Sydney’s dining scene has seen significant movement in early 2026, with House Made Hospitality and SRG making strategic pivots in the luxury hotel space.
House Made exits Sofitel, opens Vitelli’s
House Made Hospitality has confirmed it will part ways with Sofitel Sydney Wentworth, just 15 months after opening four venues as part of the hotel’s $70 million refurbishment.
The hospitality group operated Bar Tilda, Wentworth Bar, Vietnamese-French restaurant Delta Rue, and Tilda restaurant, which earned one hat in the 2026 SMH Good Food Guide Awards.
In a joint statement, both parties described the split as “a natural evolution”, with Sofitel preparing to assume full operation of its food and beverage venues while House Made focuses on its growing portfolio across Sydney. No handover date has been confirmed.
The announcement comes as House Made opens Vitelli’s Upstairs this week in Redfern’s Wunderlich Lane, replacing Baptist Street Rec. Club.
The new Italian restaurant draws inspiration from old New York red-sauce dining, featuring fresh pasta made daily by the Grana team, led by House Made Culinary Director Stephen Seckold and Executive Chef Elliott Pinn.
The 20-seat venue transitions from restaurant to cocktail bar as evening turns to night, with DJs and a late-night menu including a Sicilian bao with Italian sausage and a Calabrian chilli cheeseburger. The menu focuses on familiar Italian comfort; crispy lasagne bites, porchetta ribs, Milanese variations, and multiple takes on tiramisu.
SRG enters The Langham with The James
Meanwhile, SRG Hospitality is marking its 25th anniversary by entering the luxury hotel space with The James, a contemporary British restaurant opening late February at The Langham, Sydney.
The opening represents SRG’s first hotel partnership and replaces Kent Street Kitchens. Head Chef Sam Tuchband, who trained at London establishments including Trinity London and The Goring, brings a refined approach to British comfort food—think Wagyu beef Wellington carved tableside, braised short rib with Madagascan pepper, and sticky toffee pudding soufflé.
SRG Director Perry Drakopoulos designed the dining room with bold colour, pattern play, and theatrical elements—patterned textiles, sculptural joinery, and sweeping drapery offset by contemporary furniture. The wine list champions Old World styles and Australian producers, with a dedicated English sparkling wine section.
The partnership marks a generational transition for the family-run group, with founder Bill Drakopoulos stepping back as sons Daniel and Perry assume co-managing director roles. SRG will manage all food and beverage operations at The Langham, including the restaurant, bar, event spaces, and in-room dining.
