The International at Martin Place is gearing up for an epic summer in the city, with new offerings launching across all three levels.

Summer Terrace, the open-air extension of The Wine Bar that wraps around the iconic yellow ‘Perry S’ Sculpture, is designed for relaxed, open-air socialising where you can set your own pace – swing by for a cold beer, or catch up with friends over the bar’s new bespoke cocktails, created by bar director Josh Reynolds. Summer-ready spicy watermelon margs and sparkling palomas join refreshing spritzes and beer-cocktail crossovers like lagerita slushies.

The Summer Terrace is open all day, but it truly comes alive from 4pm, sliding into golden hour with Sydney’s best DJs as the soundtrack.

Levelling up the action is Summer Rooftop at Panorama Bar – a huge line-up of Sydney’s best who are shaping the tempo of the city’s dance floors. The stacked summer bill features Foxy Fuzz, Adi Toohey, Murat Kilic, Robbie Lowe, Ed Loveday and Charlie Villas, among others.

Dance to the beat of the city and watch the city glow as night falls beyond the rooftop’s curved, leafy balcony. To beat the heat and keep your chill, sip on new cocktail offerings, including Oaxacan Slipper Slushie, Rosado Snowcone andHighlife Margarita – built for golden hour bliss and after-dark momentum.

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As warmer weather signals the return of long lunches and outdoor dining, The Grill at The International has launched a bold new menu, paired with a complimentary cocktail collection that reflects the lighter flavours of our unique land and sea.

For spring and summer this year, The Grill is embracing the vibrancy of Australian summer with a celebration of the season’s best produce.

“The Grill isn’t defined by a single cuisine; it’s defined by the way we cook,” says executive chef Joel Bickford. “We’re driven by coals, smoke and flame, and we let the seasons guide us. Spring and summer bring Australia’s best seafood, vegetables and fruit – it’s a time to celebrate freshness and really have fun.”

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Diners can expect snack plates of crumpets crowned with sea urchin, mascarpone and caviar, with larger plates including a shellfish risotto with scallop, fermented chilli and bottarga. 

Staying true to the restaurant’s live-fire legacy, seafood mains are charred over coals, like the whole Hawkesbury calamari served in its ink with Calabrian chilli, and coral trout served with saffron, preserved cumquat and fennel. 

Veg gets a glow-up, too, with coal-fired corn paired with earthy hemp seed miso, and black tomatoes simply dressed with basil and white balsamic.

The cocktail list echoes the menu’s freshness, with citrus-led spritzes, bold highballs, and fresh fruity blends to sip on in the afternoon sun. 

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From first meetings to last light, The International is your steadfast summer sidekick. Start with lunch in The Wine Bar with $15 woodfired pizza, roll on into the afternoon with sips and snacks in The Wine Bar, then upstairs to the Panorama Bar from 4-6pm – golden hour is where the International really starts to fire.

If you’re after something a bit extra, Lobster & Chablis is the season’s favourite – where $65 gets you a half lobster, a mountain of skin-on frites and a crisp glass of chablis – remains available in The Grill for lunch and dinner until the end of spring.

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