Be Like Mike: Local chef Mike McEnearney brings home cooking to Sydney Airport’s T1 International

AUSTRALIA. A popular local restaurant championing home-style cooking has opened a sister concept at Sydney Airport’s T1 International.

Kitchen by Mike, from executive chef and founder Mike McEnearney, completes the line-up of eateries at the airport’s City View precinct. It also features The Bistro by Wolfgang Puck, Benny Burger by Shannon Bennett, Joe & The Juice, and Heineken House by Heineken.

Kitchen by Mike at Sydney Airport T1 International terminal facade
A rotating menu at Kitchen by Mike offers diners a selection of casual eats

The 90-seat Kitchen by Mike offers a “relaxed, canteen-style dining experience serving fresh seasonal fare from the open-plan kitchen”.

Who is Mike McEnearney?

Mike McEnearney began his career in 1990, cooking at Sydney’s renowned Rockpool. He then moved to London, where he worked at the Michelin-starred Pied a Terre, and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s.

McEnearney returned to Australia in 2006 to lead the kitchen at Rockpool. In 2010 he spent a year baking at Iggy’s Bread of the World, then in 2011 launched Mike’s Table, an underground dining experience that gained cult status.

Kitchen by Mike opened in February 2012 and was awarded Best Café in the Time Out Sydney Food Awards. The canteen style eatery champions egalitarian dining using local seasonal produce. In 2014, McEnearney created the first urban physic garden, putting a new spin on the kitchen garden.

His cookbook ‘Kitchen by Mike’ was published in August 2014 and was awarded the 2015 Gourmand award for best cookbook written by a chef in the world.

McEnearney is executive chef and owner of Kitchen by Mike and No.1 Bent St, also located in Sydney, which offers a slightly more refined dining experience and gives McEnearney “the freedom to cook beyond the canteen, to create stand-alone dishes” as shown in the video below.

Sydney Airport General Manager Retail Glyn Williams commented: “The City View precinct heralds a new era for dining at Sydney Airport and we are very pleased to see the transformation complete with the opening of Kitchen by Mike.

“Travellers can enjoy a fantastic dining experience with a strong selection of global and local brands to suit all budgets.

“We have already received exceptionally positive feedback on the dining concepts we’ve brought to the airport, and are confident Kitchen by Mike will be a welcome addition.”

McEnearney said he had focused on using seasonal and ethically-sourced market produce at the new restaurant. A rotating menu offers diners a selection of casual eats including wood-roasted meats such as Kurobutta ham with mash and cumberland sauce; wood-roasted herb chicken with carrots and salsa verde; and mackerel with asparagus and herb butter.

The dining menu also features an array of salads such as peach, fennel, olive and pine nut salad; green bean, fig, hazelnut and feta salad; cucumber with mirin and sesame; woodfired pumpkin with nigella seeds; avocado with black bean vinaigrette; and watermelon and heirloom tomatoes with chilli salt.

A local growers’ wine list complements the food menu and includes the house label ‘By Mike’. The label’s white wine was made in collaboration with David Lowe of Mudgee, while the red wine was produced in collaboration with Rose Kentish in the McLaren Vale, South Australia.

McEnearney has also created made-to-order ‘Fly By Mike’ carry on tray-packs for travellers in a hurry. They can select from Kitchen by Mike salads and roast vegetables; light meat and fish dishes; homemade cakes and puddings; and seasonal fruit.

McEnearney’s ‘Mike at Home’ range, which includes his signature jams and condiments and cookbook ‘Kitchen by Mike’, will be available to purchase at the restaurant.

kitchen by mike chef
Mike McEnearney emphasises a new and simple way to dine at his restaurants

Kitchen by Mike will serve breakfast, lunch and dinner with extended trading hours from 6am to 10pm.

The space was custom designed by Australian architect Mike McCann of Dreamtime Australia Design for Sydney Airport, and takes inspiration from the restaurant’s previous industrial residence in Rosebery, New South Wales.

The interior is composed of warm timbers and industrial metallic finishes matched with natural fibres. It features polished concrete communal tables and utilitarian chairs across two levels. The restaurant also offers views of the city skyline and airfield.

Kitchen by Mike at Sydney Airport T1 International terminal interior
Kitchen by Mike’s design takes inspiration from the restaurant’s previous industrial residence in Rosebery, New South Wales

NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.

Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.

The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards.

FAB 2017 , hosted by Greater Toronto Airports Authority, will take place in Toronto on 21-23 June. For details, click here.

 

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