September 2009 – Seafood Bar - Caviar House & Prunier is set
to bring
a touch of indulgence to Sydney Airport when they open at the International Terminal (T1) in mid September 2009.
Seafood Bar - Caviar House & Prunier will provide travellers with elegant surroundings to enjoy an exquisite selection of the world’s finest Prunier caviar, smoked Balik™ salmon, sushi, sashimi and foie gras.
Originally from France, this 59 year old luxury caviar house and creator of fine gastronomy is the only seafood bar in the world to produce its own smoked salmon and fresh caviar, as well as importing caviar from the Caspian Sea.
Seafood Bar - Caviar House & Prunier has a unique history created by the moment the legendary Jazz Musician Count Basie, purchased a tin of caviar from a Caviar House store and requested a spoon to eat it immediately. Caviar House didn’t have a spoon available but later decided to create a tasting stand. The seafood bar was born.
The first Seafood Bar - Caviar House & Prunier at Heathrow Airport, London offered a small choice of seafood ranging from caviar, salmon, oysters to lobsters, shrimps and crayfish. The response from consumers was overwhelming and Caviar House became an established international success.
Since 1950 more than 25 million people have eaten at a Seafood Bar - Caviar House & Prunier, as a result Seafood Bar - Caviar House & Prunier is the largest single importer of Caviar from the Caspian Sea with total imports in excess of 1,500 tons.
Peter G. Rebeiz, chairman of Seafood Bar - Caviar House & Prunier said,“We’re looking forward to opening later this year and providing travellers at Sydney with the opportunity to sample our dining. Travellers should always be able to have a stylish start to a trip.”
The Seafood Bar - Caviar House & Prunier at Sydney Airport will be operated by SSP as part of a global agreement between SSP and Caviar House & Prunier to develop future Seafood Bar outlets around the world.
Derek Larsen, General Manager, Retail for Sydney Airport Corporation Limited said, “Our aim has always been to align with partners who share our determination to offer an outstanding Airport experience and who are committed to excellence in everything they do.”
Mr Larsen continued, “Caviar House is exactly one of those brands. We are thrilled they are opening in the International Terminal given their understanding and appreciation of the dynamic experience we aim to provide for the 38,000 visitors who pass through the International Terminal daily.”
SSP operates restaurants, bars, cafés, food courts and convenience stores in airports, rail stations, leisure venues and onboard trains around the world. They partner with international, national and local brands which range from market-leading, iconic names like M&S Simply Food to niche experts such as Seafood Bar - Caviar House & Prunier.
In their first foray into the competitive Australian market, SSP, will open five new outlets at Sydney Airport including high profile international brands Caviar House & Prunier, Itacho Sushi and Trattoria Prego, and local favourites Danks Street Depot and the Bambini Wine Room.
Sydney Airport’s $500 million re-development of the International Terminal is due for completion in May 2010. The upgrade will see it expand to accommodate nearly 90 retailers from a wide variety of leading international and domestic brands.
| Media Contacts: |
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Sydney Airport Corporation Limited
Michael Samaras
Manager, Media and Communications
Ph: 02 9667 6470 / Mob: 0437 033 479 |
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| Leasing enquiries: |
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Mark Lucey
Manager, Leasing
Ph: 02 9667 6142 / Mob: 0417 056 228 |