The team behind London’s innovative Fallow restaurant are set to open Roe in Canary Wharf this spring, marking an expansion of their culinary ventures three years after the original permanent restaurant debuted.
2021 Acorn Awards-winning chefs Will Murray and Jake Croft launched Fallow as a 12-week pop-up at 10 Heddon Street in March 2020 in partnership with chairman James Robson.
Fallow earned a Bib Gourmand in the 2021 Michelin Guide for Great Britain and Ireland. It also received the Newcomer Award at the 2022 Cateys, an accolade that followed the successful launch of its 150-cover restaurant in St James’s.
The team opened the pop-up “beak to toe” chicken restaurant Fowl in October last year.
Based in Wood Wharf, the 350-seat Roe, named after the deer native to the British Isles, follows the same nose-to-tail, root-to-stem ethos that made both Fallow restaurants popular.
Roe’s à la carte menu features separate sections, including nibbles, flatbreads, skewers, grilled options, larger plates and sides. Notable dishes include Maitake Cornish Pasta with Shiitake Mushrooms and Fresh Thyme, Baked Potatoes Cooked in Kombu Broth Served with Nut and Truffle Ketchup with Crispy Seaweed, and Roe Mixed Krill Showcasing Little Bits of Venison.
Rare breeds of meat, carefully procured fish and renewable grains are also on the menu for a large part.
Set over three floors, Roe offers a unique dining experience, including a chef’s table, private mezzanine dining areas and a terrace with picturesque views of the South Dock.
Roe is ready to showcase eco-conscious design with plant-based and compostable 3D-printed interiors featuring coral-inspired wood and counters. In addition, the restaurant has a customized aeroponic green wall system that facilitates the cultivation of peas, Padron peppers and chilies on site.
