“It’s not going to be a restaurant,” Terzini emphasises. He wants to bring Icebergs’ level of detail and attention to food,drinks and service,while giving travellers what they need. With as much as 40 per cent of airport food and beverage trade in the morning,Terzini explains there will be a heavy emphasis on the coffee and Italian breakfast offering at Icebergs Bar + Kitchen.

There are plans for grab-and-go items,its own range of pastries,tie-ins with outside bakeries,and a serious Icebergs-style bar.

Sydney international airport has upped its food game in recent years withThe Bistro by Wolfgang Puck and PappaRich restaurants,and last December celebrity chefLuke Mangan checked in at T3 with an eponymous new bistro and bar serving oysters,sashimi and champagne,which will be joined by the new Icebergs venture.

Australia is catching up with some of the world’s airports,where serious food offerings are entrenched.

“We aim to offer a unique experience that will leave a lasting impression on both locals and international travellers,” Terzini says. “We’re not just opening a venue. We’re bringing a slice of Sydney’s heart to the airport.”