Icebergs Group has opened a venue at Sydney Airport’s Qantas Domestic Terminal, complementing the original Icebergs Dining Room and Bar in Bondi, and Icebergs Harbour Bar at Crown Sydney. 

Icebergs Group CEO Tasso Della Noce said: “We aim to bring Qantas customers the atmosphere and warmth that Icebergs Dining Room and Bar has been delivering for the past 24 years – from welcome greetings on arrival and departure to the refined service and thoughtfully designed uniforms. Our goal is to make every guest feel at ease, whether it’s their first visit or one of many for our frequent travellers.” 

Located in the heart of the T3 terminal, Icebergs Dining Room and Bar is \divided into two interconnected yet distinct areas, allowing travellers to experience it in multiple formats:

Icebergs Caffè To Go offers coffee by Vittoria Coffee, fine teas, freshly squeezed orange juice to order, as well as Sonoma pastries including: finger buns; coconut croissants; mortadella, rocket and fermented chilli focaccia; and a Tokyo 7/11 sandwich of soft boiled eggs, mayo, pepper, butter and spring onion. 

For those who have time to unwind, Icebergs Bar and Kitchen offers a casual, flexible dining experience. Guests can order at the bar or via QR code for seamless service, enjoying signature ocktails, wines and craft beers alongside a menu inspired by its flagship Bondi venue.

Lazzarini Pickering Architects, long-time Icebergs Dining Room and Bar collaborators, was tasked with reinterpreting the ‘long Bondi lunch’ for the fast-paced airport environment. 

“The brief was to create a moment of pause within movement,” says Carl Pickering, architect and designer. “Rather than resist the transience of the airport, we embraced it – using curves, screens and light to guide guests through the space with calm and continuity”. 

Every design choice evokes the rhythm and palette of Bondi’s ocean and sky. From the crystallised waves inspired by the sculptural wave seating banquettes from the original Bondi venue to the hand-glazed custom made Tuscan tiles used throughout the space for tables and benches. These elements, inspired by the ocean, bring a tactile, human warmth to the airport interior, offering a direct connection to the materials used in Bondi, while also grounding the space with artisan craftsmanship. The result is a timeless, sensory space that feels both familiar and entirely new. 

In the kitchen, Icebergs Dining Room and Bar’s culinary director Alex Prichard continues the group’s commitment to local artisans and producers, featuring ingredients from long-time collaborators such as Westholme Wagyu, Newcastle Greens, and Sonoma Bakery. Highlight dishes from the opening menu include: The Iceburger – beef patty, cheese, lettuce, tomato, onion, and sauce; spaghetti vongole with Goolwa pipis and Pilu bottarga; Southern Highlands sirloin with cafe de Paris, rocket; and Iceberg’s signature tiramisu with Whittaker’s chocolate and Vittoria Coffee. 

On the drinks side, beverage director Matty Opai has curated a list that captures the Iceberg’s Italo-beachside essence with an airport-friendly energy. Highlight drinks include breakfast cocktails; the signature No 8. with Ketel One vodka, Campari, ruby red grapefruit juice, along with an evolving wine list.