It looks like we can all enjoy an upgrade on our next flying experience thanks to the plethora of new eateries expected to reach Sydney Airport shortly. It’s out with the fast food tradition of travel life and in with the gourmet for the city’s international terminal, which is in the midst of a major overhaul.

Wolfgang Puck was first cab off the rank, introducing The Bistro by Wolfgang Puck to the T1 International Departures lounge last year. Joining the trattoria-style experience will be four other renowned food brands which will form the City View precinct.

Shannon Bennett’s first meat-offering Benny Burger, created especially for the Sydney Airport will be making its debut. The Aussie chef’s bespoke burger joint focuses on crafting hearty options from organic and wild-sourced ingredients. The burger restaurant’s signature is The Chang – a combination of Blackmore Wagyu beef, a free-range fried egg and pickled beetroot.

Beloved Sydney venue Kitchen By Mike will also be introducing an airport outlet. Expected to land in February of 2017, the now closed Rosebery café was once a hub of fresh salads and gourmet sandwiches. It’s expected that the airport version from Chef Mike McEnearney will focus on a similar menu, including a Fly By Mike bento-box style option.

For those feeling thirsty, there will be Danish chain Joe & The Juice on hand for a fresh squeeze or bespoke blend of coffee pre-flight. Heineken fans will also be able to visit the House by Heineken, for steins and hearty meals aplenty before you board.

Says Sydney Airport General Manager of Retail Glyn Williams the dining overhaul is one that has been specifically designed to cater to each and every kind of traveller (and taste bud): “We are thrilled to announce compelling line-up of local and international food brands at T1 as the transformation of our food and dining offering continues. The City View precinct heralds a new era for dining at Sydney Airport and will offer passengers a selection of exciting and fresh concepts that range from premium dine-in to more casual fare.”