CBD hospitality hub The International swings open its doors on Thursday, November 7, with a design topping $10 million and three levels of luxe on the upper slopes of Martin Place. The multi-level launch begs the question: is the rooftop vista Sydney hospitality’s new water view?

The International’s rooftop Panorama Bar joins recent CBD openings Wentworth Bar at the Sofitel Sydney Wentworth and Japanese-inspired Joji on George Street as the latest entrant to a once quietly bubbling rooftop trend, which has morphed into Sydney’s hospitality accoutrement de jour.

The International’s ground-floor Wine Bar also opens on November 7, while its slick mid-level restaurant, The Grill, follows next week. But it’s the crowning rooftop that has garnered the early attention.

Co-owner Brett Robinson knows all about the lure of a rooftop. His hospitality group, The Point, opened Shell House and Sky Bar in 2021, which taught him rooftop vistas across neighbouring buildings in the Wynyard precinct could be every bit as alluring for diners as a seat beside Sydney Harbour.

“Shell House feels like you’re in Hong Kong, or New York. I’ve never seen Sydney like you do from The International – its mixture of vintage and new buildings, the modernist mushroom next door and the Macquarie Bank building,” Robinson says.

“It’s a new perspective of Sydney rather than a postcard view.”

At night, Robinson says The International has the advantage over waterside venues, which often peer into the vast darkness of swathes of water.

When Botswana Butchery imploded in April, he toured the former site and two factors stood out. “It was the only venue [in the chain] that made a profit … and they hadn’t really activated the rooftop.”

When word leaked in August that The International would take Botswana’s digs, it was assumed a little lipstick was all that was needed on a restaurant barely two years old. One kitchen has remained, but the three levels – licensed for 878 – have otherwise been given a top to bottom refurb (yes, even the floors are new) from designer Anna Hewett and local studio Woods Bagot. The venue has also cleverly expanded its footprint to encompass the terrace space where Charles Perry’s 1977 sculpture sits in the MLC piazza. There’s also a new back entrance for VIPs.

It’s a meticulous renovation for a hand-me-down site most operators in the current economic climate would’ve simply re-styled. “It’s in the spirit of doing it well, and we have a long lease,” Robinson says. How much did it all cost? “You can draw a circle around $10 million,” Robinson responds. Included in that cost is $350,000 the team assigned at the last minute to air-freight furniture.

With The Point’s project to reboot Fort Denison delayed, Robinson had a large, seasoned team to draw on at The International. Culinary director Joel Bickford, executive chef Danny Corbett and food and beverage director Alex Kirkwood will oversee the whole venue while former Chaco Bar head chef Kazu Matsumoto will cook snacks over the robata grill on the rooftop, chef Courtney Blyde joins Wine Bar from Baba’s Place in Marrickville and Charles Woodward (who worked at a roll-call of Michelin starred restaurants in the UK) is head chef at The Grill.

Robinson describes his team as “remarkably diverse and deeply talented”. “We want to represent the very best Australian produce, wine and hospitality to a global standard,” he says. More than a touch International.

The Panorama Bar: Open Tue-Sat, noon until late

The Wine Bar: Open Tue-Sat, noon until late

The Grill: Open Wed-Fri from noon; Tue-Sat from 5pm (from Thursday, November 14)

The International, MLC Centre, 25 Martin Place, Sydney, internationalsydney.com