AUSTRALIA. Sydney Airport today announced the first phase of a major redevelopment of the T3 Domestic Terminal, a project the company pledged will transform the facility’s dining precinct and specialty retail offering into a “vibrant, contemporary space that better reflects the tastes of today’s travellers”.
Phase one of the transformation will see 14 new food & beverage concepts introduced, with three headline brands announced today: Maggio’s, Slim’s Quality Burgers, and Loulou – all set to make their airport debut late this year.
These names represent the first step in a broader terminal upgrade designed to elevate the passenger experience and reimagine domestic travel at Australia’s busiest airport.
Sydney Airport Group Executive Commercial Mark Zaouk said, “T3 Domestic is not just a terminal; it’s a gateway for millions of passengers to Australia’s vibrant domestic travel market and we’re transforming the dining and speciality retail areas by securing iconic brands that reflect the premium offering T3 is known for.
“We’re proud to partner with brands that bring authenticity, creativity and premium quality to the terminal. This is just the beginning, we’ll soon be unveiling even more exceptional dining names, along with a revitalised specialty retail mix to match.”
A taste of what’s to come
• Maggio’s – An airport first for this North Shore institution, founded by the Maggio brothers in 1998 and known for its Italian pasticceria favourites. Customers can expect maritozzi, sfogliatelle, fresh pasta, pizza, and hearty sandwiches made from scratch.
“We’ve built a loyal community at Cammeray and North Ryde, and we’re so excited to bring our food to a new audience at the airport,” said Co-Owner Andrew Maggio.
• Slim’s Quality Burgers – Described as a cult-favourite burger joint bringing nostalgic, fast-casual dining to the terminal, with a menu built on fresh, locally sourced ingredients.
• Loulou – Best known for its boulangerie and award-winning croissants, Loulou offers French-style pastries, baguette sandwiches, pate and gourmet retail gifts, suitable for pre-flight indulgence, travel treats or luxury gifting.
Adam Petta, CEO of Loulou owner Etymon Projects, said, “We are excited for our humble neighbourhood French hospitality to come to T3 Domestic. For us, this forms a pivotal piece in Loulou’s growth strategy, allowing us to have our brand recognised alongside some of Australia’s most successful hospitality operators.”
These venues join recent openings including Luke’s Bistro & Bar from renowned Chef Luke Mangan, which was named joint Casual Dining Restaurant of the Year (Domestic) at The Moodie Davitt Report-owned Airport FAB+ Hospitality Awards in September; flagship airport bar Stone & Wood; and the Heinemann Domestic concept store.
All form part of the terminal’s broader commercial refresh.
The remaining food & beverage brands in the 14-venue roll-out will be revealed over coming months. Speciality retail will follow, Sydney Airport said, promising to continue curating a best-in-class line-up that celebrates local and global favourites.
The T3 transformation also includes:
• Upgraded shopfronts and signage
• Improved wayfinding for faster navigation
• New furniture, finishes and greenery to enhance ambience
During construction, passengers will have access to temporary fresh food and coffee options via pop-up carts from well-known names such as York Street Coffee, Sushi Saikou and Baker’s Cut. 
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining.
Please email Kristyn@MoodieDavittReport.com for your complimentary subscription.
