AUSTRALIA | Popular Sydney restaurant Maggio's has become the first brand to open in Sydney Domestic Airport's new dining precinct.
Sydney Airport T3 domestic terminal has welcomed the much-loved Sydney institution Maggio’s as the first brand to begin trading as part of the terminal’s major dining redevelopment.
The opening of Maggio’s, the much-loved Italian pasticcerias and cafés from Sydney’s North Shore, comes at the perfect time, landing just ahead of the peak Christmas travel season.
“Opening Maggio’s at Sydney Airport is an incredibly proud moment for us. This airport first allows us to share our favourites including bombolini, pastries, fresh pasta, pizza al taglio, and hearty sandwiches made from scratch, with a whole new audience,” said Andrew Maggio, Owner of Maggio’s.
The launch of Maggio’s marks the start of the rollout of new food and beverage brands that will open throughout the coming months. The broader line-up includes a mix of local favourites and acclaimed hospitality names, adding fresh flavour and greater choice to the terminal.
The expanded dining mix has been designed to cater to the needs of modern domestic travellers, from early-morning business passengers needing a quick caffeine hit, to families and food lovers wanting a more relaxed dining experience before their flight.
“Launching Maggio’s couldn’t come at a better time, with the busy Christmas travel period about to begin. We’re proud to see our vision for dining in T3 come to life, resetting the tone for our domestic terminal and introducing travellers to a new standard of food and dining experience,” said Mark Zaouk, Sydney Airport’s Group Executive Commercial.
“This precinct has been thoughtfully curated to showcase some of Sydney’s most loved names in hospitality, and we’re especially excited for when further brands join, including Frank Camorra’s new concept Tres Tacos, premium pastries by Loulou, cult-favourite ramen at RaRa Ramen, and the iconic Icebergs.
“Passengers can look forward to discovering these exciting dining experiences in the months ahead.”
Subscribe to the Restaurant & Café newsletter for weekly industry updates and event coverage.
