Sydney Airport to host Heineken’s first Australian flagship bar

The food and beverage offering at Sydney Airport’s T1 international departures will undergo extensive renovations to create a new luxury precinct offering a collection of 13 premium international brands, which will includes the launch of ‘Heineken House.’

The venue, which is the next stage of Heineken’s 2016 marketing plan, will be Australia’s first flagship Heineken bar.

The concept of Heineken House is aimed at international travellers, looking to share a beer experience with strangers and friends from around the world and Heineken managing director Andrew Campbell believes the new Sydney venue will help bolster the idea.

“With the location of Heineken House, in T1 international departures at Sydney Airport, we have the perfect venue to send people off on their journey. It will become a destination where people meet, relax and experience the latest Heineken innovations in Australia before they fly,” he says.

Heineken House bars are currently operating in major cities around the world, including Auckland, Athens, Dubai and Hong Kong and Campbell says the new Sydney location provides the perfect opportunity for Heineken to gain further reach across the world.

“For Heineken, being present in Sydney International Airport is a perfect opportunity to showcase the brand to 12 million international passengers every year, reinforcing the position as the world’s most international premium lager,” says Campbell.

Heineken House will open at Sydney Airport in mid 2016 and will continue the company’s push in the Australian market after heavy involvement with the Australian Open in January.

“We’re delighted to be able to follow up our recent Australian Open activity with this exciting announcement, as we continue to evolve our marketing activity,” says Campbell.

The bar will be designed by the award-winning Australian architect Mike McCann of Dreamtime Australia Design.

McCann has a history of creating high quality dining experiences among Sydney’s most popular restaurants. His previous work includes The Four Seasons, Felix, Grain and Mr Wong.




BY Tate Papworth ON 12 February 2016