Exciting things are in store for Chefs Will Murray, Jack Croft and Chairman James Robson, the trio responsible for the renowned London restaurant Fallow, and Fowl, their recent chicken shop. In spring, they're set to launch their brand new venture, Roe, named after the native deer of the British Isles.
The new restaurant will follow the same nose-to-tail and root-to-stem ethos as its critically acclaimed sibling restaurants, Fallow and Fowl. The a la carte menu will feature various dishes that champion the finest British produce, from rare breed meats and carefully sourced fish from the British Isles to regenerative crops and more. Standout dishes include baked potato cooked in kombu stock and served with walnut and truffle ketchup and The Roe Mixed Grill featuring underused cuts of venison three ways.
Spanning three floors, the 350-seat restaurant includes a chef's table, mezzanine PDR, and a terrace with views of the South Dock canal. The team has innovatively crafted the first plant-based and compostable 3D-printed interiors featuring a coral-inspired tree and counters. Every material, chosen for its eco-friendly attributes, aligns with the trio's "reduce" ethos.