Originally starting up as a pop-up in Clerkenwell, Freak Scene is a pan-Asian restaurant that fearlessly combines bold Asian flavours and creative panache best suited for a blow-out birthday party, shared graduation, or a staff party no one will forget. After a string of pop-ups and a Soho venture thwarted by the pandemic, Scott Hallsworth’s restaurant has found its third home in Parson’s Green. This stage of Freak Scene brings together Scott’s expertise from Nobu and Korubuta and the support of comedian and fellow Australian Adam Hill into the genteel surroundings of South West London. It’s a free-spirited experience, encouraging disinhibition with atmospheric purple-hued lighting and a penchant for eccentricity that gives an endearingly disordered impression.
With a capacity of approximately 46 guests, seating is split across a bar area, wooden benches and intimate booths, making for a lively evening. With a late license, leaving early is of no concern. And a good thing too - there’s a very real possibility you may not want to leave, especially after trying a signature ‘Freaktini’ cocktail.
The Freak Scene menu offers a diverse selection of small plate dishes encouraging the exploration of Asian fusion cuisine, perfect for sharing and sampling throughout the evening. Fans of previous Freak Scene iterations will recognise several signature dishes that have made a comeback in Parsons Green.
The defacto favourites include a bluefin tuna sashimi ‘pizza’ with wasabi tobiko and truffle ponzu and chicken fried chicken with peanut sauce, sambal and house pickles. Other classics too have made a comeback, the miso-yaki black cod tacos with scorched red chilli salsa, and Singapore chili crab wonton bombs to name just a couple. Big flavour is what Hallsworth does best, and after a six-year stint at Nobu, it’s not surprising that at freak scene big flavour is what you get.