Freak Scene Parsons Green

Pan Asian·
Silver Award

SquareMeal Review of Freak Scene Parsons Green

Silver Award

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.

Good to know

Average Price
££££ - £50 - £79
Pan Asian
Cool, Fun, Lively, Quirky, Unique
Food Occasions
Special Features
Vegetarian options
Perfect for


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.


Who is the head chef?

The head chef is ex-Nobu chef Scott Hallsworth.

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Meet the team
Freak Scene Parsons Green

Scott Hallsworth

Executive Chef

Ex-Nobu chef Scott Hallsworth has created a name for himself in the industry as a pioneer of pan-Asian cuisine. He has launched restaurants across the world, with spots in Melbourne, St Tropez, Toronto and so many more. Freak Scene began life as a pop up in Clerkenwell then moving to a permanent spot in SoHo and finally culminating in Freak Scene 3.0 in Parson Green. Scott works alongside Yauheni Kharytonau and his business partner Adam Hill.


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28 Parsons Green Lane, Parsons Green, London, SW6 4HS

020 7610 9863 020 7610 9863


Opening Times

Mon Closed
Tue 17:30-22:30
Wed 18:00-23:00
Thu 18:00-23:00
Fri 18:00-23:00
Sat Closed
Sun Closed
All day
Mon Closed
Tue Closed
Wed Closed
Thu Closed
Fri Closed
Sat 12:00-23:00
Sun 12:00-21:00


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4 Reviews 

Michael B

29 April 2024   - Verified Diner
Food & Drink 5
Service 5
Atmosphere 5
Value 5

Just excellent! 

Andrew O

06 August 2019  
Freak Scene is an antidote to overly stuffy and formal London restaurants.It's an extraordinary blend of streetfood in a superb Soho location. It's one of the only places in the world that i've ordered the entire menu. It's fun, it's fresh, it's exciting and staffed by people who truly love what they do.

Alex G

28 February 2019  
Food & Drink 4.5
Service 4.5
Atmosphere 5
Value 4
Freakin’ good

If you were a chef, what would be your dream? A fair guess might be that once you had a built a cult following, open your own place on your own terms: an intimate venue, decorated just the way you would like it, with your own tunes playing on the sound system. One iteration of this vision can be found at Scott Hallsworth’s Freak Scene in Soho. Some have likened the venue to a teenager’s bedroom, but a more considered assessment might be a deft mingling of the retro and the cool: think NWA hip-hop meets Japanese manga culture, with a bit of graffiti thrown in for good measure. This is not a place for intimacy (indeed, it’s rather loud), but more for hanging out and digging the scene. Diners have only the choice of sitting in a row at the counter (or by the wall on the opposite side), but this is perhaps deliberate, as from here it is possible to see the whole show in action – not just the art and the music, but Scott and his team crafting the dishes. It seemed evident to us from a recent midweek visit that everything here is done with passion and prior thought, even if the vibe suggests a more relaxed and impromptu approach. The culinary angle is pan-Asian with strong Japanese influences, and draws on Scott’s prior experience at Nobu and Kurobuta. As is the current fashion, all dishes are meant for sharing, allowing diners to sample across the menu (and, more cynically, potentially spend more). Here, the choice is around twenty offerings, the majority of which are established favourites on the list, although some plates do change, depending on demand and seasonality. What stood out from the dozen or so dishes our group of four sampled were two things: the beautiful presentation throughout and the artful combination of spice, savoury, sour and sweet notes. Each mouthful was an intense flavour sensation. To give some examples, chilli crab is paired with avocado in a wonton ‘bomb,’ miso-grilled black cod (pictured) is stuffed into a taco and complemented with sushi rice and chilli salsa, or Thai pork is married with Scotch Bonnet mayo in a dainty bun. Vegetarians are also well catered for, with mushroom, cauliflower, artichoke and aubergine options featuring on the menu. Expect to pay around £10 per dish. Cocktails are also cool here and once the main dining rush is over, Freak Scene remains an enjoyable bar option. Sip your drink, take in the vibe and get your freak on. 

Jane S

27 June 2018  
Food is just the best ever, never eaten such amazing food, service is great and staff so chilled out and friendly. Just love love love it.
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