I tried all 11 new eateries at Sydney Airport's T3 - these are the hits and misses

A Red Rooster, a sushi-chain outlet and a scattering of forgettable fast food options.

T3 domestic terminal, home to Qantas and its regional arm QantasLink at Sydney Airport, used to be a pretty forgettable dining experience.

Sure, there was Luke's Bistro & Bar, but there wasn't much else.

That's changed. T3 has had a serious glow-up, with 11 new premium dining spots bringing a taste of Sydney's best to the departure gate.

Leading the charge is Icebergs Dining Room and Bar, straight from Bondi Beach and Maggio's, a much-loved Italian pasticceria from Sydney's lower north shore.

Sydney Airport general manager of retail Gail Taylor said the aim was for T3 to feel like an extension of Sydney's vibrant food scene - a dining destination that celebrated the quality and diversity of Sydney. Well, the north and east of it, anyway.

I previewed all 11. Here's the Explore verdict.

These juices are fantastic.

I arrived at Sydney Airport already flustered: circling for 15 minutes for a car space, then getting a full-body pat-down at security because I refused to take off my denim jacket ("I'm not wearing anything underneath," I protested).

This juice hit the spot, blending watermelon, mango, strawberry and passionfruit.

Exactly the kind of pick-me-up you need at the airport.

Bondi institution Icebergs brings its coastal Italian menu to T3.

The Tuncurry, NSW oysters, served with a classic shallot and vinegar mignonette and paired with Veuve Clicquot Brut, are a standout.

The new Mexican street-food concept from renowned chef Frank Camorra is a solid, affordable option, with plenty on the menu under $20.

The smoky barbeque chicken with pickled and fresh onions is good - but not particularly memorable.

Still, it's an easy, no-fuss eat that does the job.

The cult-favourite Japanese ramen serves rich broths and handmade noodles.

At my table, everyone else was swooning - the word "amazing" was thrown around more than once.

But it's a polarising experience.

You'll either love it or you won't - and for me, it wasn't quite my cup of tea. The flavours were intense and layered, almost too impactful. It's very much an acquired taste.

This family-style eatery brings the flavours of Bangkok to T3.

The vegetarian spring rolls were a highlight - perfectly crisp, light and packed with flavour. An easy, satisfying eat and a definite crowd pleaser.

The salmon nigiri is delightful, featuring premium salmon over perfectly seasoned sushi rice.

Simple, clean and well executed.

This is a contemporary take on Cantonese cuisine. The jade dumpling, a delicate spinach dumpling encasing prawn did not quite land.

It's difficult to eat and not particularly refreshing. A niche offering.

If you're after something simple, satisfying and comforting, this is it.

Classic, no-frills burgers deliver exactly what you want before a flight.

The beef slider is a standout - I even found myself scouting for a second.

These cannoli are divine.

Soft, rich and melt-in-your-mouth good.

I had the vanilla filling, and it's the kind you want to take your time with, which is not always how airport eating goes.

The flat white is reliably good. You can't go wrong here.

This cafe shifts from a morning takeaway spot to a wine bar later in the day, serving charcuterie and cheese.

The all-day menu focuses on French fundamentals.

We left with a croissant - it was unremarkable, not particularly appetising, despite its beautiful packaging.

Overall, T3's upgrade is a clear step up - with a handful of genuine standouts and a few offerings that still feel more airport than destination dining.

Premium dining might be the pitch, but in reality it's a north-and-east Sydney showcase.

It's not quite a full reflection of Sydney's food scene, but it's the best this terminal has ever looked.