Airport News

Work has begun to transform the Terminal 1 (T1) landside departures area at Sydney Airport. The project will include the expansion of the check in desks and food court, as well as the construction of a new pathway through the food court to improve wayfinding and passenger circulation. Work will be completed in phases throughout 2015.

Kerrie Mather, CEO for Sydney Airport, said, “Our vision to bring to life a vibrant casual dining precinct was inspired by the growing popularity of street food. Customers have asked for more great quality and good value options, so we’ve focused on fresh and fast in deciding our new food and beverage offer.

“With the growth of Asian markets, particularly our Chinese visitors who are now our second largest inbound market, we’ve increased the number of Asian dining options. Hokka Hokka will be offering an exclusive airport menu, while Roll’d Vietnamese will be selling a great range of Vietnamese-inspired street food including pork and chicken banh mi baguettes, pho and rice paper rolls.

“The success of Toby’s Estate at Terminal 2 (T2) has proved that our passengers love gourmet cafe options, so we’ll be bringing their signature blend to T1 along with Soul Origin, which makes all its breakfasts, salads and lunches fresh on the premises. Nandos, Pretzel World and Top Juice will provide convenient, quality grab-and-go options for passengers in a hurry. Toby’s Estate and Top Juice started in Sydney and it’s great to be able to showcase these local brands to the world in our new look food court," added Mather.