No trip to Sydney is complete without a snap from the aqua expanse of Maurice Terzini’s Icebergs Dining + Bar. After more than two decades serving the people of Bondi, the Eastern Suburbs mainstay will open a new spin-off at an unexpected location: Sydney airport.

Icebergs Bar + Kitchen will open in mid-2025 in terminal 3 meaning travellers can trade in the fridge cold salad wraps for an Iceberg’s pastry, grab-and-go breakfasts and a killer coffee. With nearly half of all airport food and drink trade happening in the morning, the new venue will have a strong emphasis on cafe-style trade, and much less of a restaurant atmosphere. It will, however, have a bar, because the airport lounge is a lawless place and it’s always five o’clock somewhere.

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The airport outlet will bring the same beachy design as its Bondi parent restaurant, with the fitout drawn up by Rome-based architect, Carl Pickering, the man responsible for the waterfront restaurant’s clean lines and azure pallet.

Terzini is the latest heavyweight chef to break ground at Sydney Airport, as the operator pushes to transform the space into a luxury food destination akin to sleek airports around the world that put restaurant experiences at the fore.

Sydney Airport is now home to a Champagne and oyster bar by Luke Mangan, a bistro by internationally renowned Wolfgang Puck and Mike McEnearney’s Kitchen by Mike, and soon, a little piece of Bondi by the tarmac.

Icebergs Bar + Kitchen will open at Sydney Airport terminal 3 mid-2025.

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