Scully

Gold Award
4 Reviews
££££
International

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SquareMeal Review of Scully

Gold Award

“Fusion flavours and textures to restore even the most jaded of palates” – that’s how one fan describes the food at this solo venture from ex-Nopi head chef Ramael Scully. Inside, all is cosily shabby-chic, with copper pendant lighting, potted plants and a fascinating glass-fronted pantry, stocked with herbs and spices. A large sharing table and an open kitchen create a communal vibe, but the marble-topped chef’s counter is undoubtedly home to the best seats in the house.

On offer is an intriguing menu that references Scully’s roots and polyglot heritage, while confounding expectations when it comes to mixing and matching ingredients. Nearly all the seasonally changing sharing plates impress, from a tomato and coconut salad with green strawberries (summer in a bowl) to barbecued beef tendons, hidden by a dollop of smoky oyster mayo and served with salty fried tendon puffs for dipping – which are “like nothing else on earth”, according to one convert.

Elsewhere, there’s lusciously fatty pork belly with house-made XO sauce concealing a subtle flash of heat, and an outstanding plate of monkfish rubbed with sambal belacan, a tongue-tingling shrimp paste. Others single out the “audacious” arepa (a Venezuelan cornmeal pancake topped with aubergine relish and bergamot-infused labneh).

To finish, there’s a love-it-or-hate-it dessert of parsnip and coconut ice cream, although we were more impressed by a grapefruit sorbet which was paired up with a scoop of indulgent caramel ice cream – a delightful mix of sweet and sour. Fastidious sourcing, impressively well-informed staff and an unflappable kitchen team swapping jokes while turning out plates of pure wonder all help to make dining at Scully a thrilling and eye-opening experience – we can’t wait to go back.    

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Good to know about Scully

Average Price
££££ - £30 - £49
Cuisines
International
Ambience
Fun, Lively
Special Features
Counter dining
People
Dates, Special occasions

Location for Scully

4 St James's Market, London, SW1Y 4AH

020 3911 6840

Website

Opening Times of Scully

Mon-Sun 12N-3pm, 5.30-10.30pm (Sun -4pm)

Reviews of Scully

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4 Reviews 
Food/Drink
Service
Atmosphere
Value

Mr. Mark D

Stand out food and setting for Mayfair
12 February 2019  

Scully's shabby chic kitchen vibe setting is spot for the relaxed ambience and superb food. It wouldn’t look out of place in Shoreditch, but it’s a breath of fresh air in Mayfair. Well-informed staff and food that pushes the envelope makes this a visit you want to repeat. 

Food & Drink
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Value

Mr. Mark D

sdfsd
29 January 2019  

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Food & Drink
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Mr. Alex G

Ottolenghi 2.0
21 November 2018  
Beyond a handful of restaurants, several books, a regular Guardian column and the now-guaranteed presence of zaatar in every self-respecting middle-class larder, Yotam Ottlolenghi has spawned a generation of professional chefs. Ramael Scully is one of these, now plying his trade under a restaurant in his own surname. If his mentor became famed for successfully combining genuinely eclectic ingredients from across the Middle East, then Scully goes one step further. In homage to his own roots, which take in Australia, India and Ireland, the dishes served in Scully embrace the cuisines of all these countries and beyond. Do not just bring your taste buds here to be stimulated, but perhaps a dictionary too. The quite daunting rows of jars that greet diners on their arrival (many of which are filled with ingredients prepared on-site) perhaps give a sign of things to come. Fortunately for me, my dining comrade for our recent meal had visited previously and therefore already knew his arepa from his jicama. He ordered for both of us. For those interested, arepa is a Venezuelan shallow-fried cornmeal pancake, while jicama finds its roots in the southwest of the US/ Mexico and is perhaps best-described as a cross between a potato and a pear. We tried the former, but not the latter. Our arepa (all dishes are intended for sharing, but I was assured this was so good, that we ordered one each) was combined with an eggplant sambal and a Begamot-infused labneh. So, in one mouthful, we got flavours from South America, India and the Middle East. It constitutes a potentially audacious combination, but one that was pulled off with deftness and panache here. Such a philosophy was pervasive throughout our meal. Influences, flavours and textures were combined, as if they had always meant to be. Presentation was superb throughout, as perhaps best evidenced by an amazin char-grilled broccoli dish, combined with Chinikiang vinegar and salted egg yolk. Although it would be easy to sing the praises of all the dishes, perhaps the stand-out was a superbly prepared short-rib beef pastrami, paired with fermented turnip and sour wood ear mushroom – a perfect Autumn dish packed full of flavour. It’s hard not to fall in love with the place and even someone as impatient as me was prepared to overlook the somewhat slow service. Scully is a celebration of joyful and inventive cooking. Ottolenghi would be proud.
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Service
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Lizzie B

Nothing to fault
12 April 2018  
A superb meal: delicious flavours, generous portions, great vibe. This is a cut above the other restaurants in St James’s Market and I will be back.
Food & Drink
Service
Atmosphere
Value

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