SYDNEY AIRPORT: T3 – the Qantas terminal to get food and beverage upgrade

Sydney Airport has launched Phase One of its Terminal 3 (T3) dining and retail redevelopment, promising an initial three new food outlets.

Terminal tastemaker

This first phase promises an eventual 14 new food and beverage venues. The Airport has revealed the first three: Maggio’s, Slim’s Quality Burgers, and Loulou. The Airport versions of successful suburban venues bring their own distinctive style and cult followings.

The overhaul comes as part of Sydney Airport’s broader mission to deceive you into thinking the terminal is a space for high-end dining rather than the transit corridor that it is in fact.

“T3 Domestic is not just a terminal; it’s a gateway for millions of passengers. We’re transforming the dining and specialty retail areas by securing iconic brands that reflect the premium offering T3 is known for.”

Mark Zaouk, Group Executive Commercial at Sydney Airport

I’m not convinced that a burger joint, a sandwich bar, and a pastry shop will make T3 into a ‘premium offering’ but what do I know?

First three: Maggio’s, Slim’s, and Loulou

Here are some details of the first three venues that will lead the project. They are the first time these venues have been housed in any airport in Australia.

Maggio’s (originally from Cammeray and now opening in the Concourse)
A Sydney North Shore staple since 1998, Maggio’s is bringing its full Italian comfort food menu to the airport. That includes freshly filled cannoli and ricotta cheesecakes, homemade lasagna, chilli scrambled eggs with broccolini, and maritozzi buns.

“We’ve built a loyal community at Cammeray and North Ryde, and we’re so excited to bring our food to a new audience.”

Co-founder Andrew Maggio.

Slim’s Quality Burgers
This is faux American diner nostalgia. Slim’s is known for its cheeseburgers, crispy chicken tenders, sundaes, and loaded bacon fries. It’s fast-casual dining.

Loulou (Boulangerie)
Loulou, the Lavender Bay boulangerie and bistro, is famed for its croissants, pâtés, and baguette sandwiches. You can also pick up last-minute gourmet gifts, fine foods, or a pre-flight snack.

“We’re excited for our humble neighbourhood French hospitality to come to T3.”

Adam Petta, CEO of Loulou’s parent group Etymon

More to come

Sydney Airport has also announced the roll out 11 more food and beverage brands over the coming months.

These will join recent additions like Luke Mangan’s Bar & Bistro, the Stone & Wood airport bar, and the Heinemann Domestic ‘concept store’.

Retail follows food’s lead

This first rollout is focused on dining, but will be followed by a revamped retail precinct. The airport also promises better wayfinding – we used to call that ‘signage’, and updated furniture.

This is part of the ‘destinisation’ of airports, where a domestic terminal becomes a ‘lifestyle hub’ to generate more revenue for airport owners. I’m not sure passengers want airports to function as ‘lifestyle hubs’ over their actual purpose as efficient and comfortable transit zones for boarding or disembarking an aircraft. But that’s just me.

Pop-ups during the dust

Expect some disruption at T3 while these ‘improvements’ are implemented. Sydney Airport has made plans so that travellers can grab a fresh coffee and food from pop-up carts. They will include brands such as York Street Coffee, Sushi Saikou, and Baker’s Cut.

Venue opening dates

The first venues are scheduled to open in late 2025, just in time for summer and peak travel season for domestic routes.

The full 14-venue dining refresh and upgraded retail space will follow in staged phases through 2026.

2PAXfly Takeout

Sydney Airport’s T3 upgrade won’t make your access easier or your boarding or flight faster, but it could make your wait less painful and more distracted, with a French fancy or a burger and chips.

Personally, I will probably avoid these outlets, preferring a drink in the lounge. Mind you, if the quality of the food offered in the Qantas lounges continues to decline, I might be joining my husband out on the concourse to find something edible.