Freak Scene Sushi and Robata Restaurant in Balham
Hours of Operation
-
Monday - Closed
Tuesday - 5:30–10:30 pm
Wednesday - 5:30–10:30 pm
Thursday - 5:30–11 pm
Friday - 12–11 pm
Saturday - 12–11 pm
Sunday - Closed
BIG BALHAM BOOKING BUTTON
Reservations via Seven Rooms
SW12
Freak Scene Balham restaurant
🗣️ “Freak Scene Sushi & Robata Balham restaurant is the second branch of the pan-Asian fusion restaurant headed up by ex-Nobu chef Scott Hallsworth (the other is in Parsons Green)….. on my visit it was completely packed out – I couldn’t get a reservation for two weeks – so I had an inkling they were doing something right here in Balham.”
The vibe A buzzy, OTT spot with inventive, colourful fusion dishes and the vibes to match.
The food Sushi, small plates and fish and meaty mains with slap-you-round-the-face flavour and lots of fun presentation.
The drink Twists on classic cocktails and a short but satisfying wine list.
Time Out tip Don’t fill up on sushi – the mains deserve to be tried.
Copy care of Time Out, April 2024
Please note that Freak Scene Balham does not accept cash payments.
Freak Scene Parsons Green
Hours of Operation
-
Monday - Closed
Tuesday - 5:30–10:30 pm
Wednesday - 5:30–10:30 pm
Thursday - 5:30–10:30 pm
Friday - 12 –11:00 pm
Saturday - 12–11:00 pm
Sunday - Closed
Click Here to Book Parsons Green
Reservations via Seven Rooms
SW6
Freak Scene Fulham restaurant
🗣️ Freak Scene began as…”…a Farringdon pop-up, helmed by expat Aussie, former Nobu head chef and Kurobuta founder Scott Hallsworth, knocking out blinding pan-Asian bits on camp stoves in a hurriedly furnished Cowcross Street unit.
…. zip forward three years, chuck in some seed capital from omnipresent Australian TV comedian Adam Hills and lo: Freak Scene v.3 arrives, segued from central to the pinstriped, braying Fulham outpost of Parsons Green.
The vibe A buzzing amalgam of suburban ‘chic’ and low-key slacker cool (with extra whooping Sloanes).
The food Maximalist, painterly, face-punchingly flavourful pan-southeast-Asian small plates that go heavy on the luxe ingredients.
The drink Crisp house lagers, a well-curated wine list, and a killer carte of mega-ABV and gargantuan cocktails.
Time Out tip Swerve the crab bombs at your peril, but drag a posse for maximum ordering potential – I’m as bereft for what I couldn’t try as cock-a-hoop for what we did.
Words care of Time Out, May 2023
