Fallow team to open new restaurant in Wood Wharf

The trio behind a celebrated London restaurant open the doors to a new restaurant concept on 22 April.

Chefs Will Murray and Jack Croft, alongside chairman James Robson, are bringing the nose-to-tail concept Roe to Wood Wharf. The new restaurant joins its sister site Fallow, located in St James's, London. 

Set across three floors, the 500-cover restaurant features a 10-seat chef's tale, a mezzanine private dining room and a wraparound terrace overlooking the South Dock Canal. An aeroponic wall looms over guests; tended by a full-time gardener, the vertical space yields an abundance of fresh produce featured heavily on the menu – including lemon verbena, butterfly sorrel and Padron peppers. 

The menu

Led by head chef John Bowring, who worked at Dinner by Heston for 10 years, the flame-fuelled kitchen celebrates some of Britain's most under-celebrated ingredients. The eponymous roe deer, for example, takes centre stage in a Roe Mixed Grill, championing underused cuts of meat, with harissa-flamed haunch, skewers and sausages served with smoky peppers. 

Forgotten varieties of fish like wrasse, pouting, dab and tope are sourced from Cornish and Devon waters and transformed into compelling dining options. 

A commitment to zero-waste sits strong throughout the offering, with desserts no exception. The Caramelised Banana Parfait is a fitting example. Using the whole ingredient, the banana is steamed whole while the flesh is combined with mascarpone to make a parfait. The skin is submerged in vanilla syrup for 14 days, then dried and fried to create a crisp garnish.

Drinks, curated by bar manager Tommy Long, are inspired by the jewels of the English garden. A Lemon Verbena Swizzle features a blend of vodka, the growing wall's lemon verbena and tonic. The 300-bin wine list, led by wine consultant Victoria Sharples and Roe's head sommelier Ben Cardwell, focuses on organic, biodynamic and low-intervention wines.

Following the opening, Fallow's famed Sunday roast will be coming to Wood Wharf, with options including dairy cow rump, middle-white pork belly, smoked leeks and smoked venison. The launch of a breakfast offering will also soon follow, including the signature Fallow Royale (a filled croissant). 

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