Martin Place is almost ready to welcome a collection of luxurious drinking and dining experiences from the team behind Shell House and the Dolphin Hotel.
This November, The International is set to debut as Sydney’s ultimate summer escape, combining elevated bites, chic sips, and top-tier service across three distinct venues: The Wine Bar, The Panorama Bar, and The Grill.
Created by The Point* Group, known for beloved Sydney spots like Shell House and the Dolphin Hotel, The International will open its doors in stages, offering the city a fresh perspective on premium dining and cocktail culture.
The Wine Bar and Panorama Bar open their doors on Thursday 7th November at 4pm with a laid-back yet refined vibe perfect for after-work drinks or sun-drenched weekend sessions. A week later on Thursday 14th November, The Grill opens for lunch and dinner, presenting a high-end culinary experience. Reservations are now available, making The International at Martin Place the go-to for Christmas celebrations in Sydney CBD.
Executive Chef Danny Corbett and Head Chef Courtney Blyde have curated a menu of refined small plates at The Wine Bar. Think flavourful, globally inspired bites designed to be shared. The highlight? Pizzette, created by master pizzaiolo Sasa Smiljanic, crafted from 72-hour fermented sourdough and topped with seasonal ingredients. To complement the cuisine, Head Sommelier Jacqueline Turner’s wine list brings together a playful selection of her top picks from across the globe.
Panorama Bar promises casual glamour with a dash of whimsy. Culinary Director Joel Bickford and Executive Chef Danny Corbett have curated a menu full of skewered bites, fresh oysters, and flame-grilled snacks from yakitori-style bites to crispy prawn toast and togarashi-spiced lobster rolls. Under Bar Director Josh Reynolds, the Panorama Bar will also showcase unique cocktails, spritzes, and aperitifs tailored for summer afternoons that roll into the evening. Panorama Bar combines rooftop glamour and approachable style.
The International’s crown jewel, The Grill, brings a new standard to Sydney’s fine dining with an emphasis on quality ingredients and live-fire techniques. Head Chef Charles Woodward, with a background in Michelin-starred kitchens, takes charge under the guidance of Joel Bickford. Expect a focused, produce-driven menu where each ingredient is elevated by expert techniques and warm, knowledgeable service led by Restaurant Manager Franck Garro and Head Sommelier Thomas Groeneveld.
Reservations for all three levels of The International are now open. Mark your calendar and prepare for a season of flavours and cocktails perfect for Sydney’s warm days and balmy nights.
