Trio behind Fallow to open new restaurant in Wood Wharf
Set across three floors, the 350-cover restaurant will feature a chef’s table, mezzanine PDR and terrace overlooking the South Dock canal
Chefs Will Murray and Jack Croft, alongside Fallow restaurant chairman James Robson, have announced they are set to launch their next venture, Roe, in Wood Wharf in spring 2024.
Named after native deer of the British Isles, Roe will follow the same “nose-to-tail” and “root-to-stem” ethos as its sister restaurant, Fallow St James’s, and Fowl, their recent chicken shop.
The extensive a la carte menu will be divided into nibbles and flatbreads, skewers and grilled options, with larger plates and sides also available.
As well as championing modest, British ingredients, Roe’s dishes will showcase “underused” and “underappreciated” produce.
Rare breed meats and carefully sourced fish from the British Isles are central to the menu, as well as regenerative crops like Wild Farmed native grain.
Dishes will include; a Maitake Cornish Pasty featuring shiitake mushrooms with fresh thyme grown in-house; a new take on the humble Baked Potato cooked in kombu stock, served with walnut and truffle ketchup and topped with crispy seaweed; Black Pudding and Pork Belly Skewers, glazed with a fermented plum sauce and The Roe Mixed Grill featuring underused cuts of venison three ways – grilled marinated haunch, confit shoulder and a venison skewer alongside condiments.
Set across three floors, the 350-cover restaurant will feature a chef’s table, mezzanine PDR and terrace overlooking the South Dock canal.
The team has created the first known plant-based and compostable 3D printed interiors including a coral-inspired tree and counters.
Every material used in the structure and elsewhere in the design has been chosen for its eco credentials and with a view to minimise waste, reflecting the trio’s “reduce” ethos, as seen in details such as the terracotta pots.
The new space will also include a bespoke aeroponic green wall system where a range of herbs and greens including peas, Padron peppers and chillies will grow and be tended by a full-time, onsite gardener.
Chefs Murray and Croft said: “For our latest opening, we vow to bring the same steadfast commitment to people, provenance and planet to London’s dining scene.”