Everyone has been raving about Scully, which opened in March in St James Square by ex-Nopi head chef, Ramael Scully. Eager to see if the Insta-clammour was all hype, we were desperate to go. Thankfully, it wasn’t just hype. Scully has become wildly successful in a short space of time thanks to the inventiveness of the menu and their ability to elevate plant-based dishes to an exceptional standard. Much of the menu’s inventiveness is born from the Scully’s diverse cultural upbringing. Born in Malaysia and brought up in Sydney, with a Mother of Chinese/Indian descent and an Irish Balinese Father, we wouldn’t expect anything less than flavourful, fusion food from Scully. More than 60% of the menu is plant-based and suitable for vegans. We were sold by the front of the house with claims that their vegetarian options are much better than meat. We started with lemon myrtle crusted jicama (not vegan) and an arepa, a thick corn tortilla that puffs deep fried, using it like a puffy bun that we couldn’t help but over-stuff it with the eggplant sambal. Thankfully, despite its Mayfair location and sleek interiors, eating with your hands is allowed. We also had the sprout slaw, a filling vegan dish. If there was one dish that ‘disappointed’, we would say it was the kohlrabi salad compressed in a cucumber juice and served with lebanese cucumbers and gherkin powder. While it was refreshing and acted as a great palate cleanser,  it didn’t feel as well balanced as the other dishes. Another thing to appreciate about Scully’s kitchen is the dedication to sustainability.  All ingredients are sourced locally, food waste is limited by preserving many of the ingredients which can be seen on display when you enter the restaurant. Plant-based diners will also appreciate that where possible, meat  and veg are prepared on separate counters.