Icebergs Dining Room and Bar redefines luxury dining at Sydney Airport’s Qantas Domestic Terminal

Open seven days a week, Icebergs Dining Room and Bar at Sydney Airport’s Qantas Domestic Terminal doesn’t just elevate the pre-flight experience — it reframes it. For travellers seeking premium dining, considered design and a sense of calm before take-off, this is now one of Sydney Airport’s most compelling destinations.

Sydney Airport isn’t typically associated with long lunches or lingering cocktails, but Icebergs Dining Room and Bar is quietly changing that narrative. The iconic hospitality group has officially opened at Sydney Airport’s Qantas Domestic Terminal (T3), bringing its signature Bondi polish to one of the country’s busiest travel hubs — and setting a new benchmark for luxury airport dining in Australia.

For Icebergs, this latest opening marks a natural evolution of the brand. With more than two decades at its Bondi flagship and a harbour-side outpost at Crown Sydney, the group is well versed in delivering refined, relaxed hospitality. Translating that experience into an airport environment — where time is tight and movement constant — was always going to be ambitious. But that challenge, according to Icebergs Group CEO Tasso Della Noce, was exactly the appeal.

The goal was to give Qantas domestic travellers a sense of the warmth, service and atmosphere Icebergs is known for, while adapting it to suit everything from quick pre-boarding stops to unhurried meals before departure. The result is a thoughtfully designed venue that balances speed, flexibility and indulgence — all without losing its coastal soul.

Located in the heart of the T3 Qantas Domestic Terminal, the space is divided into interconnected experiences. Icebergs Caffè To Go caters to travellers on the move, offering premium Vittoria coffee, fine teas and freshly squeezed orange juice made to order. The food selection leans elevated yet familiar, with exclusive Sonoma pastries including finger buns, coconut croissants, mortadella and fermented chilli focaccia, and a Tokyo 7/11–inspired egg sandwich that feels perfectly pitched for early flights and tight connections.

For those with time to spare, Icebergs Bar and Kitchen offers a more relaxed airport dining experience. Guests can order at the bar or via QR code, enjoying IDRB signature cocktails, curated wines and craft beers alongside a menu inspired by the Bondi original. Favourites like the famed Iceburger sit comfortably alongside more refined plates, making it an easy choice for solo travellers, business meetings, families or friends beginning a trip together.

Travellers seeking a truly elevated pre-flight experience can opt for the full-service, coursed menu — a tailored expression of traditional Icebergs dining that brings the rhythm of a Bondi lunch into the airport, without feeling rushed or transactional.

Design is central to the experience. Longtime collaborators Lazzarini Pickering Architects were tasked with reinterpreting Icebergs’ coastal aesthetic for a fast-paced travel environment. Curves, screens and soft lighting guide guests through the space, creating calm within movement. Materials echo the Bondi flagship, from wave-inspired banquettes to hand-glazed Tuscan tiles used across tables and benches. The effect is tactile, timeless and grounding — a rare sense of place inside an airport terminal.

In the kitchen, Icebergs Dining Room and Bar culinary director Alex Prichard continues the group’s commitment to local producers and artisans, sourcing from long-standing partners including Westholme Wagyu, Newcastle Greens and Sonoma Bakery. Opening menu highlights include spaghetti vongole with Goolwa pipis and Pilu bottarga, Southern Highlands sirloin with café de Paris butter, and Icebergs’ signature tiramisu made with Whittaker’s chocolate and Vittoria Coffee.

On the drinks front, beverage director Matty Opai has curated a list that captures Icebergs’ Italo-beachside energy while remaining airport-appropriate. Breakfast cocktails are a highlight, alongside the IDRB No. 8 — a blend of Ketel One vodka, Campari and ruby red grapefruit — and a thoughtfully evolving wine list that balances iconic labels with new discoveries.