From Tramsheds to Food Hot Spot

Led by Mirvac, the space has been designed as a communal dining and shopping space, with supermarket retailer Supamart being at the centre of the space.

“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,” says Mirvac’s Head of Retail, Susan MacDonald, “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.”

The space, Tramsheds Harold Park, boasts unique architecttual features tracing back over a century. The saw tooth roof, first constructed in 1904, has been updated to suit the building yet not sacrifice the historic nature of its design. Mirvac’s Retail Project Manager, Mark Zanetic, commented, “Despite the building lying desolate since the 1950’s, 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.”

Along with Supamart, Tramsheds will see restaurant, bar and butchery, Butcher and the Farmer, sustainable seafood restaurant, Fish & Co; Brazilian tapas restaurant, Bodega 1904; Flour Eggs Water by A Tavola talented Chef Eugenio Maiale; gelato kings, Gelato Messina, and 12 more foodie retailers.