AUSTRALIA. Brisbane Airport has partnered with SSP to open Local, a 360-degree restaurant and bar in the Domestic Terminal.
The largest dining venue at the airport, the 425sq m space represents a strong Sense of Place, showcasing the state’s renowned producers, distillers and brewers. Its design elements reflect a traditional Queensland home, with a majestic native fig tree as the centrepiece.
The menu features a wide range of classic comfort food, fresh seafood and salads – all ingredients are ethically sourced. The offerings also include takeaway options such as freshly made sandwiches and sweets.
Local also serves wine, craft beer and regional spirits with products from Brisbane’s popular breweries such as Green Beacon Brewing and Balter.
Brisbane Airport Executive General Manager of Commercial Martin Ryan said: “We are dedicated to introducing quintessentially Queensland dining concepts to Brisbane Airport and are thrilled about the culinary offerings SSP is providing passengers at Local.
“Local brings travellers the opportunity to enjoy a beautiful meal and refresh with a local beverage in a relaxed environment, whilst experiencing the warmth of Queensland hospitality right up until they board their plane.”
Run by leading travel food services group SSP, Local is part of Brisbane Airport’s Southern Retail Upgrade project, which covers ten new and refurbished F&B outlets, as well as new amenities and gate lounge seating.
SSP General Manager – Australia & New Zealand Dominic Cain said: “We are thrilled to introduce Local to the Domestic Terminal of Brisbane Airport, bringing a taste of south-east Queensland’s incredible produce to one of the country’s busiest travel hubs.”
He added: “Our mission at Local is to provide travellers and visitors a unique dining experience that highlights the best of local produce. It represents an exciting opportunity to celebrate our region’s culinary heritage on a dynamic, international stage.”
The Brisbane Domestic Terminal revamp is part of Brisbane Airport’s A$5 billion (US$3.185 billion) ‘Future BNE’ programme, which includes over 150 projects that will transform the airport.
New F&B outlets at the Domestic Terminal include MICA, McDonald’s, Soul Origin and Red Rooster, with more brands set to open in early 2024.
SSP currently operates more than 30 brands in Australian airports, including Cascade Bar, Roll’d and Red Rooster, Yo Sushi and bespoke brands Two Johns Tap House Bar, Common Bar and Upper West Side Deli.
SSP’s Brisbane Airport restaurants are managed by its Head Chef Marianne Reyes, who brings her 15 years of 5-star hotel experience to the airport’s F&B scene and is driving opportunities for continuous growth and innovation at the airport. 
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.
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