Not to be confused with the Nick & Nora’s found in Melbourne, Parramatta’s own N&N will transport you back to the American prohibition era. Nurse an elegant tipple of whiskey as you gaze down at the city from the 26th floor of the V Building and leave your 2024 modern-day mentality at the door.
Eau-de-Vie is the OG for Melbourne’s speakeasies, the absolute embodiment of the concept. Flair and flame, smoke and mirrors, it’s the golden age of bartending theatre, baby, and they don’t make ‘em like this anymore.
We sat down with James Green over a Negroni for a catch up.
James Green is the passionate and talented Head Chef of The Sanderson and Eau-de-Vie Sydney.
Tell us a bit about your hospitality journey and what you love about the industry?
I’ve been in the industry now in some capacity for over 20 years, starting in the family business at 15, before taking a more permanent role in the industry when I was 20. From there, I worked in some great restaurants in Sydney and overseas, ranging from Otto in Woolloomooloo, to Momofuku in Toronto and WD-50 in NYC. Upon returning home I had a stint at Icebergs in Bondi, before embarking on more senior roles around Sydney, as Executive Chef at Q Station in Manly, Head Chef at North Bondi Fish and Executive Chef at Manta before joining the Speakeasy Group prior to the opening of The Sanderson and Eau de Vie 2.0.
I think what I love most about the industry is the outlet for creativity, I find it very satisfying. The other thing I love is the close sense of community within hospitality, everyone looks after one another, supports each other’s venues, particularly in Sydney. It’s very close knit.
What is a day in the life in your role look like as The Head Chef of The Sanderson and Eau-de-Vie Sydney?
It varies from day to day, from the more routine duties of checking in on the produce, ordering and training staff, to the more creative and exciting side of developing new dishes, exploring new products, and working with our res & events teams developing some bespoke experiences for guests. I also spend a good amount of time developing relationships with some terrific producers and suppliers around the country, which flows through onto the menu.
What do you love most about your role as Head Chef?
I love that it provides me the perfect outlet for creativity, where I can take a dish from ingredient, to idea, and then through trial and error, to the finished product. Working with great products is also key in that process, we are super producer focused at The Sanderson in particular, and working with some of the best ingredients the country has to offer is incredibly inspiring.
I also find it really satisfying to see the chefs on our team learn and grow as we mentor them.
Favourite dish on The Sanderson menu?
Probably the dry aged Wollemi duck with whisky mustard glaze. I love duck, and this one is right up there.
Where would we find you on a day off?
I generally try and switch off, so you’ll usually find me on the golf course, watching a movie with my partner, or heading out for a nice dinner somewhere.
We spoke to the slick CBD restaurant’s head chef about its new BYO Cellar Thursday offer and its cocktail degustation collaboration with sister bar Eau de Vie – both exciting additions to a restaurant that’s all about celebrating special moments with unforgettable experiences.
In Melbourne, the bar scene is as much about innovation as it is about tradition. Here, bars are more like creative labs, where the craft of cocktail-making is constantly refined. Seasonal ingredients and bold experimentation shape the menus, meaning even the classics are often given a fresh and bold twist. Featuring Boilermaker House, Eau-de-Vie and Nick & Nora’s.
From wine bars to speakeasies, raise a glass to some of these wonderful drinking establishments in Melbourne CBD and the surrounding suburbs.
We’ve rounded up the top spots for exchanging footsies, sweet nothings and ambrosial delights with that special someone in your life.
Join us as we unpack IWD 2024 and what it means, specifically, for women in the Hospitality Industry. The Speakeasy Group are so excited to be hosting two events celebrating all that it is to be a woman in the industry we that love.
Hosted by the ever dynamic, industry powerhouse, Hilary McNevin, along with a line-up of inspirational panellists from a broad cross section of our fine industry, kick-ass women & allies alike. Lend your voice to the Q&A as we pave the way for a more inclusive and empowered future.
Engage with like-minded professionals with some space to connect over some delicious drinks & nibbles (after all, it’s what we do)!
Join us as we unpack IWD 2024 and what it means, specifically, for women in the Hospitality Industry. The Speakeasy Group are so excited to be hosting two events celebrating all that it is to be a woman in the industry that we love.
What does economic empowerment mean for women in hospitality? Ever wish you’d learned how to file a tax form instead of trigonometry at school?
Join us for a trio of practical and interactive workshop sessions for some life hacks on economic empowerment you can actually use!
Rockpool Bar & Grill, Penfolds Restaurant and Stokehouse are all returning with bookable elevated dining experiences; Andrew McConnell’s Morning Market will be slinging coffee and gourmet sandwiches again for more casual but well executed eats; while Nick & Nora’s will offer cocktails and snacks.
