Scully
Scully
Scully
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SquareMeal Review of Scully

Gold Award

“Innovative food and full throttle flavours” – that’s how one reader describes the electric dining experience at Scully, even if at first glance it looks like another off-the-peg contemporary West End restaurant. The dining room is an on-trend mix of neutral colour tones and copper finishes, staff are smartly turned out in black shirts and there’s a bustling open kitchen of well-groomed chefs who turn out dishes with assembly-line precision.

It soon becomes clear, however, that there’s nothing run-of-the-mill about Scully. The restaurant is the first solo venture from ex-Nopi head chef Ramael Scully, who uses his polyglot heritage to create a menu that’s unlike anything else being served in London.

Scully’s menu consists of sharing plates (we’d recommend around five or six between two) and the marble-topped chef’s counter is undoubtedly home to the best seats in the house. Not only can you see the dishes being made, but you also get a run-down from the chefs themselves about everything that’s on the plate. While waiters and chefs explaining dishes can sometimes come off as patronising, the unusual ingredients here make it a vital part of the dining experience.

The stand-out dish for us was undoubtedly the arepa, a puffy Venezuelan cornmeal pancake. It is served whole alongside a bowl of aubergine sambal, and you’re encouraged to split it in half before adding the filling. The result is an intensely addictive riot of textures, combining the light heat of the sambal with the doughy shell of the arepa, tempered by a peppering of lime zest on its surface.

Elsewhere, salty fried tendon puffs are provided to dip into a mess of tomato sauce and oyster mayonnaise which bursts with umami flavour, while lusciously fatty pork belly is crowned with sticky crackling and served alongside a medley of greens that works to contain the richness.

Novel desserts such as a chocolate arepa stuffed with a blackcurrant-studded chocolate mousse also impress, while botanical cocktails and low-intervention wines match the creativity of the food. Plenty of London restaurants harp on about being an ‘experience’, but with its fastidious sourcing, unique dishes and knowledgeable staff, Scully feels both unforgettable and essential.

About Scully

“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 multicultural 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.

Good to know

Average Price
££££ - £50 - £79
Cuisines
International
Ambience
Cool, Fun, Lively
Other Awards
SquareMeal London Top 100
Food Occasions
Dinner, Lunch
Special Features
Counter dining, Vegetarian options
People
Birthdays, Celebrations, Dates, Special occasions
Food Hygiene Rating

Location for Scully

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

020 3911 6840

Website

Opening Times

Lunch
Mon 12:00-15:00
Tue 12:00-15:00
Wed 12:00-15:00
Thu 12:00-15:00
Fri 12:00-15:00
Sat 12:00-15:00
Sun Closed
Dinner
Mon 17:30-22:30
Tue 17:30-22:30
Wed 17:30-22:30
Thu 17:30-22:30
Fri 17:30-22:30
Sat 17:30-22:30
Sun Closed

Reviews of Scully

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14 Reviews 
Food/Drink
Service
Atmosphere
Value

justin L

06 August 2019  
This was an absolute fantastic evening. The service was impeccable with lovely friendly staff who recommended a delicious bottle of red after a couple of gin and tonics to start the evening off! The absolute highlight was the food however, a combination of fusion and flavours that i had never had before but that blew me away! Cannot praise Ramael Scully enough! The ambience of the restaurant is lovely with an open kitchen providing the spectacle of a superb London kitchen. I work with a lot of restaurants in London recommending them to clients but this is top of the list, I will be back soon!

Sarah P

26 July 2019  
Lovely food and a great atmosphere.

Anon

08 July 2019  
Wow. Sat at the bar and had the main man's attention all night. He chatted through preparation and cooking techniques with my girlfriend and threw sample plates of all sorts of things at us while we waited for our actual orders. Superb wine list and a truly different venue style. We left absolutely buzzing.

Mary W

02 July 2019  
Wonderful, new flavours, fusion cooking, sit at the bar!

Michelle M

28 June 2019  
Very tasty sharing food. Lovely relaxed ambience. Good gluten free options.

Saskia A

28 June 2019  
A great new addition to the London dining scene. Really interesting combinations of ingredients and a fusion of different cuisines. Its not often that the waiter really has to explain various things to the table. The waiters recommendations for the table were perfect. It has a very good atmosphere with plenty of buzz. A good venue for a group so you can share and experience the different dishes. Not cheap, but was good value for what they serve.

Simon T

29 March 2019  
Stunning Octopus and vegetarian food in an unpretentious room.

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
Service
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Value

Mark D

sdfsd
29 January 2019  

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Food & Drink
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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.
Food & Drink
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