Scott Hallsworth brings Freak Scene pop-up to 100 Wardour Street

Australian chef Scott Hallsworth will launch a new pop-up restaurant, Freak Scene x 100 Wardour Street, in Soho from 22^nd July until November 2025. The temporary residency will take place on the ground floor of 100 Wardour Street, marking a return to the area for Hallsworth’s pan-Asian dining concept.

Hallsworth, formerly head chef at Nobu in both London and Melbourne, is known for his unorthodox take on pan-Asian cuisine. He rose to prominence with the launch of Kurobuta, a Japanese izakaya-style restaurant that operated in Chelsea, Knightsbridge and Marble Arch. His current venture, founded in 2017, blends Japanese and Southeast Asian influences with Australian flair.

This is the chef’s first major collaboration with the Evolv Collection under the leadership of Martin Williams (CEO), who states: “I’ve been a fan of Scott’s restaurants and food since his Kurobuta days. His creativity, edge, and attention to flavour have always set him apart. We’re proud to be hosting Freak Scene at 100 Wardour Street as the only Asian concept in our group – it’s a partnership that makes fantastic sense and promises a great future.”

The pop-up will feature a selection of Freak Scene’s signature dishes, including Chilli Crab Wonton Bombs, Miso-Grilled Hispi Cabbage and Red Curry Duck Donut Buns. New items specifically tailored to the Soho audience will also be introduced, and a Saturday brunch offering will form part of the residency, accompanied by a backdrop of hip-hop music and eclectic interior design (including graffiti-decorated bathrooms and bold artwork).

“This is possibly the most exciting news I’ve been able to share since founding Freak Scene all those years ago,” says Hallsworth. “Not only are we heading back to our Soho roots, but we get to team up with the brilliant Evolv Collection at their iconic 100 Wardour Street. I can barely wait!”.

Food Desk

Freak Scene x 100 Wardour Street takes place at 100 Wardour Street, London W1F 0TN from 22^nd July until November 2025. For further information or to book, visit the restaurant’s website here.