By Marie-Antoinette Issa.
Forget limp sandwiches and reheated pies - airport dining has just had a serious glow-up.
Luke’s Bistro & Bar, tucked inside Sydney Airport’s Terminal 3 Domestic, has just been crowned Casual Dining Restaurant of the Year (Domestic Segment) at the prestigious 2025 FAB Awards in Barcelona - a global celebration of the best in food and beverage across the travel sector.
Created by celebrated Australian Chef Luke Mangan, the 200-seat venue is a first-class upgrade for travellers used to settling for convenience over quality. It’s the only domestic terminal venue in the world to take home this top title and one of just two globally to win in the category.
"This award proves that travellers don’t have to settle for average,” Luke says. "They deserve a good glass of wine, something fresh and delicious and a place that feels considered.”
The FAB judges clearly agreed. Selected from more than 430 global entries, the Sydney venue stood out for its approach to casual dining in a high-traffic environment, proving that convenience and quality no longer need to be at odds. The award also reflects a broader shift happening in airports worldwide.
"I wanted to create a restaurant in an airport, not just an airport restaurant,” explains Luke. "Travellers today are more discerning and I saw an opportunity to offer a proper, Chef-led dining experience that could rival what you'd find in the city.”
Opened in late 2023 in partnership with Airport Retail Enterprises (SSP Asia Pacific), Luke’s Bistro & Bar has taken off, bringing full-service hospitality into one of Australia’s busiest travel hubs.
From a breakfast menu built on Modern Aussie classics to lunch and dinner plates that channel Luke's signature flair, the offering includes everything from a cult-favourite Japanese egg curry sandwich to Luke’s famous prawn roll and a full seafood bar. A curated list of cocktails, local wine and craft beer rounds out the experience.
"Designing for an airport comes with its own challenges,” Luke says. "You've got limited time, a fast-paced environment and a broad range of guests. So, the menu needs to be both elevated and efficient.”
To meet those needs, the venue has been cleverly zoned: there’s a ‘Grab and Go’ bar for high-flyers in a hurry, booths for groups and families and a kitchen counter for solo diners who want to watch the magic unfold before take-off. Whether you’re breezing through or grounded by delays, it’s designed to feel more like a city bistro than a terminal pit stop.
"Winning this award really highlights how far airport dining has come,” Luke says. "There’s a real shift happening, where travellers are expecting more than just a quick sandwich. They’re looking for quality, for atmosphere, for an experience.”
That shift is exactly what inspired Luke to challenge expectations of terminal dining, blending accessibility, hospitality and design in one polished package. While Luke is the name on the door, he’s quick to credit the entire team behind the bistro.
"I’m incredibly proud of the team! This recognition is a testament to their hard work, consistency and passion. We set out to do something a little different at the airport and the team has brought that vision to life every single day.
"From the front-of-house staff to the kitchen team, everyone plays a role in making this place what it is. It’s not just about good food, it’s about creating a great experience for every guest who walks through the door.”
Whether you're catching a red-eye or touching down for a layover, Luke’s Bistro & Bar is proof you can dine in style before you fly. World-class dining doesn’t need a white tablecloth or a CBD post code, sometimes, it just needs a boarding pass.
Find Luke’s Bistro & Bar at:
Domestic Terminal 3, near Gate 2, Shiers Avenue, Mascot NSW 2020.
Open daily: 5 am-8 pm.
