Curated food precincts aren’t new to Sydney. In the past year Barangaroo launched with the help of Noma. Before that it was Chippendale’s Kensington Street Social with a Penang-style alley of street food right next to some of Sydney’s most innovative restaurants Tramsheds is quite different.

Glebe's heritage-listed tram sheds are being transformed into a European-style market hall. There will be venues run by some of Sydney’s best operators. These include nine entirely new eateries; a brewery; a bottle shop with a sommelier; a shared collaborative and educational space (Artisan Lane); and new ventures from Gelato Messina, Mama’s Buoi and Belle’s Hot Chicken.

To find out what to get excited about, we spoke to some of the restaurateurs and chefs involved.

Jared Ingersol – chef at Butcher and Farmer

What it will look like:
We wanted the space to communicate the fact we're sourcing everything from the farm but we didn’t want it to be kitsch. The first thing you'll see is our butcher shop. There'll be stacks of produce on display and whole animals roasting in front of people.

What it will taste like:
It will be approachable. We're really passionate about working with farmers and producers.

We'll have a constantly changing charcuterie and pickle menu with everything from parfait to rillettes and air-dried beef. My favourite side on the menu is an old-school steak tartare made from a beautiful two-year-old grass-fed Angus. We've got some beautiful smoked mussels; a hearty Tuscan bread-and-bean soup; and a huge range of salads and sides. On the breakfast and lunch menu we’ll have some classics.

What else he’s looking forward to:
I'm looking forward to the Tokyo Bird venue, [Osaka]. The chef is a really nice guy, really switched on. The Bodega boys [launching Bodega 1904] always put on a fun venue. Eugene (Flour Eggs Water) is a beautiful cook, too; he's got a really delicate hand. I'm looking forward to having pasta with him.

Plans at Artisan Lane:
We're developing a fun, educational platform that supports what we do at Butcher and Farmer. Also we'll have some quite sophisticated butchery masterclasses.

On the Tramsheds and food precincts:
I see these [food] precincts becoming more popular. It helps activate communities. Sydney has always had a dynamic food scene but it's starting to be concentrated in individual places rather than standalone shops, thanks to certain developers.

Jason Ang – owner of Osaka Trading Co

What it will look like:
We wanted to create something that could be enjoyed during the day as well as the night. It'll be a lot of natural timber and steel. We've done a lot of the work ourselves with assistance from Timbertek (the builders).

What it will taste like:
We’ll have a lot of Japanese favourites but with a modern twist; a lot of the takeaway dishes you see in Japan but still izakaya in vibe. At night we'll have more of a bar feel, but still with a strong food focus. We'll be doing cold-press juices during the day and integrating those into our cocktails at night.

What else he’s looking forward to:
We're really looking forward to the bakery, Dust. They're right opposite us. They're milling their own flour. A lot of Japanese cooking (well, a lot of all cooking) comes down to flour. Nothing has been finalised but we're talking, the opportunities are endless.

Plans at Artisan Lane:
We'll be doing classes once a month;. Japanese cooking courses as well as our favourite cocktail classes and ice-ball classes [similar to what is already run at Tokyo Bird].

On the Tramsheds and food precincts
A lot of retail models are changing to have a food focus – clothing isn't a main drawcard for people anymore. We're all looking for experiences. This old building has been purely restored for food and drink.

Belinda Guymer – owner of Fish and Co

What it will look like:
There are graphics on a shipping container, we’ve got a boat hung in the middle of the shop with fish underneath, and we've got recycled wood tabletops. It's a casual dining experience.

What it will taste like:
In effect we’re a restaurant, a takeaway outlet and a place to buy fresh fish and condiments. All the fish that we source is from fisherman and fisheries that are totally committed to sustainable fishing practices. We've got this one fisherman in Tasmania who goes out on his boat overnight, catches his fish and then makes them into product for us, so pate; smoked mackerel; and marinated seafood.

[In terms of menu] it's similar to the other restaurant [Fish and Co was previously in Annandale] – wild prawn cakes, seafood curry and the dumplings. We're starting with an amazing product so we don't have to do too much to it.

Plans at Artisan Lane:
We'll be running a series called Meet the Producers. So we might bring an oyster farmer in and pair him up with the local brewery. It's to create awareness of the people behind the scenes who supply us and connect people to the origins of their food. So not only paid cooking classes but just giving back to the community with talks as well.

The Tramsheds officially opens on the September 22. Stay tuned for part two where we’ll talk to the owners of Bodega 1904; Flour Eggs Water; and Dust.

Read What to Expect at Tramsheds: Part Two here