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09 September 2026Latest Articles
THE IMPERIAL EPICUREAN GAZETTE
THE WORLD'S TABLE, SERVED EVERY DAY
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Trade Winds
By Elias Oduya, The Trade Winds desk1h agoAustralia3 min read
SRG Hospitality Enters Hotel Dining With The James at The Langham Sydney

SRG Hospitality Enters Hotel Dining With The James at The Langham Sydney

The Drakopoulos family's restaurant group has opened its first hotel restaurant, The James inside The Langham, Sydney, placing chef Sam Tuchband's tableside menu under a roof it does not control.

The Drakopoulos family has signed for a room it will not own outright. The James opens inside The Langham, Sydney, the first hotel venture for SRG Hospitality, the group behind Akti, Sails Lavender Bay and The Nielsen. Three rooms just became four.

Each of those three rooms was built on ground the family controlled from the lease upward, free to set its own pace, its own hours and its own idea of a good night. A hotel restaurant answers to a different clock: occupancy, conference bookings, a general manager's read on the lobby, and a brand standard set an ocean away from any of SRG's own kitchens. SRG has chosen to build on someone else's ground.

The two plates do not sit still against each other. One moves with a neighbourhood's appetite, the other with a hotel's balance sheet, and the friction between them surfaces first in staffing, in service hours, in who signs off on the wine list and who answers for a table that never arrives. SRG has fused them anyway.

A group's first hotel lease is rarely just one more room; it is a bet that the pressure of someone else's building is worth the address that comes with it. The Langham gives SRG a lobby, a concierge desk and a guest list it did not have to build itself. That guest list is also the first the family has never controlled.

Chef Sam Tuchband, formerly of Trinity in London and Aria in Sydney, has been handed the kitchen and a menu built for the floor rather than the pass. A Beef Wellington of wagyu is carved at the table, a rib is braised until it needs nothing from the cauliflower beside it, and a Waldorf salad is rebuilt around spider crab. A sticky toffee soufflé is timed to land last.

Tableside carving needs a floor team drilled to a standard buffet service never required. A soufflé kitchen has to hold its nerve against room-service tickets running in parallel, and every dish written for performance adds a labour line a hotel restaurant does not usually carry on its own book. The bill comes due with next quarter's roster.

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