News

SSP Group, a leading operator of food and beverage outlets in travel locations worldwide, has opened two new outlets in the Qantas Terminal 1 of Melbourne Airport.

Following the successful opening of premium coffee offer Veneziano earlier this year, the new units have been crafted to give customers a memorable start to their journey by offering excellent food and drink coupled with outstanding customer service.

Mobo Moga is an Asian fusion restaurant created in partnership with leading Australian chef Gary Mehigan. The brand is all about fun and flavour, serving a menu inspired by the foods Gary loves to eat, including Vietnamese classic bahn mi, the Bombay Sandwich and Gary’s Fried Noodles.

Commenting on the venture with SSP, Mehigan said; “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? 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 has been created in partnership with leading Australian chef Ray Capaldi. Described as SSP Australia’s most upscale bar offer, The Grace will give travellers the opportunity to enjoy elegant food and drink parings in a sophisticated environment.

Capaldi said The Grace will offer passengers something different, whilst giving them the classics, and signature dishes presented with a unique twist. “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.”

Dominic Cain, General Manager of SSP Australia, said that the new openings marked a significant milestone in SSP Australia’s growth trajectory, and that the expansion is not just about adding locations but also about redefining what travellers can expect from airport dining. “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.

“These new ventures at the Melbourne T1 Terminal are a testament to SSP Australia’s ambition to set new standards in the travel food sector. We’re not just raising the bar; we’re creating a whole new benchmark for quality and innovation in airport dining. The partnerships with celebrity chefs and industry legends are part of our broader strategy to revolutionise the way people experience food at airports. With these new openings, we are blending culinary art with the hustle and bustle of travel, offering passengers a taste of the extraordinary.”

“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.”

Aaron Gupta, Head of Retail and Asset Management Melbourne Airport said; ‘’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’’.