Hay St Market opens at Paddy's Sydney - News + Articles

by Krysia Bonkowski

Editorial Director, delicious.

Mar 26, 2025

Step inside Sydney’s most exciting new food market.

The biggest food market Sydney is yet to see, Hay St Market at Paddy’s Market in Haymarket has officially opened its doors, revealing a culinary vision consulted on by top chefs, including Luke Nguyen.

Nguyen was spotted on the tools at a soft launch prior to the opening, and revealed his pick of the market – the bo kho roll from Madam Banh Mi, stuffed with braised wagyu beef brisket and all the traditional accoutrements, served French dip-style with a rich broth that blends pho stock from the Pho Chu Lap stall and brisket juices. The pho itself is Nguyen’s father’s carefully guarded recipe.

More than three years in the making, Hay St Market at Paddy’s has taken inspiration from some of the world’s most famous foodie destinations, such as London’s Borough Market, Barcelona’s La Boqueria and Singapore’s Lau Pa Sat – as well as examples closer to home, like Queen Victoria Market and Adelaide Central Markets.

Now open within the Market City complex, Hay St Market will eventually include more than 48 traders, with a florist, fishmonger, butcher and French-style cheesemonger already trading, as well as deli stalls, homewares boutiques and greengrocer Signorelli Bros. The fully-licensed venue gives hungry shoppers both retail and dining options – with hawker-style stalls offering both grab-and-go meals and more leisurely seated grazing into the late-night trading hours.

The maze of stalls are designed to look like standalone cafes and mini bistros, many with vendors on full display, piping fresh cannoli, pulling woodfired pizzas from the oven and grilling yakitori skewers.

The woks are already firing at Wan Chai Wok, flaming Hong Kong classics like black pepper beef on tomato rice and crispy chow mein. The neon-lit South Korean precinct will dole out crowd-pleasing plates like fried chicken and spicy rice cakes, set behind the long, low bar of Cans & Crates, which offers a kaleidoscopic selection of 180 canned alcoholic and soft drinks from dozens of countries.

Chef Mark Olive is searing seafood skewers imbued with native spices from his stall, Little Midden; while Nguyen’s stall Luke Luk Dumplings is trading in flavour bombs like Singapore chilli crab and laksa dumplings. In-house ice cream parlour Scoop and Sons will eventually incorporate excess market produce such as melons into its by-the-scoop range.

Flavours from Poland, Türkiye, Japan, Lebanon, France, Spain, Mexico, Cyprus and much more are all here, in a combined offering representing 25 cuisines in total, reflecting successive generations of migration into Australia.

“Hay St Market at Paddy’s is a dynamic addition to Haymarket’s food scene,” says Joseph Murray, group CEO and managing director of Doltone Hospitality Group, which is spearheading the precinct. The new market flows openly into the original, where long-standing stalls still trade. The legacy of the space has not been lost on the Doltone group; a patriarch of its founding Signorelli family used to haul produce in the covered market.

You can find Hay St Market at Paddy’s on the corner of Hay Street and Thomas Street, Haymarket. Open seven days, from morning until late.