversity, offers a twist on tradition, and taps into our collective love of food and beverage.”
Hay St Market at Paddy’s is Sydney’s first fully licensed market which will operate from morning until late, seven days a week.
Adding depth to its offering, Doltone has teamed up with artisanal traders including Tim Casey, a specialist butcher with over 50 years of experience, including as former head butcher at Rockpool. Casey brings his expertise to Love Me Tender.
Christina Murphy, a talented cheesemonger who honed her craft in the finest fromageries in Paris, will curate The Cheese Table, offering a selection of cheeses and accompaniments from around the world.
The Signorelli Bros greengrocer, Frank Canturi, a seasoned expert with generations of experience in the fresh produce industry, will provide the best local and seasonal offerings.
“While our food offering is phenomenal, we are also excited to bring to life the speciality traders within Hay St Market at Paddy’s,” says Murray.
“Consumers can brighten their day with beautiful blooms from Flowers by Agnes Harrington. You can swing by The Goods for a treasure trove of delights including artisanal homewares, elegant crockery and captivating books, or visit the Urban Farm by Greenspace where sustainability and produce meets innovation. There truly is something for everyone.”
Among the new food outlets are Nico’s Cypriot Chargrill, offering a taste of Greece and Cyprus; The Pie Guy by Broomfields, serving its 11-hour smoked barbecue beef brisket pie; The Fish Co, with a dedicated sushi section and an oyster bar; and Taco Nixtamal, serving up tortillas made using the traditional nixtamal technique.
The Hay St Market precinct will operate alongside the existing Paddy’s Markets, which will continue to provide the bargain offerings and fresh produce that have attracted locals and visitors to the site for decades.
“Millions of people visit Paddy’s Markets each and every year, and the launch of Hay St Market offers more reasons for locals and tourists to come to Paddy’s for an added food and beverage experience,” says Dale Doonan, the interim CEO at Sydney Markets Limited.
“Paddy’s has been a destination in Sydney’s Haymarket for decades, and our traders will continue to offer their vast array of wares including gifts, technology, clothing, fresh produce, souvenirs and much more.
“This incredible partnership and launch of Hay St Market at Paddy’s will continue to revitalise Haymarket and officially starts an exciting new chapter in the story of Paddy’s.”
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