Sydney Airport unveils T3 terminal transformation with new dining and retail brands
Posted: 4 August 2025 | Gabriel Higgins | No comments yet
Sydney Airport launches the first phase of its T3 upgrade, introducing renowned food brands and enhancing passenger experience with improved dining, retail, and ambience.
Sydney Airport
Sydney Airport (SYD) has announced the first phase of a major redevelopment of the T3 Domestic Terminal, aiming to transform its dining precinct and retail spaces into a vibrant, contemporary area that reflects modern travellers’ tastes. Phase One will introduce 14 new food and beverage concepts, with three headline brands revealed: Maggio’s, Slim’s Quality Burgers, and Loulou, all making their airport debut in late 2025.
Mark Zaouk, Group Executive Commercial at Sydney Airport, said: “T3 Domestic is not just a terminal; it’s a gateway for millions of passengers to Australia’s vibrant domestic travel market and we’re transforming the dining and speciality retail areas by securing iconic brands that reflect the premium offering T3 is known for. We’re proud to partner with brands that bring authenticity, creativity and premium quality to the terminal. This is just the beginning, we’ll soon be unveiling even more exceptional dining names, along with a revitalised specialty retail mix to match.”
Maggio’s, founded by the Maggio brothers in 1998, will serve Italian pasticceria favourites, fresh pasta, pizza, and sandwiches. Andrew Maggio said: “We’ve built a loyal community at Cammeray and North Ryde, and we’re so excited to bring our food to a new audience at the airport.” Slim’s Quality Burgers will offer nostalgic fast-casual dining with fresh, locally sourced ingredients. Loulou, known for award-winning croissants and French pastries, will also feature gourmet gifts. Adam Petta, CEO at Etymon, said: “For us, this forms a pivotal piece in Loulou’s growth strategy, allowing us to have our brand recognised alongside some of Australia’s most successful hospitality operators.”
These names join recent additions including Luke Mangan’s Bar & Bistro, Stone & Wood, and the Heinemann Domestic concept store. The redevelopment also includes upgraded shopfronts, improved wayfinding, and new greenery. During construction, passengers can access temporary pop-up carts offering coffee and fresh food from York Street Coffee, Sushi Saikou, and Baker’s Cut.
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Related topics
Airlines, Airport development, Airport leadership, Digital transformation, Food and Beverage (F&B), Non-aeronautical revenue, Operational efficiency, Passenger experience and seamless travel, Retail, Sustainability
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