Sydney Fish Market

Designed to evoke gleaming white fish scales, the timber-and-aluminium roof that floats above the Sydney Fish Market spans a spectacular 200 metres. It's an engineering feat that took seven years to complete, and it's a fitting crown for this reimagining of the largest seafood market in the Southern Hemisphere.

Come to the market with an empty stomach. Get a kilo of pipis or a whole snapper to steam for supper from the retail stalls or pick from eateries that span casual takeaway joints and upmarket venues with cracking views. That could mean classic fish and chips at Fish Market Cafe, Malaysian-style chilli mud crab at Tam Jiak or snagging one of the eight coveted seats at Sushi Oe to witness the artistry of celebrated chef Toshihiko Oe.

Beyond tucking into seafood lunches, filling your shopping bags with gourmet deli offerings and taking in the views of Blackwattle Bay, there's plenty to do. Expand your culinary repertoire learning how to fillet fish or cook with Australian native flavours at the Sydney Seafood School. And for early birds willing to hit the market at 4:30am, the wholesale auction puts on a show trading over 50 tonnes of seafood representing 100 different species every day.