Brisbane Airport serves up a new International Terminal experience

Brisbane Airport’s International Terminal is getting a fresh new flavour, with a major dining and retail upgrade underway.

Travellers are starting to see the changes take shape, as new venues open and familiar favourites return with an elevated offer. By the end of 2027, the terminal will be home to 13 new and upgraded food and beverage outlets, alongside expanded retail and travel essentials.

It’s one of the most significant updates to the terminal’s retail experience in more than a decade, delivered as part of Brisbane Airport’s $5 billion Future BNE transformation designed to improve how passengers experience the terminal at every stage of their journey.

For David Oatley, Senior Commercial Manager, Commercial Property Development at Brisbane Airport, the redevelopment has been shaped by changing passenger expectations.

“The standard of food and beverage in terminals has changed, and passengers expect more,” he says.

“They want choice. Some are looking for something quick, others want to sit down and enjoy a meal before they fly, so it’s about creating something that caters to both.”

“We’ve got such a broad traveller base, so we’ve tailored the terminal to offer something for everyone, from grab-and-go through to local favourites,” David says.

“It’s not limited to just passengers - it also includes airport staff and airline partners.”

Rather than focusing on individual venues, the approach has been to create a balanced mix that works across the entire terminal, giving people more ways to spend their time depending on how they travel.

“Global brands meet the best of Brisbane,” David says.

“This is the first and last stop for visitors to south east Queensland, sometimes Australia, so we want to give them a sense of the local offer while still catering to their journey, whether they’re heading somewhere tropical or somewhere colder.”

That sense of place is carried through not just in the dining line-up, but across the broader retail experience. As part of the redevelopment, the Lotte Duty Free store will expand to almost double its current footprint, with a stronger focus on design and experience.

"Lotte have a long-standing relationship with Brisbane Airport and are a trusted partner,” David says. “We’re starting to see more experiential elements in retail, and their new store design reflects that, with elements like a perfume bar and whisky bar creating a more engaging experience for passengers."

Food and hospitality play a key role in shaping how passengers experience the airport, both before departure and on arrival. For George Drivas, Director of Airport Retail Group Australia, that role has evolved over time.

“This is the perfect first and last impression of Brisbane for travellers, and we’re proud to be part of it,” he says.

“By elevating the terminal experience, we’re creating greater opportunity for Brisbane across the board – more airlines, more routes, more visitors.”

For George, the redevelopment is also personal.

“It’s where I started,” he says.

“Seventeen years ago, this is where the business began, so being part of the next phase means a lot. As a Brisbane local, having venues in my home airport is something I’m really proud of.”

Airport Retail Group Australia is contributing to the new mix with several venues, including Kuhl-Cher Cafe, Manna and a refreshed Windmill & Co.

Windmill & Co, which has been part of the terminal since 2014, will be reworked into a more refined, modern Australian offering with global influences. The venue will also introduce a new cocktail experience in partnership with Savile Row, bringing a more considered bar offering into the terminal.

Manna will offer a European-style menu inspired by Mediterranean flavours, while Kuhl-Cher will showcase locally roasted coffee from Bowen Hills, paired with a café-style menu available throughout the day.

Designing for an airport environment requires a different approach to traditional hospitality. While the look and feel of a venue matters, how it functions behind the scenes is just as important.

"We focus heavily on layout and efficiency,” George says. “You need to get food and drinks out quickly. If the layout doesn’t work, you feel it every day."

That balance between experience and efficiency is central to the redevelopment. New technology, including kiosks and QR ordering, will give passengers more ways to order, while still allowing space for those who want to sit down and take a moment before their flight.

For George, the most anticipated moment is seeing how passengers respond when the spaces are fully open.

“Excitement,” he says. “That’s what I’m looking forward to seeing when passengers experience these spaces for the first time.”

For David, the outcome is just as much about people as it is about infrastructure.

“There’s nothing better than seeing people enjoying a space you’ve helped create,” he says. “When you walk through the terminal and see people smiling, that’s what it’s all about.”