london
Scully St James's
• World food• Piccadilly
About the restaurant
Before opening his first solo venture, Ramael Scully – or simply Scully, as he’s known to his friends – had worked closely with Yotam Ottolenghi since 2005 before he left to set up his self-titled restaurant in 2019.
The restaurant is situated in the pristine St James’ Market development, so expect floor-to-ceiling windows and airy spaces, in keeping with its contemporaries like Aquavit and Ikoyi. Inside, it’s upmarket without being too opulent, with smart tables and a bit of counter seating.
Born in Malaysia, raised in Sydney and with parentage that’s a mix of Chinese-Indian and Irish-Balinese, it’s probably to be expected that Ramael Scully’s culinary influences are wide-ranging. Dishes – ordered as plates for the table to share – are built around seasonal British ingredients, but with touches from all over, like roasted beetroot with Filipino-style parapa sauce, or oyster mushrooms with Aleppo pepper. Handily, descriptions on the menu give you some background for particular local delicacies.
Reviews from the Web
Critic reviews
The Infatuation
Scully’s OTT-ness, if there is such a thing, is expressed entirely in its food and flavours. From the moment spiced chickpeas are wordlessly brought to you
The Guardian
It’s all very tasteful and relaxed, but what matters is the food on that crockery. It’s with the first proper snack that the fireworks go bang. We receive a bowl of crackers made from the long-cooked collagen of beef tendon, presumably then dehydrated before being thrown into the deep-fat fryer.
Standard
Scully’s cooking is inspired his upbringing, in Malaysia and then Australia, and his heritage, which includes Chinese and Indian from his mum’s side and Irish and Balinese from his dad’s – but the dishes are distinctly his own.
The Telegraph
Behind the scenes at Scully, a London restaurant where diners can be chef for the day
Time Out
Scully is bold and creative, without becoming wacky. Here’s to putting fusion back on the map.
The Nudge
Walk in, and you’ll be instantly struck (figuratively, relax) by the illuminated wall of house-jarred preserves, spice mixes, syrups, pickles, and steeped fruit, none of them is purely decorative either: you’ll frequently see chefs pop out from behind the open kitchen to grab something.
- 4 St James's Market, St. James's
- SW1Y 4AH
- London
- +44 20 3911 6840
- Visit website
