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Aviation Pier Café and Bar


passion for travelling and surfing also led

Dan Pappas to the source of good coffee –

he soon found that some of his favourite

surf spots in Indonesia, Central and South

America not only had great coastal breaks they

also grew great beans, allowing him the golden

opportunity to mix business and pleasure, and

Fonzie Abbott coffee was born. Now locals in

the know head direct to the source, the roastery

in Albion (only minutes from Brisbane Airport),

and frequent flying fans head to its newest café

corner in Brisbane Airport’s Domestic Terminal,

the rustic décor a mini match of the Albion HQ

to make them feel right at home.

It’s no coincidence that the travelling Pappas

should see his favourite brew in an airport

terminal. When Brisbane Airport was planning

the redevelopment of its food court in the

Domestic Terminal it took its inspiration from

Food blogger



dines out at

Brisbane Airport and finds

some city favourites have

moved in…

the best foodie hangouts in the city, from the

Valley to West End, and from the river to

the beach, and Fonzie Abbott’s coffee can be

found at many of them. The coffee served at

the terminal is the popular signature Highside

blend, fresh roasted and served up with a view of

the airside action.

Where Fonzie’s is designed for a quick

getaway, other new arrivals at the food court

mimic the buzzy atmosphere of their high street

counterparts with share tables, easy to eat one

bowl dishes, small taster plates and a reinvention

of all-time favourites like fish (craft beer-

battered, for example) and chips or gourmeted-

up burgers (wagyu, soft shell crab).

Chop Chop Chang’s caused a stir when it first

arrived in West End’s main street with its long

bench tables and its modern take on pan-Asian

street food, quick and made to order with fresh

local ingredients. It’s a pared down menu at the

airport but some of the hot favourites are there –

steamed pork and chive dumplings, chilli-infused

salt and pepper squid tentacles, crispy whole

school prawns and red duck curry, as well as

some custom plates.

It’s a tempter for travellers to allow more time

to chill – and eat – before a flight and avoid

the stress of rushing for a plane. The new

Glasshouse Bar even opens at 4.30am so

early birds can still catch their smashed avo

on sourdough or dine out on the breakfast

skillet of free range fried eggs, pork and

parsley sausage, Chriberg double-smoked

bacon, mushrooms, roasted cherry

tomatoes, avocado and sourdough toast.

Later, a porterhouse steak may be called for

with a glass of red wine or a local craft brew

– Green Beacon and Newstead Brewery

both supply from their brewhouses

– and, just as you’d expect in the

Valley or a local on any Thursday and

Friday night in Brissy, there’s some live music to

start the weekend wind down as the sun sets.

The Glasshouse Bar takes its name from the

mountains that pop up on the horizon to the

north of Brisbane towards the Sunshine Coast

and it offers its own view of planes as they

take-off or taxi up to the gates behind the open

kitchen and bar, and so its window-seat tables are

as sought after as any on Brisbane’s riverfront.

But one of the best kept secrets of dining out

at the Domestic Terminal is Aviation Pier Café

and Bar, a bit further to walk but closer to the

departure gates (Gate 43) and a bit quieter to

enjoy a plate of a house specialty – barbecue

chicken wings with Woombye (Sunshine Coast)

blue cheese dressing.

I used to be the sort of traveller who arrived at

the airport as late as I could to board the plane

without actually missing it, but now I’ve changed

my tactics and make time – at least for a cocktail

or my favourite coffee – to enjoy the departure.

Find out more about dining options at Brisbane

Airport at

. Follow Kerry

Heaney at

Glasshouse Bar

Chop Chop Chang’s