• Mon-Fri 7am-4pm
  • Sat-Sun 8am-4pm

$$ - $$$

  • Licensed
  • Outdoor Seating
  • Specialty Coffee

One of Sydney’s best-loved chefs, Mike McEneaney, has opened the next iteration of his hugely successful canteen-style eatery, Kitchen By Mike, at Sydney Airport. Introducing a new style of dining to the International Terminal, Mike serves honest, simple and generous food, espousing the ethos of egalitarian dining.

Located within Sydney Airport T1 International City View precinct, Kitchen by Mike delivers a new and exciting dining experience to the airport. It showcases an all-day menu that features plenty of Mike’s menu favourites, once again, using only the best seasonal and locally sourced produce. The emphasis is on a shared experience, centred on wholesome, generous and responsibly sourced food.

This philosophy stems very much from the man himself. Despite always having an interest in food, it wasn’t until the age of 18 that Mike realised he wanted to be a chef. He began his career in 1990, cooking at the internationally renowned Rockpool, before moving to London in 1996 for ten years, where he worked at the Michelin-starred Pied a Terre, and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s.

Mike returned to Australia in 2006 to lead the kitchen at Rockpool in Sydney. In 2010, he decided to step back from high end dining in order to get back to grassroots cooking and spent a year baking at Iggy’s Bread of the World. In 2011, he launched Mike’s Table, an acclaimed underground dining experience that rapidly gained cult status.

In 2012, Mike opened Kitchen by Mike, an award-winning canteen style eatery. It may have changed locations since then, but the same concept still informs each venue. Unlike the fine dining establishments at which Mike learned his trade, Kitchen by Mike challenges the existing standards of airport dining – it’s honest food, cooked simply but well.

Overseeing day-to-day creation of the fare at Kitchen by Mike is Executive Chef, Craig Johnston. Coming from a family of hospitality gurus, he has been involved in the industry for most of his life. After studying hotel and restaurant management, he quickly realised that the kitchen was where his true passion lay. Learning his trade in a tough Michelin-starred kitchen, Craig has become an incredibly hard working chef, bringing a passion for simple food made using fresh produce to his role at Kitchen by Mike.

While diners are encouraged to sit in and enjoy the architecturally designed space created by Mike McCann (Mr Wong, Felix and Grain) you can also opt for Mike’s Fly By Mike carry on tray-packs, packed fresh right in front of you. Choose from a selection of classic Kitchen by Mike salads and roast vegetables; light meat and fish dishes; homemade cakes and puddings; seasonal fruit; and a selection of health tonics such as kombucha or cold pressed juices. This game-changing idea is set to alter the way we think about flying.

Kitchen by Mike is an eatery for all. Whether you’re flying into Sydney or heading out of the foodie haven, this canteen-style eatery, with a focus on simplicity, is certainly worth a stopover.

Locate Kitchen by Mike

Pier B between Gates 10-24, International Airport, Sydney, Mascot, New South Wales, Australia


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