AUSTRALIA. Sydney Airport is set to introduce a quartet of food & beverage brands in its International Terminal (T1) – EARL, BARista, East x West and Sydney Coffee Trader.
The new food offerings have been developed in partnership with Emirates Leisure Retail, which also recently unveiled Gusto in the T1 International dining precinct, offering a contemporary take on traditional Italian fare.
Launching in December 2024, EARL – dubbed ‘the best in the sandwich-making business’ will bring its premium fast-casual dining experience to the New South Wales gateway.
The outlet will feature “dozens” of sandwich options, alongside exclusive new combinations crafted for a Sydney-centric experience. Passengers will be able to enjoy speciality beverages from EARL’s signature brew taps, featuring seasonal drinks such as yuzu-spiked cold brew and matcha oat lattes.
Founded 15 years ago in Melbourne by former Sydneysiders Simon O’Regan and Jackie Middleton, EARL marks a return to the city where their hospitality careers began. “Sydney has always been our ‘fun town’, a place we love to visit and enjoy with friends and family,” they commented.
“Opening EARL at Sydney Airport feels like a significant milestone in our journey, blending our passion for premium dining with a truly global audience.”
EARL is renowned for its focus on quality and sustainability, aligning perfectly with Sydney Airport’s commitment to providing exceptional and responsible dining options.
Sydney Airport Group Executive Commercial Mark Zaouk said: “We are continually innovating our food & beverage options to meet changing consumer tastes, elevating our wellbeing offering while keeping true to the fast-paced environment of our dining precincts.
“The introduction of these new brands reflects our commitment to enhancing the passenger experience and offering a diverse and dynamic range of dining choices. We are excited to see how BARista, EARL, East x West and Sydney Coffee Trader will contribute to making Sydney Airport a destination in itself.”
BARista will open its doors later this month, offering international travellers a premium coffee experience alongside a selection of standout gourmet dishes including the Benedict Croissant, a signature cheeseburger and flavourful Katsu Sando (crispy chicken sandwich).
East x West, which is also set to open later this year, will offer a vibrant fusion of East Asian and Western culinary influences. The venue will hero Ramen dishes accompanied by a election of spring rolls, dumplings and handmade bao.
Passengers looking for something lighter can enjoy crunchy lotus chips and edamame paired with Sapporo Premium Black on tap, a rare find in Australia and exclusive to the East x West brand. Adding to the experience, East x West will feature a dedicated mixologist crafting cocktails, along with a curated menu of Japanese whiskies and fine wines.
Sydney Coffee Trader, located within the T1 International arrivals hall, will showcase high-quality coffee in partnership with Seven Miles Coffee Roasters.
The menu highlights gourmet bagels loaded with fillings and oversized sandwiches complemented by freshly made salads and chia puddings.
“As a local roaster, we’re excited to be partnering with Sydney Coffee Trader in showcasing our city’s vibrant coffee culture,” said Seven Miles Coffee Roasters General Manager James Bailey. “I think this venue perfectly combines a distinctive menu of locally sourced flavours with a unique coffee experience that travellers and guests are going to love.”
Emirates Leisure Retail Regional Director and General Manager ANZ Davina Connell stated, “We are thrilled to build on our strong partnership with Sydney Airport as these diverse dining options are set to elevate the airport experience to new levels.
“Whether you’re a coffee connoisseur in search of a smooth brew to rival your favourite local café, or ready to unwind with high-street-quality Asian-inspired dishes or a quick bite, there is something to satisfy every craving.
“These new food brands represent a significant step forward in enhancing the airport’s culinary landscape, and we look forward to unveiling them in the coming months.”
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