Tramsheds confirmed to open in August

Harold Park's foodie precinct, Tramsheds, has announced a firm opening date.


Harold Park’s foodie precinct, Tramsheds, has announced a firm opening date.

Tramsheds has confirmed that it will house deli, butchery and restaurant, Butcher and The Farmer, run by the Seagrass Group and head chef Jarred Ingersoll; sustainable seafood restaurant, Fish and Co; Brazilian tapas restaurant, Bodega 1904; Flour Eggs Water by A Tavola talented chef Eugenio Maiale; and gelato kings, Gelato Messina.

Tramsheds’ supermarket retailer, Supamart, owned by family business, Karellas Group, will tailor its retail offering with fresh produce, a delicatessen and seafood counter, onsite butchery, bakery and a dedicated health and wellbeing section alongside value-priced supermarket staples. The 2,440 square metre supermarket will be a one-stop shopping destination for residents of the inner-west, concentrating on fresh local food coupled with the IGA Price Match Promise.

A further 12 foodie retailers are due to be announced over the coming months, alongside a host of amenities including a medical centre, gym, hairdresser and nail bar.

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 provedores in Sydney, offering everything from fresh produce and artisan products to a range of dining experiences under one roof.”

Mirvac’s retail project manager Mark Zanetic said, “Despite the building lying desolate since the 1950s, the original structure, foundation and walls are a real feat of engineering considering the materials they would have used at the time. Restoring a heritage building of this nature was not without its challenges, more so because we strived to keep as many distinct features as possible including old staircases and the brick façade. To bring such an iconic Sydney building back to life has been a very rewarding experience.”


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