From July, the quickest way to get a taste of fare from some of Australia’s best chefs will be at Brisbane Airport. No, you don’t need to board a plane – just seek out The Independent, a new dining concept opening soon at Brisbane Airport’s domestic terminal. The Independent will welcome a rotating roster of nationally renowned chefs and rising local culinary stars to showcase signature dishes and experimental items across a number of seasonal residencies. When the venue launches in July, it will do so with lauded Australian chef and restaurateur Luke Mangan (of Luke’s Kitchen, Luc-San, glass brasserie and Bistrot Bisou) at the helm, who will showcase his iconic French-meets-Asian brasserie-style fare. Luke will be utilising some sublime Queensland seafood for the menu, which will include the likes of classic prawn cocktails, tuna sashimi nachos and tacos, Sydney rock oysters, seafood towers, market fish and stellar steaks. The Independent’s beverage offering will be substantial, with more than 50 local spirits on offer alongside an evolving selection of independent craft beer and vino from City Winery.

“This venue is more than a restaurant – it really is about reimagining the dining scene for travellers and that doesn’t just begin when you get to your holiday destination,” says Martin Ryan, Brisbane Airport executive general manager of commercial. “A large part of the travel and culinary experience begins when you arrive at the airport. Having a chef with the international pedigree and reputation of Luke Mangan helming the restaurant’s launch will certainly elevate the airport experience for the thousands of passengers and visitors who pass through each day. And the great feature is you can come back after a few months and it will be an entirely new menu.”

The Independent will open in July – keep your eyes peeled for more info closer to the opening date.