Even if you are flying domestically within Australia, there is no reason that can't get that international flavour at the Domestic Terminal. Let's go round the world, one menu at a time, starting with the local favourite.
What could be more Aussie than a bucket of prawns at Graze Grill & Bar (near Gates 16-21) from Mooloolaba on the Sunshine Coast, served with lemon, chilli aioli and grilled bread, and a finger bowl with lemon slice for clean hands before departing. Graze amps up the Aussie flavours in its most popular dish, the reef and beef burger where Mooloolaba prawns collide with premium marble count 7+ Wagyu beef on a brioche bun made fresh daily by Brisbane’s Brasserie Bread.
Carl’s Jr (opposite Gate 40) may be famous for its American style burgers but go beyond the fire-grilled double western bacon cheeseburger and jalapeno thickburger and wrap your lips around a hand-scooped chocolate chip cookie ice cream sandwich. Some call this a chipwich, but whatever you call this delicious indulgence you won’t regret giving it a try. Although ice cream sandwiches were created in New York in 1899, it wasn’t until 1979 that someone thought of using choc chip cookies. Legend says that 25,000 chipwiches were sold from New York street carts just on the first day and you’ll need to try one to find out why.
There are few things more Japanese than the precision, presentation and umami flavour factor of the bento box, a tradition that dates from the days when farmers, hunters and warriors took packed lunches to work in the fields. These days, some Japanese mum's spend up to 45 minutes creating a bento box lunch for their child. For them, the boxes have transformed from a simple lunch to a social status marker and a Japanese art form. Fortunately you won’t have to wait that long for bento boxes at Sushi Sushi (opposite Gate 40) which include a selection of sashimi, nigiri and salmon tobiko along with Japanese salads, wasabi and Asian ginger.
Roll’d Vietnamese (Food Court, near Gate 22) serves rice paper rolls just like you’ll find on every street corner of Hanoi, freshly made by hand and filled with vibrant greens, vermicelli, herbs and a choice of proteins. Team it with hoisin or nuoc mam (fish) sauce for an authentic flavour but do be tempted by the Aussie twists of tofu, barramundi and the poached chicken breast and avocado combo. The top roller at Roll’d can produce a record 167 tasty parcels in an hour, but the average kitchen hand’s output is still an impressive 100 rolls every 60 minutes.
Check out the dining guide to find more international flavours on the menu at the Domestic Terminal.