Travellers usually have complaints against the airport restaurants for serving stale food, but Sydney Airport has taken a proactive step towards offering a range of ethnic cuisine to the travellers with the help of Danks Street Depot, Australia’s popular suburban café.
In partnership with global airport food court specialist consultancy SSP, the iconic Sydney café, has opened its first concession.
Danks Street Depot (DSD) has quickly adapted itself to the busy airport environment. The outlet is serving up the best in seasonal and sustainable produce in the food precinct. On the departures level of Sydney International Airport and is so far successful in doing justice to the diversity and quality of Australian food and flavours.
FRESH AND WHOLESOME
The outlet prepares its artisan inspired food in an open kitchen and gets all its fresh ingredients from trusted local growers, minimizing unnecessary transportation and storage.
Owner and executive chef of Danks Street Depot, Jared Ingersoll who earned himself the title of ’high priest of contemporary Sydney fare’ by the respected Sydney Morning Herald Good Food Guide predicts that the increasing prevalence of low cost carriers will raise demand for good food and drink from travellers before they board their planes. “There’s the potential to do something really special,” he says.
The retail design provides a relaxing environment and is well beyond the expectations of seasoned airport patrons. Sydney Airport Corporation GM retail Derek Larsen said the facility’s aim was to align with partners who “share our determination to offer an outstanding airport and who are committed to excellence in everything they do”.
“Danks Street Depot is one such establishment. We are thrilled they have opened a site in T1 given their understanding and appreciation of the dynamic experience we aim to provide for the 38,000 visitors who pass through T1 daily,” said Larsen.
In partnership with global airport food court specialist consultancy SSP, the iconic Sydney café, has opened its first concession.
Danks Street Depot (DSD) has quickly adapted itself to the busy airport environment. The outlet is serving up the best in seasonal and sustainable produce in the food precinct. On the departures level of Sydney International Airport and is so far successful in doing justice to the diversity and quality of Australian food and flavours.
FRESH AND WHOLESOME
The outlet prepares its artisan inspired food in an open kitchen and gets all its fresh ingredients from trusted local growers, minimizing unnecessary transportation and storage.
Owner and executive chef of Danks Street Depot, Jared Ingersoll who earned himself the title of ’high priest of contemporary Sydney fare’ by the respected Sydney Morning Herald Good Food Guide predicts that the increasing prevalence of low cost carriers will raise demand for good food and drink from travellers before they board their planes. “There’s the potential to do something really special,” he says.
The retail design provides a relaxing environment and is well beyond the expectations of seasoned airport patrons. Sydney Airport Corporation GM retail Derek Larsen said the facility’s aim was to align with partners who “share our determination to offer an outstanding airport and who are committed to excellence in everything they do”.
“Danks Street Depot is one such establishment. We are thrilled they have opened a site in T1 given their understanding and appreciation of the dynamic experience we aim to provide for the 38,000 visitors who pass through T1 daily,” said Larsen.
