SSP opens two outlets at Melbourne Airport
Celebrating the opening of The Grace at MEL Qantas Terminal 1
SSP Group is announcing the opening of two outlets in the Qantas Terminal 1 of Melbourne Airport (MEL). Following the success of Veneziano’s premium coffee opening earlier this year at MEL, the two additional units are designed to give travellers a memorable airport experience with access to quality food and beverage, the press release said.
One of the units is Mobo Moga, an Asian fusion restaurant, created in partnership with Australian chef Gary Mehigan. The brand serves fun, flavourful foods with a menu inspired by Gary’s own favourites. This includes Vietnamese classic Bahn Mi, the Bombay Sandwich and Gary’s Fried Noodles.
“When great food and service is part of your DNA, creativity and innovation are contagious. The future looks bright for great travel and food experiences, so why shouldn’t these start before you fly?" said Mehigan. "My partnership with SSP Australia brings a world of endless flavour to Australian airports creating unique spaces and experiences, so passengers can relax and enjoy their travel almost as much as their destination."
The Grace Wine Bar & Eatery is also now open at MEL, created in partnership with Australian chef Ray Capaldi. An upscale bar, The Grace offers travellers elegant food and drink pairings in a sophisticated setting.
According to Chef Capaldi, The Grace offers travellers a chance to enjoy something different at the airport.
“Guests will find the menu familiar yet more memorable while a focus on quality and consistency will shine through. We’re thrilled to be working with SSP Australia to bring The Grace to life. SSP is leading a change of pace to dining options in airports. We’re creating something to be proud of and making memories for our guests together,” he said.
The two outlets opening at MEL mark a significant milestone in SSP Australia's growth trajectory. In addition to expanding its presence in the region, the company is also diversifying the style of experience it can offer.
Dominic Cain, General Manager of SSP Australia, also commented: "Our collaboration with renowned culinary talents such as Gary Mehigan and Raymond Capaldi, along with coffee industry icons Rocky Veneziano and Craig Dickson from Veneziano Coffee Roasters, exemplifies our commitment to excellence. Their expertise brings an unparalleled level of gastronomic finesse to our offerings.
Cain called the ventures at MEL a "testament to SSP Australia's ambition" in setting new standards for airport food and beverage experiences.
"The partnerships with celebrity chefs and industry legends are part of our broader strategy to revolutionize the way people experience food at airports," he said. "With these new openings, we are blending culinary art with the hustle and bustle of travel, offering passengers a taste of the extraordinary."
Cain continued, "This is an exhilarating time for SSP Australia. The new sites at Melbourne T1 are just the beginning and we're looking forward to bringing more innovative and exciting brands to the market in the coming months."
The news of the two outlets opening is the beginning of a larger transformation and elevation of the passenger experience at MEL.
‘’Affectionately known as The Square, the food and beverage precinct is the first stage of the Melbourne Airport’s Terminal 1 retail refurbishment. With the opening of these amazing venues, the Square will be complete in time for Christmas. Travellers will be able to taste the best of Victoria with excellent products in both new and traditional creations,” said Aaron Gupta, Head of Retail and Asset Management at Melbourne Airport.
