Brummell recommends: Scarlett Green

The Australian eatery has teamed up with plant-based chef Kirk Haworth of Plates to add five new vegan dishes to its extensive all-day menu.

Food and Drink 4 Oct 2019

Scarlett Green
Scarlett Green
Scarlett Green
Scarlett Green


Part of The Daisy Green Collection, a name that’s been seriously upping London’s brunch game for a while, Scarlett Green was launched in 2018 and is inspired by Melbourne and Sydney café culture, offering an innovative selection of healthy and more decadent menu options from Down Under.

The space

This is a destination of two halves – upstairs is smart but relaxed, with fresh white walls and modern beach scenes meeting mid-centuryesque green velvet and chrome chairs, while downstairs is a glamorous affair, complete with bright bespoke artworks and private curtained-off booth. Light marble tables offer plenty of elbow room, inviting you to spread yourself out and really get stuck in. There’s live music upstairs daily, and both areas get buzzy in the evenings with groups of people taking over the long leather booths for drinks or dinner, which is artfully laid out on sturdy ceramic dishes in neutral and pastel hues. The ceiling vents are exposed for added cool cred naturally, and the bathrooms are a joyous explosion of green banana-leaf prints contrasted with touches of brass – an interiors inspiration we are dying to recreate.

The menu

Plant-based chef Kirk Haworth (now of Plates, formerly of The French Laundry, Restaurant Sat Bains and Quay in Sydney) and Daisy Green’s Prue Freeman have teamed up to create five beautiful plant-based, dairy-free dishes to add to the extensive menu that covers breakfast, brunch, lunch, dinner and drinks. The smoked aubergine tacos with avocado cream, pickled cucumber, house kimchi, slow-baked carrot, and coriander are a fresh, colourful way to start as you mean to go on. The fragrant roasted butternut squash and carrot curry, toasted broccolini, black rice and kaffir lime is zesty, delicious comfort food minus the sluggish aftermath. For a side that you’ll begrudgingly share, the Korean hot potato is 15 layers of crispy potato gratin joy, topped with spicy pepper sauce, pickled kohlrabi and crispy onions. To finish, the vegan chocolate cake is as good as any you’ve ever tasted, or for a non-vegan Australian blow-out, the Melbourne Mars Bar cheesecake ball is fun-to-deconstruct decadence as you bash the hard chocolate casing to reveal the gooey, mega-sweet Mars Bar filling inside.

The drinks

With the capital’s largest Australian wine list to hand, you’re in good company and your waiter will be armed with recommendations. Alternatively, pretty up the table with a cocktail or two – the raspberry sour with Beefeater gin, raspberries, lime and egg white definitely had Brummell clinking our foam-topped glasses.

The bill

Three courses for two with drinks, £85


If you’re after fresh, healthy menu options in a space with personality and a good level of buzz, this is a safe choice, whatever time of day you need refuelling.