If you're searching for a private dining venue in West London that combines polished hospitality with standout British cooking, Sam's Waterside is an easy choice. Opened in 2023 as the sister restaurant to the much-loved Sam's Riverside in Hammersmith, this Brentford restaurant brings the same brasserie-style approach to one of London's most exciting emerging waterside neighbourhoods, overlooking the dock and canal at The Brentford Project.
The setting strikes a nice balance between contemporary and comfortable. Floor-to-ceiling windows flood the dining room with natural light while making the most of the waterside views. Curved teal banquettes create intimate corners for smaller gatherings, while warm timber, marble tabletops, abundant planting and statement pendant lights give the space a fresh, modern feel. It works equally well for family celebrations, milestone birthdays, business lunches or corporate dinners.
Behind the restaurant is restaurateur Sam Harrison, whose career has taken him from Australia and Canada to Rick Stein's restaurants in Padstow before opening his own acclaimed London venues. Together with business partner Fanny Stocker, the duo have built a reputation for thoughtful hospitality and modern British cooking centred around outstanding seasonal produce.
The menu kicks off with Hereford beef tartare and sourdough offering a refined take on a classic, while tuna tataki comes with house ponzu, cucumber, edamame, wasabi mayonnaise and chilli. The grilled courgette with goat's curd, pickled red onion, sultanas and basil oil is another elegant starter, alongside Shetland mussels served in a rich nduja sauce with samphire and toasted sourdough.
Main courses continue the modern British theme with Devonshire chicken breast served alongside pancetta, white bean fricassée and broccoli, seared sea bass with artichoke, kale and sauce vierge, or chargrilled lamb rump accompanied by sumac labneh, aubergine, carrot and pomegranate. Seafood lovers can opt for Cornish pollock with saffron beurre blanc, mussels and samphire, while the 35-day dry-aged rump steak with fries and béarnaise sauce provides a timeless favourite.