Brassiere James sports large, sleek windows and a clean design of high-backed banquettes and chef/owner Craig James, formerly Head Chef at Quaglino's, has pitched the restaurant well to the local crowds. Lifted by splashes of dark red, the comfortable dining room complements the upbeat hum coming from the mix of clientele. The kitchen focuses on combining authentic ingredients to create a menu that is French with a few British touches.

Suffolk pork rillettes with pistachios and steak tartare set the direction for a hearty gastronomic journey. Fresh fillets of mackerel served with potato salad and grey mullet are good examples of the main course offerings. If you are in the mood for it, the carrot soup can also be a good way to kick off, while a vanilla crème brûlée could provide a sweet note to end your meal.

The wine list combines the old and new world and the staff are attentive and friendly.