The trio behind Fallow St James’s to open an eco-conscious restaurant in Wood Wharf...

Named after native deer of the British Isles, Roe follows the same nose-to-tail and root-to-stem ethos as its critically-acclaimed sister restaurant, Fallow St James’s. Set across three floors -  in Canary Wharf, the 350-cover restaurant features a chef’s table, mezzanine PDR and terrace overlooking the South Dock canal. Discover the first known plant-based and compostable 3D printed interiors which features a coral-inspired tree and counters which engulf the space. 
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 showcase underused and underappreciated produce. Dishes include a Maitake Cornish pasty featuring shiitake mushrooms with fresh thyme grown in-house and black pudding and pork belly skewers, glazed with a fermented plum sauce. 

Signature Dishes

A Maitake Cornish Pasty featuring shiitake mushrooms with fresh thyme; a take on the humble Baked Potato cooked in kombu stock, served with walnut and truffle ketchup and topped with crispy seaweed and The Roe Mixed Grill featuring underused cuts of venison 3 ways - grilled marinated haunch, confit shoulder and a venison skewer alongside condiments.


There's a bespoke aeroponic green wall system where a range of herbs and greens including peas, Padron peppers and chillies tended by a full-time, onsite gardener.