About
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. Scully has amassed a range of ingredients from homemade spices, pickles, and preserves through to programmes of oils, animal fats, dairy and sprouts, most of which can be seen on our working display as you enter the restaurant. Chef's former boss, Yotam Ottolenghi says, "He has an insatiable appetite for bold and vibrant colours and irreverent blends of ingredients, his kitchen is an exciting and unexpected place to be.
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