Jelly-like eyeballs are staring back at architect Anthony Burke as he approaches the ice-packed fish displays in front of Claudio’s Seafoods in Sydney’s new fish market. Sand whiting, blue mackerel and coral trout are packed into glossy rows, their eyes dull or slightly surprised. The ruby snapper, in contrast, looks more like a movie star, with its orange-rimmed eyes that seem to entice us.
Burke is moving through each display energetically, pointing out the bar cod cutlets – his favourite. Before the renovation, this place used to be in the old car park and the purchase process was deeply convoluted.
