Inside the Sydney CBD’s stunning new food hub

Hay Street Market, rumoured to have undergone a $20m upgrade, offers 25 different cuisines and food by celebrity chefs Luke Nguyen and Mark Olive. Owners believe it will rival some of the leading markets in the world.

This is a first look at Sydney’s newest tourist attraction: a “food Disneyland”, rumoured to have undergone a $20m upgrade, and designed to replicate some of the best markets on the planet.

Designed to replicate some of the best markets on the planet, 3000 sqm of space has been transformed in Haymarket, next door to the famous Paddy’s Markets, offering 25 different cuisines. It will be operated by 300 staff, including some from Doltone Hospitality Group, founded by Paul Signorelli.

The Daily Telegraph was invited to tour Hay Street Market this week ahead of its official opening on Wednesday. Food varieties are endless. From pasta, pizza, dumplings, Gozleme, burgers, ice-cream, fresh produce, deli meats, cheese, a bar with 180 international canned drinks and a stunning indoor herb garden that looks like something out of a Hollywood Sci-Fi film.

Celebrity chefs Mark Olive and Luke Nguyen have spots in the new look market. This journalist watched on as Nguyen explained how his team cooks Singapore Chilli Crab and Laksa dumplings in giant steamers.

Tash Sefton, of Hay St Roaster by Genovese, at Hay Street Market. Picture: Justin Lloyd.

“All our dumplings are hand-crafted. The skin needs to be extremely thin and delicate. As thin as possible. We can fit around 100 in these steamers. They steam for about four minutes because they are super fresh” Mr Nguyen said.

It is hoped the new location will kick-start tourism in the Haymarket area and replicate some of the stunning markets in other global cities.

Doltone Hospitality Group CEO Joseph Murray said “we looked at various markets around the world - the Borough Market in London, the English Market in Cork, the Chelsea Market in New York… and we knew there was a big gap in the market here.”

Operating seven days a week, from 7am until midnight, the new location is within the existing Paddy’s Market, which will continue its long-time operations.

For Paul Signorelli, the founder of Doltone Hospitality Group, returning to Paddy’s continues a long-time family tradition. Signorelli Brothers will operate the fresh produce.

Paul’s father Biaggio left Italy after World War II, arriving at Sydney’s Jones Bay Wharf with only the clothes on his back and an empty suitcase.

Signorelli said his father “couldn’t speak English, had no money and his first job was unloading food and vegetables in Darling Harbour”.

“He purchased a fruit truck… and started the business with his brothers. Years later, he bought the wharf he arrived on” Signorelli said.

The original trucks - including a stunning 1952 Dodge - have been restored and will sit inside the new Hay Street Market.

“If that’s not a good migrant story, what is?” Signorelli said.