In November 2024, The Point* Group, responsible for some of Sydney’s favourite establishments including Shell House, opened a new, multi-dimensional destination in Sydney’s CBD. Elevated above Sydney’s social and civic heart at Martin Place, there are three venues that make up The International: The Wine Bar, The Grill and The Panorama Bar.
About The Grill:
The Grill at The International celebrates global standard fine dining with a simple and unwavering commitment to the finest ingredients cooked over fire and delivered with warm, generous and skilled service. Here, custom mid-century inspired furniture and layers of rich, deep, gloss varnished joinery combine to create a first class atmosphere and exceptional comfort.
Helmed by culinary director Joel Bickford, The Grill focuses on provenance, best in class produce, seasonality and simplicity. Guests enter the space via a luxurious, glossy walnut bar designed to seat only four and serve the iciest of martinis and perfectly chilled champagne. From there, soaring polished steel provides an entryway into the dining room, featuring a selection of white, red and chocolate marble flooring arranged in striking geometric patterns. A cold bar stacked with local seafood of the day on ice sits alongside a long open kitchen with banks of both wood-fired and charcoal grills.
Head chef Charles Woodward has had a remarkable career, working with English Michelin-starred chefs Marcus Wearing and Gary Rhodes OBE, as well as London chef and restaurateur Jackson Boxer at Brunswick House and Orasay, prior to his move to Australia. Charles spent time working at Cottage Point on the Hawkesbury River, Pilu at Freshwater with Giovanni Pilu, The Lakehouse in Daylesford and Borrodell Winery in Orange before landing at Shell House. He comes with a wealth of experience, a love of cooking over fire and a commitment to quality.
Head sommelier Thomas Groeneveld joins The International directly from his role in the opening team at Oncore. Born in the Netherlands, he spent three years at Michelin-starred restaurant Pure C and a further two years as head sommelier of three Michelin-starred Maaemo in Oslo before moving to Australia. He has worked at Rick Stein’s Bannisters, Icebergs in Bondi and Sepia in Australia. Thomas is an exceptional mind when it comes to wine and has crafted an opening list of old and new world wine with a truly international perspective.
Key talent:
- Culinary director: Joel Bickford
- Executive chef: Danny Corbett
- Head chef: Charles Woodward
- Group food and beverage director: Alex Kirkwood
- Head sommelier: Thomas Groeneveld
- Group bars director: Josh Reynolds
Open:
Lunch: Wednesday to Friday from 12pm
Dinner: Tuesday to Saturday from 5pm
internationalsydney.com | @theinternationalsydney
25 Martin Place, Sydney 2000 NSW
