Sydney Airport and SSP have signed a contract that will bring eight brands to the airport’s two domestic terminals as part of a broad development programme at the airport. SSP’s existing operations in Sydney Airport’s T3 domestic, which include the Stone & Wood bar and Luke’s Bistro & Bar, will be refreshed with five new concepts. Three more units will complete the offer in Sydney Airport’s T2 domestic terminal, where SSP will be operating for the first time.
Making its debut in a travel location will be local icon and jewel of Bondi’s culinary scene, Bondi’s Icebergs Dining Room and Bar in T3. This restaurant has been recognised multiple times with the prestigious Chef’s Hat for culinary excellence award and has proven itself to be a true Australian favourite thanks to its ever-evolving menu, focused on modern Italian cuisine and a celebration of seasonal produce.
Alongside Icebergs, SSP will operate Tres Tacos from celebrated Frank Camorra, an award-winning Catalan chef. The decorated cook and SSP began their partnership with the opening of Bar Pulpo by Movida at Melbourne Airport, and this latest venture builds on this successful relationship.
Fans of Japanese Cuisine will find their favourites and discover the new at Ra Ra, a Sydney-based Japanese food brand offering Ramen, Rice bowls and Karaage Chicken, which will be making its first appearance in a travel location.
Sydney-based specialty roasters Stitch Coffee will also grace the terminal with a cafe fit-out that rotates through a premium selection of single origin omni-roasts, universally beloved blends, and an innovative collection of caffeinated retail goods.
Completing the T3 offering is Sydney favourite Loulou, delivering French-style viennoiseries, pastries, baguettes and other signature dishes.
At T2 Domestic, SSP will open a new hero bar serving food, cocktails and local beers and wine. Developed specifically for Sydney, The Rocks development is named after the oldest part of modern Australia and will be located at the heart of the terminal.
Incorporating a wider flavour of Australia into the mix at Sydney is branded coffee specialist St Ali, which is rapidly gaining popularity throughout Australia. Another favourite joining the roster at Sydney Airport is a second Frank Camorra concept, MoVida @ The Airport, which will be making a welcome return to the city and will serve modern Spanish food using Antipodean ingredients.
Mark Zaouk, Sydney Airport’s Group Executive Commercial, said: “With this announcement, we’re bringing our vision for a reimagined T3 dining experience to life. From contemporary coastal dining by the iconic Icebergs team, to Frank Camorra’s new concept Tres Tacos, and Ra Ra, the line-up has been carefully curated to enhance the passenger experience. We’re proud to introduce this new mix of homegrown favourites alongside our existing global names, combining the best of local dining with a truly world-class terminal experience.”
Jonathan Robinson, CEO of SSP Asia Pacific, commented: “We are delighted to be further expanding our business with our partners at Sydney Airport and to see the upward trajectory of our business in this key region continue. This latest win serves as a testament to the hard work of all of our team, and we were very honoured that Sydney Airport chose us to further expand their F&B offer at the airport. Our mission now is to continue to spotlight local heroes and culinary standouts of Australia and offer a true taste of down under to all passing through the terminal.”
