Scully St James's menu with up-to-date-prices

Scully St James’s Menu

August 30, 2026
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1 min read
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Scully St James’s is Chef Ramael Scully’s restaurant at 4 St James’s Market. Born in Malaysia and raised in Sydney, Scully draws on Chinese, Indian, Malay, Balinese and Irish family heritage as well as professional experience in Australia, Moscow and London to create food with a genuinely personal identity.

A working pantry of homemade pickles, preserves, spices and fermented ingredients is central to the kitchen. These carefully developed elements bring acidity, heat, sweetness and savoury depth to seasonal British produce, allowing familiar vegetables, meat and fish to take on flavours inspired by Asia, the Middle East and Europe.

Lunch offers a focused choice of courses, while the evening expands into prix fixe and signature tasting menus. A dedicated vegan tasting menu receives the same level of attention as the meat and fish selection, reflecting a low waste approach that aims to use whole ingredients creatively and make vegetables integral rather than secondary.

The informal but refined dining room keeps the attention on colour, texture and the detail within each plate. Thoughtful wine and drink pairings support the changing menus, while the open, experimental character of the cooking makes a meal feel like a journey through Scully’s heritage, travels and continuing interest in fermentation.

Address: 4 St James’s Market, St James’s, London SW1Y 4AH, United Kingdom

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Scully St James's Menu

Prix Fixe Menu

Two Courses for £65 / Three Courses for £75

Spiced Corn Bread, Curry Leaf Oil
£8
Italian Sun Sweet Melon, Kinako Ginger Dressing, Furikake Seaweed
£9
Turnip Cake, Red Miso Bagna Cauda, Szechuan Oil, Pickled Heritage Carrots
£10
Burrata, Yellow Peach, Black Bean & Shitake Vinaigrette, Peanuts
£12
Salt & Pepper Shimeji Mushrooms, Yeast Vinaigrette
£12
Pork Belly Rendang Spring Rolls, Coconut Sticky Rice, Apple and Yuzu Labneh
£15
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.

Cauliflower, Apricots, Cashew Nut Cheese, Salted Black Lime

Roasted Cauliflower florets served with cauliflower stem cous-cous and Spanish almonds, apricot chutney, fig leaf oil & Tagete leaf.

Seasonal tomatoes, Coconut Sambal, Strawberries, Tomato shrub

A plate of fresh tomatoes from Natoora, grated brown coconut with green chilli, sugar snaps, red onions and herbs. Finished with green beans, fresh pomelo fruit, mint, Thai basil and caramelised coconut soil with sweet & sour dressing.

Forbidden Black Rice, Artichoke Flower, Smoked Tofu, Vegetable XO Sauce, Cashew Nuts

Black rice is also known as ‘Forbidden Rice’ in Ancient China since only those belonging to the upper class could afford to eat it. These days it is enjoyed by many and is known for its nutty flavour and high nutritional value. Served here with artichoke flower, smoked tofu and vegetable XO sauce.

Steamed Scottish Hake

Steamed Scottish Hake makes for the most beautiful Summer-time fish main. It’s served with spring greens, Pink Fir Lady potatoes, salty fingers and sea purslane. It’s topped with a buttermilk-whey koji butter sauce that’s been split overnight and reduced with koji butter, sago and wild garlic oil.

BBQ Corn-fed Chicken Legs, Pea Shoots, Gooseberry & Pickled Jalapeno

Boneless French Corn-fed chicken legs are served with a sweetcorn koji miso-butter, smashed melon cucumbers and chilli oil.

BBQ Onglet, Padron Pepper, Spring Onions, Jerusalem Artichokes, Taleggio
Creamy Gianduja Cremieux

Creamy Gianduja Cremieux served with chocolate and hazelnut soil and banana jam, mixed in a refreshing dance of Genovese basil and lychee sorbet.

Bramley Apple and Olive Oil Cake, Maple Icing, Passion Fruit Sorbet

One of Chef Scully’s favourite cakes from his time at Ottolenghi’s NOPI. Served with rich maple butter cream, a sour, frosty passion fruit sorbet, quince and rose jam and crystallised cacao nibs.

Strawberry & Pomegranate Trifle

Chef Scully’s version of a classic trifle. Layers of lemon poppy seed cake are infused with pomegranate molasses and sumac syrup, topped with a rose-flavoured coconut disc, whipped mascarpone cream and a strawberry sorbet.

Crispy Stuffed Chicken Wing, Salted Egg Yolk, Finger Lime

De-boned chicken wing stuffed with chicken thigh, truffle & water chestnuts. Blanched in red vinegar and maltose, dry-aged for three days.

Cornish Halibut, Buttermilk Whey Koji Butter Sauce, Tempura Chicken Oyster

Pan-Fry Cornish Halibut is served with buttermilk whey koji butter sauce that’s been split overnight (so we use the whey of the buttermilk) and reduced with koji butter, pickled Celtus, salmon roe eggs, chervil, chives & wild garlic oil.

Aged Beef Sirloin Tataki, Kumquat Citrus Kosho
Turnip Cake, Sweet & Sour Tamarind Caramel, Szechuan Dressing, Pickled Heritage Carrots

Aged Chinese Turnip Cake seared for a crisp delicate texture is served with sweet & sour tamarind caramel, Szechuan dressing and pickled heritage carrots.

Sam

Sam