Sydney Airport announces upcoming food and dining line-up at T1.
· The Bistro by Wolfgang Puck to open at T1 International Departures, alongside Australia’s first Heineken House
· Renowned international brands will be joined by Benny Burger by Shannon Bennett, Kitchen by Mike and Joe & The Juice
· New City View precinct will showcase the very best in modern dining at the airport
In an Australian first, Sydney Airport has announced Wolfgang Puck, the internationally acclaimed chef who has catered the Oscars for the past 21 years, will launch The Bistro by Wolfgang Puck as one of the premium dining brands within the new City View precinct in T1 International Departures beyond customs.
Due to open in the first half of 2016, The Bistro by Wolfgang Puck is the newest concept in the Wolfgang Puck collective and will deliver a relaxed Italian trattoria-style dining experience, serving modern Italian fare including gourmet pasta and wood-fired pizza.
The new offering will be joined by four new food brands to collectively form the City View precinct. The exciting new precinct will include global first Benny Burger by Shannon Bennett, first to Australia concept Joe & The Juice, and a bespoke Heineken House by Heineken, offering passengers a unique food and dining experience before they fly. Global first-to-airport and popular local eatery Kitchen by Mike will also open in late 2016.
The new City View dining precinct will create a greater sense of vibrancy and ambience within the terminal with an expanded seating area to accommodate passengers in close proximity to boarding gates. The new precinct forms part of the wider Sydney Airport T1 improvements program which will also deliver wider pathways to improve passenger flows throughout the terminal, clearer sight lines and improved wayfinding to enhance the passenger experience.
“I am delighted to partner with Sydney Airport and launch The Bistro in T1. I hope passengers travelling internationally are just as excited as we are about this new and unique offering,” Wolfgang Puck said.
Best known for his gourmet credentials running award-winning restaurant Vue de Monde, Australian chef Shannon Bennett has created the Benny Burger concept especially for Sydney Airport’s T1. After deciding to turn his hand to a more casual dining approach that would resonate with Australians, the bespoke eatery, affectionately named after Shannon’s father, will showcase a range of deluxe burgers using organic and wild-sourced ingredients.
This will include signature burger The Chang, a combination of Blackmore Wagyu beef, a free-range fried egg and pickled beetroot. “Australians love a good story: yarn-spinning is central to our history, our community and our cultural identity. At Benny Burger, every aspect of our operation has a tale to tell: our organic produce, sustainable practices, uniforms and packaging, even the materials used to construct the store, all have stories that combine to create not just an amazing burger, but an experience to feel good about. The ideas behind Benny Burger embrace the Australian way of life; a love of good times, grabbing a bite, sharing a few laughs, and knowing you are supporting sustainable practices and local producers. Benny Burger is all about feeling good, from the first to the last bite,” Shannon Bennett said.
The gourmet food selection will enhance choice for passengers and be complemented by two distinctive beverage offerings. Custom designed for Sydney Airport and the flagship for the Australian market, Heineken House will become a destination where consumers can meet, relax and experience the latest Heineken innovation in Australia. Contemporary juice bar brand Joe & The Juice will provide an extensive selection of fresh and unique juice combinations to boost wellbeing pre-flight as well as a bespoke coffee blend to showcase its strong coffee credentials. Sydney Airport will be the only destination in Australia where consumers can enjoy the unique Joe & The Juice experience.
Three of the five new food and beverage brands, The Bistro by Wolfgang Puck, Heineken House and Kitchen by Mike, have been designed by award-winning Australian architect, Mike McCann of Dreamtime Australia Design, best known for developing exceptional dining experiences at some of Sydney’s most popular restaurants including Mr Wong, Felix and Grain at The Four Seasons.
Sydney Airport General Manager, Retail Glyn Williams said the airport was focused on providing enhanced choice and memorable dining experiences for the growing number of passengers departing T1 each year.
“We are thrilled to announce this compelling line-up of local and international food brands at T1 as the transformation of our food and dining offering continues. The City View precinct heralds a new era for dining at Sydney Airport and will offer passengers a selection of exciting and fresh concepts that range from premium dine-in to more casual fare.
“We welcome not only Australian airport firsts, but also global food and beverage firsts which deliver an enhanced airport experience and a strong mix of options that cater to all tastes and travellers,” Mr Williams said.
The City View precinct will be complemented by a new luxury shopping precinct showcasing a collection of 13 premium international brands opening in mid-2016.