Freak Scene Parsons Green

Scott Hallsworth has been teasing diners for years with various iterations of his whacky and wonderful pan-Asian restaurant. It originally opened as a pop-up in Clerkenwell before graduating to a permanent site in Soho, which sadly had to close due to the pandemic. Now in its third instalment, Scott brings Freak Scene to Parsons Green. And we hope it’s the one that sticks.

This site offers flickers of the brand’s trademark grit, from fluorescent purple lighting glowing beneath the counter to bathroom walls covered in scribbled signatures, albeit with a little more polish to cater for its genteel location. The space is small-verging-on-tiny and crams in intimate seating wherever it can. We settle into a cosy booth overlooking busy bartenders behind the bar – the energy is palpable.

The menu revisits plenty of Freak Scene classics with a few newbies thrown in for good measure. Not to be missed is its famous sashimi pizza, a crisp tostada topped with raw salmon and truffle ponzu which brilliantly treads the line between luxurious and playful. That just about sums up most of the menu, actually. Indulgent with a side of fun! A dish of miso cod is one of the most delicious and unexpected things we tried: flaky batons of white fish wrapped in crisp string pastry then doused in a heady coconut sauce. A snack entitled ‘1000 leaves’ sees layered potato ‘chips’ served with a lip-smackingly vinegary jalapeno dip, creating a mouth sensation we can only liken to eating salt and vinegar crisps. Another favourite is Nasu Dengaku, which sees velvet-soft aubergine ensconced in a sticky caramel sauce so deliciously sweet it verges on a dessert.

Plates are small and prices range from £6 for snacks to £22 for main, which could easily add up, although two to three plates each should easily cover it. Just be warned: once you order, they arrive fast. Genuinely warm and bubbly staff bustle between tables explaining the menu and checking that drinks never run low. This is high-octane dining: playful, exciting, a little bit crazy, and totally brilliant.

Beginning life as a Clerkenwell pop-up, Freak Scene is a pan-Asian restaurant delivering unapologetically whacky fusion dishes packed with flavour and flair. Beginning life as a Clerkenwell pop-up, before moving to a permanent location which sadly fell prey to the pandemic, Korubuta founder and ex-Nobu chef Scott Hallsworth’s Freak scene has relocated to its third location on Parsons Green Lane. For this iteration, Hallsworth has teamed up with fellow Aussie, comedian, author, radio and television presenter Adam Hill for this third venture.

Striking the balance between cosy and vibrant, the dining area is intimate with quirky decor and an atmosphere that encourages indulgence and experimentation. A lively bar area makes the perfect excuse for a pre-prandial sake or signature cocktail with a Japanese twist. Accommodating up to 46 people, seating covers two private dining rooms, bar counter stools, cosy booths, and wooden banquettes. With moody lighting and plenty of intimate seating, it’s a cosy restaurant that exemplifies the characteristic Freak Scene spirit.

The menu offers a variety of small-plate-style dishes including snacks, sashimi, vegetables, grilled meats and sides which allow for an Asian fusion exploration, sharing and sampling. For anyone who's experienced his cooking at previous establishments, you’ll notice plenty of his signature dishes making a return to Freak Scene's offering. The menu features 15 of Scott’s classic creations, including Singapore chilli crab wonton bombs, magical cabbage with dried miso truffle and ponzu, chicken fried chicken with peanut soy, salmon sashimi pizza with truffle ponzu, black cod tacos with scorched red chilli salsa, and nasu dengaku (miso-grilled aubergine). These sit alongside fresh and seasonal sushi and sashimi, as well as fish dishes based on the catch of the day.