AUSTRALIA. Food & beverage specialist SSP Group has signed a contract with Sydney Airport to open eight F&B outlets in terminals 2 and 3. SSP will introduce a mix of celebrated local and international dining brands, several of which are making their travel retail debut.
In Sydney Airport T3 Domestic – home to SSP’s existing Stone & Wood Bar and the FAB Award-winning Luke’s Bistro & Bar – the operator will introduce five concepts spanning a broad spectrum of culinary styles.
These will be complemented by three additional outlets in T2 Domestic, marking SSP’s debut in the terminal and further strengthening its footprint at one of Australia’s busiest travel hubs.
Bondi’s Icebergs Dining Room and Bar, a mainstay in Sydney’s dining scene known for its modern Italian cuisine and seasonal produce, is making its travel retail debut in T3. The restaurant has received the prestigious Chef’s Hat award multiple times and is known for its modern Italian cuisine and seasonal produce.
Joining the line-up is Tres Tacos, a new venture from Catalan-Australian chef Frank Camorra. The opening will extend his successful collaboration with SSP that began with Bar Pulpo by Movida at Melbourne Airport.
Ra Ra, a popular Sydney-based Japanese restaurant, will bring its ramen, rice bowls and karaage chicken to travellers for the first time in travel retail.
In addition, Sydney speciality roasters Stitch Coffee, founded by Nawar Adra, will open a café concept offering its single-origin omni-roasts, signature blends and matcha creations. Rounding out the T3 offer is Loulou, a local patisserie which offers French-style viennoiseries, pastries, baguettes and classic dishes.
In T2 Domestic, where SSP will operate for the first time, the group will introduce three further concepts. The Rocks is a bar and dining destination created specifically for Sydney Airport. Named after the oldest part of modern Australia, The Rocks will be located at the heart of the terminal serving food, cocktails, local beers and wines.
Australian coffee house St Ali will also join the line-up, continuing its nationwide expansion. Completing the T2 roster is MoVida @ The Airport, another Frank Camorra-led concept that will make a welcome return to Sydney offering contemporary Spanish dishes created with Antipodean ingredients.
As reported, Sydney Airport is overhauling the T2 Domestic terminal, the first major redevelopment in more than 30 years at Australia’s busiest domestic terminal. The A$200 million (US$130.25 million) investment targets a more efficient travel experience for the 17 million passengers that use T2 every year, with a focus on next-generation technology, modern facilities and greater operational efficiency.
Sydney Airport Group Executive Commercial Mark Zaouk 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.”
SSP Asia Pacific CEO Jonathan Robinson said, “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.”
SSP and Sydney Airport have been partners for more than a decade. SSP operates over 115 food & beverage units across 12 Australian airports, including Sydney, Melbourne, Brisbane, Perth, Canberra, Hobart and Darwin. 
