Alongside the group’s signature brunches is a menu of dishes cooked over fire, including clay-fired bread with pepper berry salt; BBQ broccoli with almond gremolata, and crispy capers; fire roasted hake, torched tomato, and dashi hollandaise; and an HG Walter steak skewer with mushroom XO.
Mains include a Hereford 28 day dry aged T-bone to share while desserts continue the cooked over fire approach and include burnt lemon meringue tart with white chocolate; and roasted mango, with clotted cream ice cream and local honey.
Its Australian wine list features more than 100 different bottles, making it one of the biggest Australian wine lists in the capital.
As well as a spacious dining room, Margot Green has a large outside terrace.
Founded in 2012 by Australian Prue Freeman and her husband Tom Onions, Daisy Green has grown from two vintage ice cream vans (Pinky Green and Wander Green) and three tricycles into a collection of restaurants across London that include floating barges Darcie and May Green, Paradise Green in the City, Scarlett Green, in Soho, Bondi Green in Paddington, Daisy Green in Marylebone; Timmy Green in Victoria; and Barbie Green in Barbican.