Kitchen by Mike opened in 2012 and quickly became a beloved staple on the Sydney restaurant scene. Mike brought simplicity and honesty to dining with a canteen that focused on serving locally-sourced, sustainable wholefoods on an ever-evolving menu. So, when Kitchen by Mike closed the doors of its Rosebery restaurant in 2015, food lovers in Sydney were left wanting more.

However, Mike McEnearney was far from done with the Sydney food scene. In 2016, Mike opened No.1 Bent Street which brought a more formal approach to the quality produce and ethos that Kitchen by Mike was famous for. The consistency and attention to quality remained, in part due to the close relationships built with producers and suppliers such as Five Senses.

To the delight of travellers, Mike has now turned his attention to the Sydney international airport.

Remaining true to the core values of Kitchen by Mike, the airport canteen is remarkably similar to the Rosebery store, even down to the wood-fired oven. The all-day menu consists of fresh, wholesome salads, light meat dishes such as crispy pork belly and roasted za’atar chicken along with bread from the wood-fired oven. There is plenty for those with a sweet tooth as well, with cakes, cookies and seasonal fruit to go alongside the house made granola.

There is even the Fly by Mike carry-on tray, which is sure to be the best in-flight meal you’ve ever had.

Coffee comes from a sleek, matte black Synesso with your choice of a single origin or custom blend created by Mike and his team of tasters which perfectly complements their menu. It is strong, sweet and perfect to sip on while waiting for a flight. The drinks menu doesn’t stop at coffee. Grab a cold pressed juice or a kombucha for a healthy start to the holiday.

Next time you’re travelling, make sure you get to the airport early for the perfect start to your trip!

Kitchen By Mike
T1 International,
(located after security, towards gate 24)
Sydney Airport NSW

Opening Hours
Monday – Sunday: 7am – 10pm

Instagram: @kitchenbymike

© Photos provided with permission by Tim Pascoe. All rights reserved by photographer.

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