Construction of the new Sydney Fish Market is due to be completed next month.

After the building is completed, the keys will be handed over to the Sydney Fish Market to finalise their fit outs and commence operations.

According to a statement from the NSW government, the new market will showcase Sydney’s culinary “excellence” through a range of diverse dining and food options, including chefs such as Luke Nguyen, Somer Sivrioglu, Jundo Khoo, Trippas White Group along with local “favourites” such as The Cow & the Moon and Dirty Red.

The mix of specialty food, bars, and dining experiences alongside popular fish traders, offer a variety of price points from casual bites to fine dining, and are expected to draw in more than six million locals and tourists annually.

“The new Sydney Fish Market will be a gamechanger for our city, delivering the best seafood market anywhere in the world, right here on Sydney Harbour,” says NSW Premier Chris Minns.

“This will be a place where locals and visitors can experience the very best of Sydney’s food, culture and waterfront. It will create jobs, boost tourism and cement Sydney’s reputation as one of the great culinary capitals of the world.”

With over 400 solar-panel lined roof cassettes on the 200-metre-long roof and a 5 Star Green Star rating, the project is promoted as representing a “major step” towards NSW government’s net zero commitment by 2050.

It was delivered as a result of the work of over 700 workers during construction and will continue to support a further 700 jobs once operational.

Once complete, the new Sydney Fish Market will be the “jewel in the crown” of a transformed Blackwattle Bay, complete with almost 1.5 acres of public space, new pedestrian and cycling links including a 15 kilometre connected waterfront promenade from Rozelle Bay to Woolloomooloo, and over new 1000 homes on the old fish market site.