• Licensed

Many seasoned travellers would laugh at the idea of a premium airport dining experience, well aware that greasy fast food is ordinarily the best on offer. Therefore, the arrival of The Bistro by Wolfgang Puck to Sydney International Airport has really thrown a spanner in the works, allowing travellers to expect casual yet quality fare while waiting for their boarding call.

Food was always on the cards for Wolfgang Puck, who grew up cooking alongside his chef mother in Austria. With her encouragement, he enlisted in culinary school at the age of 14. Wolfgang then worked his way through some of Europe’s best kitchens before setting his sights on Los Angeles, where he became part-owner of the much acclaimed restaurant, Ma Maison.

Wolfgang is backed by an impressive list of gourmet credentials – aside from catering for Hollywood stars; he now owns a global restaurant empire that champions his personal commitment to providing diners with fresh, natural and organic products that are sustainably sourced. The Bistro by Wolfgang Puck is no exception, where Executive Chef, Craig Johnston, works with local ingredients to produce a fresh and interesting all-day menu.

Like Wolfgang, Craig’s roots in the restaurant industry were placed at a young age, growing up in a family of hospitality professionals. After completing his studies in hotel and restaurant management, he undertook an apprenticeship in a Michelin-starred restaurant where he thrived under the pressure and committed himself to a career in the kitchen.

At The Bistro by Wolfgang Puck, Craig has turned his focus to producing comforting food made from scratch. He works closely with local suppliers to ensure only the best ingredients are used, including free-range eggs from Fountaindale and poultry from Tamworth Farm.

Regardless of your flight time, you’ll be sure to get a delicious meal. For breakfast, don’t look past the soft buttermilk pancakes, lightly spiced with cinnamon and served with salted maple butter.

A range of gourmet pizzas is served from breakfast through to dinner, made in the venue’s custom-built pizza oven that ensures a perfectly cooked base every time.

If you’re after something more substantial come lunchtime, don’t go past the house-made Wagyu burgers with a decadent side of truffle potato chips. Other featured dishes include steak frites with asparagus, and Wolfgang’s signature chopped salad, a refreshing meal option.

Light snacks and small share plates are ideally matched with a glass of wine from the impressive list. Curated by Sommelier, Michael Shipley, the list includes both local and international offerings bound to suit the most discerning palates.

The contemporary and elegant fit-out features copper tones that create a warm and inviting atmosphere across the double storied restaurant, complete with a mezzanine dining area.

The Bistro by Wolfgang Puck is here to change the face of airport dining for good. With top-notch views over the airfield and Sydney’s skyline to accompany your meal, you’ll be hard pressed to leave for the boarding gate.

Locate The Bistro by Wolfgang Puck

International Airport Station, Sydney, Mascot, New South Wales, Australia


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