Scarlett Green
Menu with Prices in the UK

Back bacon, two free-range poached eggs, chilli and fennel sausage, garlic mushrooms, smashed avocado, and chilli pesto on charcoal sourdough.

Poached eggs, crispy shallots, back bacon, Holy F*ck hollandaise, and fresh red chilli tucked inside crisp pan-fried paratha roti.

Hand-carved Scottish smoked salmon, smashed avocado, two poached eggs, lemon hollandaise, and house chilli pesto on dark rye bread.

Crispy tater tots loaded with spiced chorizo, chipotle sour cream, Monterey Jack cheese, fried eggs, green tomato salsa, and black beans.

Toasted activated charcoal sourdough topped with crushed Hass avocado, whipped house labne, and smoky Aleppo chilli flakes.

Golden sweetcorn fritters served with smashed avocado, two poached eggs, crumbled feta, charred corn rib, and red pepper habanero almond sauce.

Spiced roasted red pepper and tomato ragu with baked free-range eggs, creamy house labne, fresh herbs, and charcoal sourdough.

Chilli and maple roasted celeriac 'toast' topped with Hass avocado, two poached eggs, Tenderstem broccoli, spinach, and grilled vine tomatoes.

Warm griddled walnut banana bread layered with whipped mascarpone cream, fresh seasonal berries, flaked almonds, and raw honey.

Fluffy stacked buttermilk pancakes studded with wild blueberries, whipped mascarpone cream, fresh berries, and pure Canadian maple syrup.

One savoury brunch plate plus one sweet brunch plate paired with 90 minutes of bottomless Daisy Fizz prosecco or Rosé Spritz.

Evening sharing feast of signature starters, BBQ grill mains, and sides accompanied by 90 minutes of bottomless fizz or house wine.

Chargrilled sirloin steak, spiced sausages, crispy chicken schnitzel strips, Koffmann's fries, slaw, and house BBQ sauces.

Warm savoury brioche doughnuts glazed with aged Cheddar, truffle butter, and subtle umami Vegemite dusting.

Crisp miniature corn tostadas topped with raw diced yellowfin tuna, avocado crema, jalapeño, and sesame ponzu.

Golden shatteringly crisp spring rolls stuffed with slow-braised spiced beef shin and served with sweet-sour tamarind dipping sauce.

Stacked thick-cut crispy fried Cypriot halloumi batons drizzled with whipped pomegranate yogurt, mint, and toasted dukkah.

Lightly dusted salt-and-pepper crispy calamari tossed with fresh red chilli, coriander, and zesty yuzu mayonnaise.

Vibrant crushed edamame, avocado, lime, and chilli dip served with toasted black-sesame seeded flatbread crisps.

Panko-coated chicken breast schnitzel layered with prosciutto, rich tomato sauce, mozzarella, aged parmesan, and Koffmann's fries.

Plump crispy-shelled king prawns glazed in Scarlett Green's secret spiced coastal dressing with charred lime and herbs.

Rare-seared sashimi-grade yellowfin tuna steak plated with candied beetroot, sliced Hass avocado, shaved fennel, and soft herb salad.

28-day dry-aged British sirloin seared over charcoal with roasted garlic butter, watercress, and crispy shallots.

Caramelised white miso aubergine over coconut brown rice, crispy sesame tofu, pickled ginger, and edamame.

Chargrilled spiced chicken breast over baby kale, quinoa, Hass avocado, toasted pumpkin seeds, and lemon tahini dressing.

Crisp Freedom Lager battered Atlantic cod fillet served with chunky Koffmann's fries, crushed minted peas, and tartare sauce.

Golden crispy skin-on French fries seasoned with flaky sea salt and rosemary.

Crunchy bite-sized potato tots tossed in fragrant rosemary sea salt.

Two thick slices of toasted black charcoal sourdough served with sea-salted whipped butter.

Crispy griddled British dry-cured back bacon rashers to boost any brunch plate.

Two thick griddled slices of golden Cypriot halloumi cheese.

Two soft-centred British free-range poached eggs seasoned with cracked black pepper.

Pot of Daisy Green's signature fiery spiked hollandaise or vibrant roasted red chilli pesto.

Indulgent Mars Bar caramel cheesecake sphere coated in crisp dark chocolate and served over biscuit crumble.

Crunchy house-baked maple and pecan granola layered over thick Greek yogurt, fresh berries, and toasted coconut.

Molten-centred 70% dark chocolate pudding served warm with a scoop of Madagascan vanilla bean gelato.

Crisp Belgian waffle topped with caramelised banana, salted dulce de leche, and whipped mascarpone.

Three refreshing scoops of artisan mango, passionfruit, and raspberry fruit sorbets with fresh mint.

Velvety micro-foamed milk poured over a double ristretto shot of Daisy Green's signature Australian-style espresso blend.

Ceremonial-grade Japanese green matcha whisked over ice with creamy oat milk.

Fresh cold-pressed kale, celery, English cucumber, green apple, ginger, and lemon.

Cold-pressed English strawberries, blueberries, apple, and fresh mint served over ice.

100% pure freshly pressed sweet Valencia oranges served chilled.

Sparkling cloudy house lemonade muddled with crushed berries and fresh mint.

Vodka shaken with spiced tomato juice, fiery Sriracha, sherry, lemon, and celery salt rim.

Dry gin, Campari, sweet vermouth, and bitter Seville orange marmalade served over hand-cut ice.

Crisp, sustainably brewed Staffordshire vegan pilsner served ice-cold on draught.

Two fluffy miniature buttermilk pancakes topped with blueberries, fresh strawberries, and maple syrup.

Tender panko-breaded chicken goujons served with Koffmann's fries and tomato ketchup.

Creamy free-range scrambled eggs served with buttered sourdough toast soldiers.