Opening in Spring 2024, Roe is the latest venture from Will Murray, Jack Croft and James Robson, the trio behind Fallow St James’s and FOWL.
Located in Wood Wharf, against the banks of the South Dock Canal, Roe is named after Britain's native deer species and serves up a collection of British classics. Following the ethos of the trio's other openings, Roe will continue to champion sustainable dining and minimal wastage with a focus on bold and interpretative cooking that has taken London's dining scene by storm. This 350-cover restaurant spans across three floors and comes complete with mezzanine and terrace dining as well as a chef’s table to keep diner’s close to the action.
The effort for sustainability, however, goes much further than just the menu. Plant-based and compostable 3D printed decor, such as a coral-inspired tree and counters, fill the space alongside an aeroponic green wall where an onsite gardener will grow herbs and greens including peas, padron peppers and chillies that will be used in the dishes. It's not something that you see everyday, even in London.
The a la carte menu is a celebration of British classics and uses locally sourced ingredients, regenerative crops and a nose-to-tail cooking style that has become a staple of the trio: think Fallow's sriracha cod's head and FOWL's chicken head pie. At Roe guests can expect Cornish pasties made with shiitake mushrooms and fresh thyme (grown in house) and a dish that puts a twist on the classic baked potato that’s cooked in kombu stock, served with walnut and truffle ketchup and topped with crispy seaweed. The Roe mixed grill features underused and often wasted cuts of venison and combines grilled marinated haunch, confit shoulder and a venison skewer alongside a selection of condiments.