This Friday evening, 27 February 2026, sees the official opening of The James, a modern interpretation of the classic British dining room by SRG Hospitality – the Sydney based group behind Akti, Sails Lavender Bay, The Nielsen, Noi, The Fenwick and more. Taking prime position on the corner of 83–119 Kent Street Millers Point, The James celebrates British dining rituals and heritage with a modern sense of theatre, from tableside Beef Wellington to a thoughtful wine list, all set within a space layered with whimsical details, bold colour, and subtle historical references. Discover more at www.thejames.com.au and @thejamesysdney.
Drawing on British tradition, old-world glamour, and a touch of “elevated grandma chic,” The James creates a space that feels transportive yet approachable. Elegant food and service are delivered generously, never stiff, inviting guests to settle in, forget the outside world, and experience a sense of escapism in the heart of Sydney.
Head Chef Sam Tuchband (ex Trinity London, Aria, and Franca) leads a menu that honours Britain’s iconic dishes, executed with classical French technique and the finest ingredients. Expect produce thoughtfully sourced, like MigMag olive oil from southern Portugal and Tahitian and Mexican vanilla to a housemade Marmite inspired by the English pantry. Some dishes remain faithful to tradition, while others offer subtle twists, such as the quintessential British dessert Sticky Toffee Pudding reimagined as a soufflé.
“I’m excited to welcome Sydneysiders, as well as guests from across Australia and beyond, to The James. I want people to experience my love for British cuisine. We have designed a menu where guests can visit time and time again and discover something new with each visit,” says Tuchband.
The menu caters to every diner and occasion. Guests might begin with Sydney Rockefeller Oysters, Lobster Arnold Bennett, or Welsh Rarebit Pain Perdu before moving into starters such as Bubble & Squeak Lancashire Hotpot, Blue Mackerel Niçoise with watermelon, or the signature James Steak Tartare. Main courses balance creativity with familiarity: Hay Smoked Celeriac with wattleseed and hazelnut sits alongside Heritage Lamb with leek and anchovy, Short Rib of Beef with Kampot Pepper, or Fallow Deer with brassicas and berries. Seasonal game, including venison and pigeon, rotates through the menu, while seafood dishes such as Spanner Crab Waldorf and Whole Flounder are a must try.
Larger shared dishes form the centrepiece of the table. Beef Wellington is carved tableside on antique silverware, reinforcing the theatre of the dining room, while Whole Farmhouse Stuffed Chicken with rich sauce charcuterie offers a generous alternative. Sides from Rosemary Roast Potatoes and Creamed Spinach with Three Corner Leek to Bitter Leaf Salad with Barigoulé Vinaigrette are crafted to complement.
Desserts blend nostalgia with polish. Highlights include Rhubarb and Custard Millefeuille, Eton Mess Vacherin with long pepper and Shropshire Blue, Fig Tarte Tatin, and the tableside Knickerbocker Glory, a playful reinterpretation of the classic British ice cream sundae. The Sticky Toffee Pudding Soufflé remains a standout, balancing comfort and surprise in equal measure.
The beverage program reflects the depth and character of London’s great dining rooms, interpreted through a contemporary Sydney lens. Wines cover the world’s benchmark regions, with a particular focus on Australia and England, highlighting England’s emerging sparkling wine scene, alongside grower Champagnes and independent producers. Fortified wines, classic aperitifs and digestifs, as well as English beers and ciders, pay homage to Britain’s historic drinking culture. Rare vintages of Sauternes, Tokaji, and Madeira provide indulgent finales, while the collection as a whole balances tradition with modern discovery.
The cocktail program, curated by Nicola Drakopolous, is inventive and character-led. Sir James reimagines the English gimlet with The Botanist, Linden Leaf 8, Noilly Prat, grapefruit and iceplant tincture for a crisp, botanical finish. Crazy Rich Florals nods to the French 75, blending Onigoroshi Junmai Sake, Muyu Jasmine Vert, and The James Cuvée, a house-made sparkling grape cuvée. The Concierge refines the Bramble with Martin Miller’s, apricot brandy, vanilla whey and white peach, while Real Housewives of The Langham reworks the White Lady with Grey Goose, Italicus and Tio Pepe, finished with lemon sherbet and meringue. Non-alcoholic options receive equal care and creativity.
Interiors, designed by Perry Drakopoulos, draw on classic English dining rooms and hotel lounges while reimagining them with bold colour, layered pattern, and a contemporary edge. Subtle references abound: 96 key cubbies at the entrance nod to The Langham’s rooms, while a custom crest motif appears across timber joinery, upholstery, and menus. Pink bay curtains with ruched edges, inspired by English artist, Luke Edward Hall, add a whimsical touch, complemented by bespoke ceramic wall lights, mosaic tile inlays, and English-style tile skirtings. Vintage and contemporary elements coexist, from display-model Aston Martins to commissioned 1940s-inspired artworks by Paul Ryan, evoking the allure of old Hollywood glamour within a layered, immersive space that reveals something new with every visit.
The 120-seat restaurant is zoned to offer diverse dining experiences, from intimate booths to social tables and a private dining room for events.
Perry Drakopoulos, Director at SRG, says: “The James takes something familiar and gives it fresh energy. Food, design, and atmosphere come together naturally. It’s relaxed but considered, full of warmth and personality, and works just as well for a long lunch as it does late into the evening.”
The James delivers one of Sydney’s most confident interpretations of modern British dining, honouring traditions from the UK and Australia. From business lunches and special occasions to relaxed dinners and hospitality-industry nights, the restaurant is designed to suit every moment.
