Sydney's Hottest Food Destination

  • Sydney's Hottest Food Destination

    Food & Wine |
  • Tramsheds brings together providores who share the same vision – a love of food, education and community.

    When the heritage-listed Rozelle Tramsheds Depot, built in 1904 and located on the edge of Harold Park, opens next month it will be the home of some of Sydney’s most dynamic food retailers.

    The latest ventures from Tokyo Bird, Fish and Co, Bodega, A Tavola, Belles Hot Chicken, Gelato Messina and more are poised to make Tramsheds Sydney’s hottest food destination.

    New restaurant concept, Bekya’s Middle Eastern Kitchen will bring their middle-eastern style menu to the Inner West for the first time featuring home made flat breads and a traditional Egyptian breakfast, alongside fellow newcomer Garçon, - a boutique coffee bar that will take the art of coffee making back to basics with their onsite vintage coffee roaster.


    Chef, Eugenio Maiale, of A Tavola in Sydney’s Darlinghurst, has confirmed the name of his Tramsheds venture: Flour Eggs Water, in recognition of the restaurant’s dedication to the craft of hand made pasta.

    Surry Hills izakaya Tokyo Bird will switch yakitori for grilled seafood (whisky will still be a focus) at their new Japanese restaurant and bar Osaka Trading Co, whilst Sydney institution Gelato Messina will open its ninth Sydney gelataria.

    Restaurant, bar and butchery, Butcher and The Farmer, led by executive chef, Jared Ingersoll, will focus on seasonal, local and sustainable agriculture, championing local farmers and fresh produce.

    Mirvac’s head of retail Susan MacDonald said, “The aim with Tramsheds was to create a unique destination, staying true to the building’s iconic heritage and housing high quality retailers who are passionate about food, education and sustainability. The food precinct, open seven days a week, will house some of the leading food providores in Sydney, offering everything from fresh produce and artisan products to a range of dining experiences under one roof.”

    Tramsheds Retail Manager, Kelli Shoesmith said, “Despite lying desolate since the 1950’s and in need of desperate repair, the building’s original structure was a real feat of engineering and we were able to restore and replicate many of its most distinctive features, including the saw tooth roof. Tramsheds still oozes the same character and charm that it did when it was first constructed and it has been an incredibly rewarding experience to see such an iconic Sydney building take on its new lease of life as a unique and unprecedented food destination.”