A last-minute pick, but definitely one to visit again: Restaurant Scully (22. October 2025)

We were hungry after the event and decided last minute to go for dinner. Since we were a group of five, and we decided to get all the snacks on the menu and order each of us a different starter to make sure we were able to try as much as possible. The first load of dishes consisted of “crispy corn-fed chicken skin, lemon myrtle & chilli, garlic toum” (GBP 4.00), “spiced corn bread, curry leaf oil” (GBP 8.00) and “Italian sun sweet melon, Kinako ginger dressing, Furikake seaweed” (GBP 9.00). The chicken skins were nice and crispy and went well with the served dip. The corn bread was actually much better than I had expected, and last but not least, the sweet melon was definitely amazingly surprising – in a good way.

Next in line were the “Masala chickpeas, crown prince squash, tahini” (GBP 9.00) as well as the “Salt & Pepper Shimeji mushrooms, yeast vinaigrette” (GBP 12.00). While the chickpeas were interesting in nature, the mushrooms were actually even better when you dipped them in that vinaigrette.

Then it was time for the first of the many starters, namely, the “turnip cake, red miso bagna cauda, Szechuan oil, pickled heritage carrots” (GBP 10.00) and I must say that it was rather refreshing and light – especially considering that it all looked quite fried. So, definitely a nice dish.

Next in line was the “arepa, eggplant sambal, bergamot labneh (a matured ground maize dough originating in Southern America, notably in Colombian and Venezuelan cuisine, served with Chef Scully’s mum’s eggplant sambal)”, which was interesting to eat, but I would dare saying that the labneh was a bit overpowering, which was a pity and I think it would have done better, if the labneh had been applied a bit less generous.

Now, that is something where I surprised myself because the cauliflower of the “cauliflower, peaches, cashew nut cheese, salted black lime (roasted cauliflower florets served with cauliflower stem couscous and Spanish almonds, apricot chutney, fig leaf oil, Tagete leaf)” dish was actually exquisite. I mean, I’m definitely not a fan of cauliflower, but I absolutely enjoyed this dish.

Although the combination of tomatoes with strawberries was great, the tomatoes were a bit too weak in flavor. In any case, the “seasonal tomatoes, coconut sambal, strawberries, tomato shrub (a plate of fresh tomatoes from Natoora, grated brown coconut with green chili, sugar snaps, red onions and herbs. Finished with green chili oil, three months preserved beef heart tomato shrub, covered in light soy and cider vinegar)” were nice since the combination of the sweetness of the strawberries with the acidity of the tomatoes worked well.

Then it was time for some fish in the form of the “gurnard, garlic toum, mauve eggplant pistachio sambal, cauliflower acar (gunard is cooked on a plancha and served on a bold and creamy Middle Eastern sauce made of garlic, olive oil, lemon juice and water. Acar is an Indonesian pickled vegetable dish, with a sweet-tangy flavour profile)” dish. And while it didn’t look all too exciting, I must say that the fish dish was actually quite lovely – and had a nice flavor combination.

What I absolutely loved was the “crispy pork belly, shrimp chili jam, yum som o salad (twice-cooked pork belly served with a pandan coconut sauce, yum som o is a zingy Thai salad consisting of green beans, fresh pomelo fruit, mint, Thai basil and caramelized coconut soil with sweet and sour dressing)” – the meat would fall apart so easily, and the flavor profile was exquisite.

Last but not least, it was time for the main course in the form of the “BBQ onglet, spiced beef brisket, farofa, pickled rhubarb and celery (medium-rare onglet, or ‘hanger steak’, is a cut of beef steak prized for its flavour and tenderness. served with toasted Cassava, leeks, mustard greens, with a rich sweet spices and soured tamarind sauce)”. The meat was tender and rich in flavor – however, the toasted Cassava didn’t do anything for me, unfortunately.

So, all in all, the experience at the Scully was a great one – great dishes, friendly and attentive service, and also a nice interior design. So, frankly, if you want to indulge a little, then I would highly recommend you to try the Scully – and book well in advance.

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Contact Details:

Restaurant Scully

St James’s Market 4

SW1Y 4AH London (UK)

Tel.: +44 73 59 51 92 27

E-Mail: enquiries@scullyrestaurant.com

Homepage: https://www.scullyrestaurant.com

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.