04 Apr Scully
After delighting London palates the Israeli-way at Nopi, Chinese-Indonesian-Balinese Ramael Scully now cooks his own melting pot, inside the very chic St. James’s Market condo.
In his spanking new restaurant, welcomed by the well-stocked house pantry and maturing fridges, we share spirited small plates showcasing influences from everywhere, just like the chef, raised between Australia and Malaysia. Nibble on chickpeas brightened up with kefir lime while you wait, then dip the crispy arepa into the bergamot labneh and aubergine sambal; lovely octopus with salt-crusted avocado; soft beef short-rib pastrami awakened with horseradish… On the sweet side, the fusion award goes to the golden carrot sorbet with tarragon and caraway seed.
THE SPOT TO KNOW
Wine: glass from £6, bottle from £26
Monday-Saturday 12-3pm and 5.30-10.30pm