It's an interesting decision to go with a 'premium dining' area as a concept. I wonder where the push for that kind of a space was coming from: the retailers, or from SYD itself in the hope that tenants would take up the space? (a kind of build it and they will come strategy)
I would have thought that some (most?) of the target market would already have lounge access prior to the flight. Couple that with the seemingly endless stream of complaints about how everything is 'sooooo' expensive at Australian airports, I'm not sure who is going to go for a $20 burger. But then again, the duty free stores and other high-end retailers all seem to have a viable presence in major international airports. And, the Wolfgang Puck restaurant at LAX T7 always seems to be pretty full whenever I pass that way.
