Sydney to welcome three venues in one overlooking Martin Place

The team behind Sydney's Shell House has unveiled plans for a new multi-venue space right in the centre of the CBD. 

The Point Group will open The International, above Martin Place, in November. 

The location will be Harry Seidler’s ‘Modernist Mushroom’ and the Seidler-designed tower within the heritage-listed MLC Centre. 

It will be home to The Wine Bar, The Grill (above) and The Panorama Bar.

Brett Robinson, owner and restaurateur behind the The Point Group, said: “We’re excited for The International to become the cultural cornerstone of this lively and engaged part of the city and we look forward to making our contribution to Martin Place. 

"Our approach will be simple: if it’s fun, delicious and exciting, it’s on the menu. Our team has had the opportunity to pull together this new project with total creative freedom and without limitations to define a new standard of big city dining. 

"The International is not just a restaurant; it will be a social and culinary destination where the only rule is that the food, the wine and the hand-crafted beverages must be delicious and of exceptional quality and the service dedicated, inspired and authentic.”

The Grill will be the fine dining venue, helmed by culinary director Joel Bickford. The blurb promises "best-in-class produce, seasonality and simplicity". 

“The Grill is going to be the ultimate place to celebrate those really special life moments - however we also want it to be a go-to for those seeking to enjoy the everyday pleasure of exceptional food and wine in a luxurious indoor outdoor dining room," says Bickford. 

The Wine Bar will be guided by executive chef Danny Corbett, whose menu will focus on small plates with inspiration from around the world. There will be a 60-seat courtyard restaurant, a 40-seat wine bar with a terrace overlooking bustling Martin Place, and a 60-seat circular dining room. 

The Panorama Bar will be located on the top floor of The International and will offer all-day dining and late-night drinking. 

Think cocktails and a "Champagne and Chablis" list. 

Check out the details at nternationalsydney.com.

Culinary winds of change blow through Byron Bay

 

The restaurant winds of change are blowing through Byron Bay. 

Barrio Byron Bay is no more. 

But welcome to Nourishing Habitat (previously Barrio Byron Bay) which is set to offer three distinctive dining venues under one roof.

Nourishing Habitat is a project by restaurateurs Utku Ayhan of Foxy Luu's Byron Bay and Sefa Kitchen in Sydney, and Nicholas Degryse of Pure Hospitality Group in Sydney.

The three venues will open one month apart but all will be "dedicated to local produce, community, and sustainability".

The duo is working with interior designer and creative director Jason Grant to transform the space.

The first of the trio of restaurants to open is Commune Canteen which opened this week. 

Inspired by the home-cooked meals found in Mediterranean communities, Commune Canteen offers a rotating menu with "colourful salads, hot slow-cooked meals, hearty soups, and in-house baked breads". 

Embracing a canteen-style dining experience, Commune Canteen encourages guests to customise their meals using a fill-up tray system with three or five compartments, designed for mixing and matching.

They will also host communal lunches, featuring a long table in the Habitat courtyard, with shared plates. 

The executive chef is Thomas Ahern, a Byron Bay native,who has worked at Rae's on Wategos and for Marco Pierre White and Jamie Oliver. 

 Image: Jillian Gia McHugh