Why to visit Scully
Scully's debut restaurant avoids hushed fine dining in favour of Motown hits and a buzz of conversation. The dining room is dimly lit and slate grey, but the best seats are closer to the action: along the marble counter overlooking the kitchen. Before you settle in, take a look around the open larder, which contains everything from salted egg yolks to fermented strawberries. Even before you look at the menu, the message is loud and clear: You've come to the right place if you're looking for flavours that push the boundaries.
At lunchtime, hedge-fund executives peruse the wine list; in the evenings, an adventurous crowd arrives, hashtagging photos of the menu. Scully's resume has always piqued the interest of savvy foodies: he spent a decade working alongside the hugely influential chef Yotam Ottolenghi.
Even seemingly innocuous snacks, such as the dehydrated beef-tendon crackers served with cloud-like oyster emulsion, require a significant amount of effort. Portions can be large, so order a main to share and then choose from the inventive, elegantly plated desserts. We loved the chocolate sorbet, which was cleverly spiked with pickled-blueberry gel.
