Terminal 1 takes airport food to new heights
It’s WA’s busiest restaurant precinct, with a passing captive audience of more than nine million people a year.
It’s the new Terminal 1 at Perth Airport, which its bosses claim ushers in an exciting era for quality food and beverages.
Fiona Lander with waiter Shelby Pringle in the Long Neck bar and restaurant.
But how good can it be, given the reputation of airports for limp pre-packed sandwiches, factory salads and reheated snack food, all at high prices?
“The new outlets at T1 represent a huge shift in thinking for Perth Airport,” Westralian Airports head of corporate affairs Fiona Lander said.
“It recognises the importance of authenticity, value for money, quality of service and a range of choices to suit different travel times.”
A visit to T1 tested the venues and their menus.
Prices are an obvious and welcome change, with the Long Neck pub-style venue offering favourites such as burgers, steaks, grilled barramundi and pulled pork roll sandwiches.
“These are better than High Street prices,” owner-operator and chef Chris Taylor said.
“The big change for an airport, we make all of our food on the premises with a fresh, local, made-to-order focus.”
Our picks are the espresso coffee at Toby’s Estate, slow-cooked meatballs at Long Neck and the braised WA pork belly with apple coleslaw at Harvest.
Source: Yahoo 7 News, Rob Broadfield, 2nd February 2016
