Kitchen by Mike's direct flight to Sydney Airport lands in February

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International travel is about to get a whole lot more wholesome for Sydneysiders, with a new Kitchen by Mike slated to open in mid February.

Chef Mike McEnearney will replicate his popular Rosebery canteen formula for a licensed 90 seat outlet in Sydney International Airport's T1 terminal, shaking up the usual fast-food-oulet-juice-bar-sushi-franchise formula of airport food courts.

McEnearney says that the airport will be the first Kitchen by Mike canteen for 2017, with a second undisclosed location to open later in the year.

The seasonally-focused menu will change each day, with at least two proteins and a handful of salads on offer.

"All the classics will be there," McEnearney says. "The roast chicken, the pork belly, and we'll be making all of our quiches and the rockstar salads, such as the cucumber and mirin and the wood-fired pumpkin."

If you choose the latter when asked "eat-in or takeaway?", staff will package up your lunch in a special "Fly by Mike" carry-on tray, made from sugarcane mulch.

"It's a bento box for the plane, so you'll be able to choose whatever you like. You could fit five different things in there – a protein, some salads, a piece of cake – and eat it on board."

For the protein, expect options such as mackerel with asparagus and herb butter, or Kurobuta ham with cumberland sauce, alongside the aforementioned chicken and pork belly. Another favourite – the watermelon and heirloom tomato salad with chilli salt – will also reappear, along with fig, hazelnut and feta, and peach and pinenut numbers.

The canteen will also serve up kombucha, cold-pressed juices and local wines, with a retail component offering house-made goodies such as jam and chutneys.