AUSTRALIA. Heinemann Tax & Duty Free, Trippas White Group and Bacardi have opened a Bombay Sapphire pop-up bar at Sydney Airport’s International Terminal (T1). It is located in the Coast Café + Bar within the T1 fashion zone and offers Bombay Sapphire gin and tonic cocktails. The pop-up bar will remain open throughout the Australian summer.
In 2016, Heinemann collaborated with Trippas White Group to open two dining concepts, Coast Café + Bar and Bridge Bar, at Sydney Airport in partnership with Australian restaurateur Luke Mangan.
Mangan said that the botanicals used in gin lend themselves to pairing with food. “With its hints of juniper, citrus and spice, gin and tonic cocktails are my favourite and I couldn’t think of a better drink to pair with our dishes at Coast Café + Bar.
“The creamy feta and spicy chilli in the bruschetta of tomato, olives, feta, onion, capsicum, basil & chili, balances really well with a good gin and tonic, as does our sourdough served with extra virgin olive oil, marinated olives with dukkah spices and feta. Our pork belly bao with fragrant hoisin sauce, cucumber and spring onion pairs with a Bombay Sapphire gin and tonic.”
Heinemann Australia Managing Director Richard Goodman said the new space reflects the strong partnerships in the business.
“We are proud to work with both Trippas White Group and Bacardi Group to bring this activation to life. It is collaborations like these that allow us to be innovative, delighting our customers along the way.”
