Sydney has a new gourmet destination with the launch of Hay St Market at Paddy’s - which opened this week.
The concept is described as "a celebration of food, culture and community, bringing together a dynamic collection of traders under one roof in the heart of Haymarket".
It has to be an improvement on some of the dire recent local offerings.
Spanning 3,000 square metres of Paddy’s Markets, Hay St Market is home to over 48 traders offering more than 25 different cuisines.
At its heart, it’s an open, bustling space that shifts from morning to an after-dark foodie destination. I'm told that "visitors can snack on the go, kick back with a bite, grab something for home or chill out at Cans & Crates or Traders Bar".
The multi-million dollar transformation is designed to revitalise the Haymarket precinct, increase tourism and create more than 300 jobs.
“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 says Joseph Murray, group CEO and managing director 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.”
Leading chefs including Luke Nguyen (above) and Mark Olive are involved
Also joining the market is Tim Casey, a specialist butcher with over 50 years of experience, including as former head butcher at Rockpool; cheesemonger Christina Murphy, and The Signorelli Bros greengrocer.
Specialty coffee will be roasted in-house with Genovese’s finest beans at Hay St Roasters.
“While our food offering is phenomenal, we are also excited to bring to life the speciality traders within Hay St Market at Paddy’s,” added Murray.
Image: Esteban La Tessa
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