The team behind London's innovative Fallow restaurant is set to open Roe in Canary Wharf this spring, marking the expansion of their culinary ventures three years after the debut of their initial permanent restaurant.
Chefs Will Murray and Jake Croft, recipients of the 2021 Acorn Awards, started Fallow as a 12-week pop-up at 10 Heddon Street in March 2020, in collaboration with chairman James Robson.
Fallow earned a Bib Gourmand in the 2021 Michelin Guide Great Britain and Ireland. Additionally, it secured the Newcomer Award at the 2022 Cateys, a recognition that followed the successful launch of its 150-cover restaurant in St James's.
The team opened a pop-up 'beak-to-feet' chicken restaurant, Fowl, in October last year.
Roe, located in Wood Wharf with a capacity of 350 covers and named after the native deer of the British Isles, will adhere to the same nose-to-tail and root-to-stem ethos that propelled both Fallow restaurants to acclaim.
The a la carte menu at Roe will feature distinct sections, including nibbles, flatbreads, skewers, grilled options, larger plates, and sides. Notable dishes include the Maitake Cornish pasty with shiitake mushrooms and fresh thyme, baked potato cooked in kombu stock served with walnut and truffle ketchup alongside crispy seaweed, and the Roe mixed grill, showcasing underused cuts of venison.
Rare breed meats, carefully sourced fish and regenerative crops will also play a large part in the menu.
Spanning three floors, Roe will offer a distinctive dining experience, including a chef's table, mezzanine private dining rooms, and a terrace affording picturesque views of the South Dock canal.
Roe is poised to showcase environmentally conscious design with plant-based and compostable 3D printed interiors, incorporating a coral-inspired tree and counters. Additionally, the restaurant will boast a customised aeroponic green wall system, facilitating on-site cultivation of peas, Padron peppers, and chillies.