All good things come to those who wait, people. And have we got some good things for you!
We are absolutely thrilled to launch our program for the new Sydney Seafood School and we can’t wait to welcome you to our new home in January 2026.
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WHAT'S NEW?
Everything! The space – the glorious space. The harbour view. The luxury fit out. The natural light. We’ve expanded our footprint and now have a beautiful event space, Ngara, with a feature bar, in addition to our state-of-the-art cooking school facilities.
We’re particularly excited about our partnership with BSH, who have supplied market-leading Neff induction cooktops and specialty steam ovens, as well as premium Gaggenau appliances in our bar and Ngara event space show kitchen.
AND THE PROGRAM?
We’re expanding our program: you’ll find more classes and more variety in the schedule.
Drop into our short Seafood Discovery for a taster of what we do: you’ll enjoy a short history of the market, its fishers and the place we call home, coupled with a cooking demo (and a tasting) to whet your appetite for more.
The Whole Fish shows you how to get more out of your seafood with some handy filleting skills and recipes that use up the bits you often throw away.
Land and Sea is a deep dive into Australia’s native ingredients – pepperberry, saltbush, lemon myrtle and finger lime to name a few – that pair perfectly with the original native ingredient, seafood.
Paella & Pinxtos takes you on a journey across Spain from the pinxtos bars in the Basque country to Valencia, the home of paella.
For the species curious, we’ve got plenty to share including Crab x Crab – the ultimate Mud vs Blue Swimmer showdown – and Eat the Problem, a deep dive into urchins.
But never fear, we haven’t thrown out the baby with the bathwater. Our all-time favourite classes, including Singapore Chilli Mud Crab, Italian Seafood Feast, Mediterranean Odyssey and our Seafood BBQ classes, have been reimagined for our new home.
Explore The Program.
DON'T WANT TO COOK?
Our beverage-led Sundowners series are made for you. Gather your friends and learn a little or a lot in classes including Baitfish Bar Snacks, Seafood Pub Grub, Tapas & Meze and Sake & Seafood. Drinks and snacks? Yes. Get your hands dirty? Not at all.
We’ve also got oyster immersion classes on the program, including Mother Shuckers, a special ladies-only class to celebrate International Women’s Day
Sundowners Series.
GUEST CHEFS?
Our guest chef program is overflowing with talent from Sydney and further afield.
Highlights include Danielle Alvarez (Culinary Director, Sydney Opera House Events), Khanh Nguyen (King Clarence), Joel Bickford (Shell House, International), Brendan Pang (author, street food expert and content creator), Giovanni Pilu (Pilu at Freshwater and the soon to open Flaminia) and Alessandro Pavoni (Ormeggio, A Mare, Vineria Luisa).
We’re turning International Women’s Day into a two-week celebration, with an all-female line up not to miss. Sunday Kitchen’s Karima Hazim Chatila and Sivine Tabbouch are bringing their take on seafood-led Lebanese feasting. Food writer, author, recipe columnist and inspiring home cook Lizzie Hewson will be showcasing her much anticipated new book Home Food. The enigmatic Rosheen Kaul returns to share recipes that have made her books Chinese-ish and Secret Sauce best-sellers. And irrepressible entertaining enthusiast Steph Feher is bringing her Lucky Dragon Supper Club vibe to Sydney Seafood School, sharing hacks for how to make every dinner party count.
It's not all about seafood, though. Esteemed baker and pastry chef Christopher Thé is showcasing how native ingredients can transform modern Australian baking. And the doyenne of all things gluten-free, Nonie Dwyer, is back with another gluten free baking workshop. 
Meet The Chefs.
PLANNING AN EVENT?
We can help! Gather and celebrate in style at Ngara at Sydney Seafood School, our dedicated event space overlooking Blackwattle Bay.
We cater for cocktail parties, lunches, dinners, private parties, corporate meetings, product launches, activations and more in our stunning harbourfront spaces.
Enjoy seafood-forward menus showcasing the freshest daily catch from Sydney Fish Market and the best of NSW produce.
Enquire Now.
BUT WAIT THERE'S MORE!
Watch this space for more details about our Grand Opening program over Lunar New Year.
Explore The Full Program Now!