’Try Our New Lunch Menu!’ 

A TRULY ECLECTIC PALETTE

Scully St James's is Ramael Scully's first solo venture. Born in Malaysia and brought up in Sydney, with a Mother of Chinese/Indian descent and an Irish/Balinese Father, you can almost guarantee your experience will be based on a wide range of culinary traditions from his family heritage.

Having had the benefit of such a diverse cultural upbringing, not to mention his vast experiences from traveling the world; you can expect an explosion of flavours using sustainable, locally sourced ingredients where possible, created and served in an informal yet refined setting.

RESERVATIONS

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OUR FOOD

Innovative food, explosive flavours and sustainable practises are the core pillars of Scully. We aim to be as net zero waste as possible, utilising the whole ingredient in innovative ways. Scully has amassed a range of ingredients from homemade spices, pickles and preserves; most of which can be seen on our restaurant's working pantry.

Our vegetarian and vegan dishes are an integral part of our menu, thoughtfully crafted alongside our meat and fish offerings. Many vegetarian à la carte options can also be adapted to suit a vegan diet upon request.

When booking, we ask that you kindly specify menu selection (à la carte, signature tasting menu, vegan tasting menu); please note that the whole table must dine from the same menu. Please inform us of any dietary requirements when booking as we regrettably are unable to cater to all allergens.

Kindly note that we do not offer a children's menu.

ABOUT SCULLY

Ramael Scully’s colourful cooking is a product of his layered heritage. Born in Malaysia to a mother of Chinese and Indian descent and a Malay and Irish father, Scully moved to Sydney as a child. He attended culinary school there and decided to pursue cooking. Hard yards covered training in fine dining restaurants in Sydney, Moscow and in Britain since 2004, and has seen him develop a cooking style influenced by Asia, the Middle East and Europe.

Scully was previously Head Chef at Ottolenghi's NOPI, as well as co-author of the NOPI Cookbook. Scully’s open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi dishes.

Scully is a passionate and articulate ambassador for his cooking philosophy and spends much of his time presenting and demonstrating his dishes to audiences appreciative of fine food. A leading figure in fermentation within the UK, reducing food waste is something Scully is incredibly knowledgable and enthusiastic about, featuring on publications and television to teach the importance of reducing food waste and how to get creative about it.

CAREERS

We are always looking for fresh talent to join our team! Please get in touch below by sending us your CV.

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