Announced in December 2013, the Brisbane Airport International Terminal is currently undergoing a $45-million redevelopment, planning to establish it as one of the most unique and welcoming terminals in the world. Working together with local architects Richards & Spence and Arkhefield, the Brisbane Airport Corporation aims to break the usual airport mould, with many terminals around the world designed in a similar way, featuring little to no distinct characteristics specific to its location. Under the architects’ vision, the new international terminal will establish Brisbane as a gateway to Australia, with the design reflecting Brisbane’s unique lifestyle and natural assets. Monocle editor-in-chief Tyler Brûlé, along with his team from Winkreative, has been brought on board to cast his eye over the plan and provide a blueprint strategy to work from, based on his experience with global aviation and transport hubs, as well as his comprehensive understanding of the international travel market.

The redevelopment kicked off in February, with many of the early stages getting the chance to be tested out with the arrival of world leaders for the G20 Leaders’ Summit. As a focal point of the redesign, major new artworks by Queensland artists Sally Gabori and Sebastian Moody will be incorporated into the terminal, with Sally’s work welcoming guests on Level Two for arrivals, and Sebastian’s piece giving departing passengers a memorable farewell from Brisbane on Level Three. Most recently, JR/Duty Free opened its doors within the terminal’s newly developed walk-through stores, with a JR/Watch Co. boutique store set to open in December.

Another addition to the international terminal is a new selection of dining and retail areas, including new restaurants, cafes and bars. The first major opening in August was new bar and grill Windmill & Co, named after Spring Hill’s iconic Old Windmill. In a nod to both the city’s pioneer heritage and modern food culture, Windmill & Co sources ingredients and wines from local Queensland suppliers and producers, and changes its menu seasonally both to ensure produce is fresh, and to keep up to date with food trends. The bar and grill will serve from breakfast, with everything from traditional bacon and eggs to indulgent Belgian waffles, right through to lunch, dinner and late-night bites. Expect a wide selection of burgers and pizza, as well as share plates, salads and crowd-pleasing eats, such as pulled pork po’boys and battered flathead fillets and chips. Much of the redevelopment thus far, including Windmill & Co, is located within the departures lounge beyond customs, so you’ll have to wait until you next overseas adventure to check it all out.