Star chef leads new eating options at Sydney, Melbourne airports

From the dry sandwiches and bad coffee many remember as on offer in last century’s airports, in-terminal dining has come a long way.

Though basic needs like edibility and nutrition are good reasons for things to have evolved, pundits say two factors have elevated the offerings.

While chains began appearing in terminals in the 1980s, our flying habits changed after September 11 – the tragic event of 2001 that caused travellers to habitually arrive for their flights earlier and hence, have more time airside to fill.

That combined with the world’s growing culinary literacy, meant airports, like shopping malls, were fertile ground for a foodie revolution.

And aren’t we glad.

The most recent gain in pre-flight dining is the arrival of Luke Mangan at Sydney Airport. One of Australia’s best and most celebrated chefs and restaurateurs, Mangan is already no stranger to taking flight. His business has spread its wings to ventures near and far, including onboard P&O Carnival Cruise ships. Having created culinary magic for celebrities, he even cooked at the 2004 wedding of the newly crowned King Frederik and Queen Mary of Denmark.

Travellers will find the all-day Luke’s Bistro & Bar through security at Sydney Domestic, with 200 seats split between the bar for quick bites and booths and tables for longer transits. The menu offers bagels, burgers and bar snacks at one end of the scale and a seafood bar and champagne at the other.

Luke Mangan’s Bar & Bistro spearheads a slew of new food and beverage offerings across all three Sydney Airport terminals. The T2 and T3 domestic terminals have recently welcomed KFC, Oporto, Liv Eat, Loop Bagels, Taste of Thai, and Espresso@T3 with Sydney Coffee Exports, Great Northern Bar, the Stone and Wood Bar and All Press coming soon.