Sydney International Terminal

PROJECT

Part of the $500M STAR re-development.

TASK

One of Brain & Poulter’s tasks was to develop a concept for the premium airside food precinct that encapsulated the essence of Sydney.

OUTCOME

With only 6 tenancies sustainable, B&P created the ‘Sydney Boulevard’ concept that brought together the memories of Sydney food from seafood at The Rocks to Yum Cha in Chinatown to pizza in Lygon Street or a beer in a Paddington pub.

The concept gave clear direction to the interior designers in terms of materials and shop fronts that were quintessential Sydney – bluestone, retractable shopfronts, indoor/outdoor seating.

Of course, most high street operators are aware of the high percentage of rent paid for ‘on-airport’ outlets, but are unaware of the trading potential available from this captive market.

With consultants who have owned and operated their own ‘hatted’ restaurants, B&P was able to access key target tenants because of the authority and respect we command from operators.

As a result, leading Sydney restaurateurs were secured through our leasing team on excellent terms to deliver bespoke slow food concepts for the first time at T1.