Scully St James

Calling hospitality gems who love excellent food, want to work with/learn from wonderful skilled colleagues, & want to work in Central London! If you’ve got enthusiasm, a great attitude & are looking for your next adventure, this is it. Email your CV to bianca@scullycooks.com

We’re BACK! Veganuary? Enjoy our vegan snacks, starters, mains & desserts, or try our Vegan Tasting Menu! Dry Jan? Pair your Tasting Menu with our Non-Alcoholic Beverage Flight, or try our delicious Mocktail Menu and exciting Kombucha Menu. Book now: sevenrooms.com/reservations/s…

French baby corn-fed poussin stuffed w chicken thigh mince, pistachios & Ras El Hanout spice We’ve crafted every flavour to compliment each other: salty & fruity Apricot Umeboshi, smoky & spicy chipotle tabasco gel, creamy & rich Tsalafoutie. Marinated fennel, cucumber & celery

Our G&T of choice this summer? The Mango G&T. We’ve infused gin with mango, and topped it with mango juice, lime juice and tonic water to create the refreshing and bittersweet G&T you didn’t know you needed.

We’ve been busing infusing gin with mango! 🥭 Guess what we’re making with it?

Not only is our Spiced Cornbread full of flavour, but it’s also fully vegan. Served with curry leaf oil on our Prix Fixe Snack list. Enjoy it before your Scully starters and mains. If we’re fully booked for dinner, stop by early evening for some snacks and drinks instead.

Shetland Cod cooked on the plancha, served on top of spring greens, wild garlic oil, green peaches (pickled for 1 year) & green strawberries (pickled for six weeks). Topped with Buttermilk Whey Koji Butter Sauce, finished with a plethora of wild herbs. On our Prix Fixe menu!

The most fun mocktail on our beloved mocktail menu might be the Unicorn Juice. Fun and floral, its standout ingredient is the blue butterfly pea flower – when mixed with lemon juice, it creates its signature purple colour.

In addition to our lists of cocktails and mocktails, we also have an outstanding kombucha menu! You can even see our kombucha fermenting in our pantry as you walk into the restaurant. Have you tried it yet?

This Ethiopian spiced butter in our Asparagus Starter is a feast of flavour. It’s made with whipped tahini and tofu, lemon juice, Urfa chilli and charcoal burnt spring onions folded in.

The perfect spring starter – Barbecued English Green Asparagus, sat on top of spring greens and sun blushed cherry tomatoes. It’s topped with an Ethiopian spiced butter and served with our macadamia nut granola on top. Find it on our Prix Fixe menu.

We really can’t get enough of this season’s Genovese basil on our current menu, so we’ve put it in a mocktail too! 🍃 Our Basil Lime Spritz is the perfect spring sip, made with a refreshing and flavourful basil lime cordial from our kitchen, topped with soda water.

Our adorable new palate cleanser for our Tasting Menus! On the front of the popsicle, you have Roasted Fresh Pineapple with Pineapple Juice, complimented with a Genovese Basil Sorbet on the back, using basil from Crate to plate. Topped with Scully's Aunty’s Assam Powder.

On our Prix Fixe dessert menu: Pandan Basque Cheesecake! Served alongside an Adzuki Bean (also known as Red Bean) Tartare with pan sugar syrup and pandan syrup. It’s topped with an Azuki Bean foam with pandan syrup, feuilletine soil, popping candy and crème fraîche ice cream.

On our Tasting Menu: Baby Poussin, Tsalafouti Cheese, Apricot Umeboshi. French baby corn-fed poussin stuffed w chicken thigh mince, pistachios & Ras El Hanout spice. We’ve crafted every flavour on this dish to compliment each other.

On the Prix Fixe Menu: BBQ Corn Fed Chicken. Cured in koji & yuzu kosho marinade, & served w turnip cake, cubeb pepper caramel, gherkin gel & gherkin powder. It's nestled by greens made up of fresh cucumber, celery compressed w apple juice, & fennel compressed w shio koji.

A beer without the booze? We stock @impossibrewco, brewed using their special Social Blend™ of active herbs (nootropics) so that you can relax even when you're not drinking – it claims to also improve mood and sleep. Give it a try on your next visit!

On our non-alcoholic cocktail menu: Calm Blue Lagoon. Minty and refreshing, it’s made from a fresh concoction including lemon juice, mint, and non-alcoholic blue curaçao.

A Prix Fixe Menu Starter: Pigs Cheeks. Served alongside crushed green peas, wasabi & herbs, as well as French breakfast radishes seasoned with shio koji, yuzu kosho vinaigrette. Finished with crushed wasabi peas and lemon clover leaves & topped with a miso reduction.

Always thinking about new ways we can use every part of each ingredient throughout our dishes, desserts & bar menu — or even fermented to use in recipes months or years from now. We make a conscious effort to be as close to net zero waste as possible. Whatever’s around, we use.