Foodies

Kitchen by Mike takes up residence at Sydney Airport

Popular Sydney eatery Kitchen by Mike has officially opened in the new City View precinct at Sydney Airport’s T1 International.

The 90-seat restaurant offers passengers a relaxed, canteen-style dining experience serving fresh seasonal fare from the open-plan kitchen. True to the legacy established by Kitchen by Mike’s executive chef and founder, Mike McEnearney, the menu champions generous home-style cooking.

Sydney Airport General Manager Retail Glyn Williams said the City View dining precinct is proving to be immensely popular with passengers, and Kitchen by Mike will complete the offering.

“The City View precinct heralds a new era for dining at Sydney Airport and we are very pleased to see the transformation complete with the opening of Kitchen by Mike,” Mr Williams said.

“Travellers can enjoy a fantastic dining experience with a strong selection of global and local brands to suit all budgets.

“We have already received exceptionally positive feedback on the dining concepts we’ve brought to the airport, and are confident Kitchen by Mike will be a welcome addition.”

Seasonal and ethically-sourced market produce are at the centre of Mr McEnearney’s newest restaurant. The rotating menu offer diners a selection of casual eats with unrivalled freshness, including wood-roasted meats such as Kurobutta ham with mash and cumberland sauce; wood-roasted herb chicken with carrots and salsa verde; and mackerel with asparagus and herb butter.

Passengers can also enjoy a fresh array of salads such as peach, fennel, olive and pine nut salad; green bean, fig, hazelnut and feta salad; cucumber with mirin and sesame; woodfired pumpkin with nigella seeds; avocado with black bean vinaigrette; or watermelon and heirloom tomatoes with chilli salt.

The food menu is complemented by a local growers’ wine list including the house label ‘By Mike’. The label’s white wine was made in collaboration with David Lowe of Mudgee, while the red wine was produced in collaboration with Rose Kentish in the McLaren Vale, South Australia.

For those on the go, Mike has created Fly By Mike carry on tray-packs, which are made to order. Passengers can select from classic Kitchen by Mike salads and roast vegetables; light meat and fish dishes; homemade cakes and puddings and seasonal fruit to enjoy a healthy meal in the air.

Passengers will also be able to purchase Mike’s famous Mike at Home range including his signature jams and condiments and his award-winning cookbook, Kitchen by Mike – a unique souvenir or gift for departing visitors and a taste of home for departing Sydneysiders.

Catering to the unique airport environment, Kitchen by Mike will serve breakfast, lunch and dinner with extended trading hours from 6am to 10pm. Sydney Airport is the only Australian airport where the popular brand can be enjoyed.

The space was custom designed by award-winning Australian architect Mike McCann of Dreamtime Australia Design for Sydney Airport, and takes inspiration from the restaurant’s previous industrial residence in Rosebery, New South Wales.

The interior is composed of warm timbers and industrial metallic finishes matched with natural fibres. It celebrates the experience of shared dining with polished concrete communal tables and stylish utilitarian chairs split across a striking two levels. The space has an inviting and spacious feel, affording passengers a place to relax in style while taking in uninterrupted views of the city skyline and airfield.

Kitchen by Mike is the final eatery to join the new City View dining precinct, also home to The Bistro by Wolfgang Puck, Benny Burger by Shannon Bennett, Joe & The Juice and Heineken House by Heineken.

Kitchen by Mike is located at T1 International beyond customs.

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