This was my first visit after the relaunch. The decor changes are very welcome, much less formality, somehow lighter. We arrived quite late, after a night at the theatre, so the evening was winding down, but, despite the hour, the chef still produced an excellent ‘pintade’ (guinea fowl) with accompanying veg & and the head sommelier recommended an excellent Domaine la Rouviole (Minervois, Languedoc) to go with it. Pud was very tasty too and a well made espresso capped the evening nicely. Restaurant consultant Richard Weiss, who holds the Guinness World Record for ‘Sabrage’ (chopping most corks off champagne bottles in a minute) was also present. After some prompting, he duly demonstrated the skill before pouring us one for the road. A very enjoyable evening in an excellent addition to St James's.