Hamsi Taverna

Having opened earlier this year inside the long-awaited new Sydney Fish Market, Hamsi Taverna brings a slice of coastal Türkiye to Pyrmont, led by celebrated chef Somer Sivrioglu and the Efendy Group. Positioned above the buzz of the market floor, the ethos here is seafood-driven (naturally), and charcoal-led.

The menu draws directly from the Bosphorus and Aegean coast, where grilling over fire and sharing plates are second nature. Expect a spread of meze—crudo, taramasalata, marlin pastirma—alongside larger plates from the charcoal grill, like whole fish cooked over open flame, and seafood finished simply with citrus and olive oil.

The standout is the balik ekmek: a charcoal-grilled fish sandwich layered with salad and pickles, rooted in Istanbul street food but dialled into Sydney’s seafood culture.

By day, the space is bright and open—your next go-to booking for long lunches and chilled wine with a water view. As the day shifts into night, so does the dining room, turning up the atmosphere with low lighting, music and a more intimate feel. Design-wise, the space is highly textural—linen, timber, glass and flame working together to create a space that feels polished without tipping into formality. 

With seafood sourced directly from the market below, Hamsi Taverna is set to be one of the anchor dining spots within the new Fish Market precinct—grounded in tradition, and fresh, seasonal produce.

Image credit: Hamsi Taverna | Instagram