http://www.roerestaurant.co.uk/

Roe Restaurant, 5 Park Drive, Wood Wharf, London (2026)

10/06/2026

Our DJ BBQ Collab is here - the Carolina Gold Pork Braai Pie 🇺🇸

Prep the pork:

1 Pork Butt, 1.5-2kg
2 tbsp - salt, pepper
1 tbsp - brown sugar, onion granules, garlic granules, paprika, coriander
1 tsp - cumin, mustard, cayenne

1. Ensure the pork is at room temp. Preheat your oven to 130C
2. Mix all the dry rub ingredients in a bowl
3. Generously coat the pork with the rub
4. Place the pork on a rack set over a tray. Roast uncovered for 3 hrs

Baste the pork:

200ml apple juice
200ml cider vinegar
1 tbsp chilli flakes

5. Place the pork onto a large sheet of foil. Pour over the baste to liberally coat
6. Wrap loosely and return to the oven. Cook for a 4 hrs
7. The pork is ready when the internal temperature reaches 90C
8. Remove from the oven, unwrap and shred the meat with forks. Season with salt

Carolina Gold:

250ml french mustard
125ml cider vinegar
75ml honey
2 tbsp brown sugar
1 tbsp tomato paste
2 tsp Worcestershire sauce
2 tsp Franks
1/2 tsp cayenne
1/2 tsp garlic powder

9. Mix all ingredients
10. Combine 3/4 of the sauce with the pulled pork mix
11. Refrigerate

To Assemble:

2 rolls of puff pastry
100g baby spinach
150g mozzarella, grated
150g ogleshield, grated
100g roasted red peppers, sliced
10 pickled jalapeno slices
50g butter, melted

12. Measure the pastry to fit the size of your grill
13. Brush the grill with melted butter. Lay a sheet of pastry on the base
14. Add half of the spinach to create your base layer, sprinkle over 1/3 of the grated cheeses
15. Add a layer of pork and top with another 1/3 of the cheese
16. Add your sliced pepper and jalapeno. Top with more pork, the final 1/3 of cheese, and the other half of the spinach
17. Place the pastry lid on top and use a fork to seal the edges. Brush with butter and gently fold the grill over. Oress to close the grill and ensure it’s secured
18. Cook for 5-10 mins on a BBQ until the pastry is golden, or cook in the oven for 15 mins at 180C
19. Remove from the grill, slice into portions and serve with the remaining Carolina Gold

03/06/2026

Bringing the flavours of the Caribbean to the heart of Canary Wharf. This is episode 3 of Nokx’s Pies - our Stout-Braised Oxtail and Plantain Pie with Andi Oliver 🥧

Recipe:

1. Marinade

2kg chopped oxtail
1tsp chilli flakes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground tumeric
1 tsp salt
80ml rapeseed oil

- Rinse the oxtail in cold water, drain and pat dry.
- Coat the oxtail in your spices and oil, rub into the meat and leave to marinate overnight.

2. Make the stew

1 tbsp oil
2 onions, sliced
5 garlic cloves, grates
2 red chillies, chopper
4 star anise
2l beef stock
500ml stout
3 bay leaves
3 cinnamon sticks
1 tbsp malt extract

- Heat oil in a heavy saucepan over medium heat. Sautee onions, garlic and chilli until translucent, then add the star anise.
- Add the marinated oxtail and brown until caramelised.
- Pour in the beef stock and stout, then add bay leaves, cinnamon and malt extract.
- Turn heat to low, cover and simmer for 4 hours until the meat is tender.
- Remove from the heat and chill.

3. Make the pastry

100g plantain flour
250 self-raising flour
1 ripe plantain
170g beef suet
120g butter
5g salt
160ml water

- Place the plantain in an oven tray and bake for 20 mins at 160C / 320F. Cool and grate.
- Place the dry ingredient into a bowl. Add the grated plantain and butter.
- Mix, add the water slowly, and knead into a dough. Cover and refrigerate before using.

4. To assemble

- Cut circular rings of pastry to fit your desired mould.
- Fill the mould with 2-3 tbsp of the chilled oxtail mix.
- Top the mould with the pastry lid, egg wash all over.
- Bake for 20 minutes at 180C / 350F.

01/06/2026

Turning 15 kilos of bavette steak into a delicious taco 🌮 Available on the Roe Terrace, from 12PM till sell out - get your hands on them this summer before they’re gone!

27/05/2026

This is episode 2 of Nokx’s Pies - our Chicken Adobo Pastes with Cavita Restaurant.

Adobo base:

2 tbsp olive oil
4 cloves garlic, chopped
2 tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tbsp chilli powder
250g Adobo base (alt. - red chilli or chipotle)
2 tbsp cider vinegar
15g coriander, chopped

1. Heat the oil on a medium heat & add in the garlic, cumin, oregano, thyme & chilli. Cook for 2-3 mins before adding your adobo base
2. Bring to a boil & cook for 5 mins before removing from the heat & leave to cool
3. Transfer to a blender, combine with vinegar, coriander & salt. Puree until smooth

For the filling:

1kg boneless, skinless chicken thighs
4 large banana leaves
2 tbsp olive oil
50g butter
3 shallots, chopped
1 green pepper, chopped
1 red pepper, chopped

1. Marinate the chicken in the adobo base for at least 24 hrs
2. Line a deep tray with the banana leaves. Place your chicken into the tray with 3/4 of the adobo. Wrap the leaves over until completely covered
3. Bake for 45 mins at 150C / 300F. Remove, cool & save the juices from the tray
4. Use your hands to shred the chicken. Combine with the final 1/4 of your adobo sauce & set aside
5. In a medium pan, sweat the shallots in oil & butter for 20 mins until soft. Add your peppers & cook for a further 10-15 mins
6. Add your chicken as well as any juices from the tray. Cook for a further 5 mins, remove from the heat & cool

To assemble:

1 roll shortcrust pastry
100g gouda, grated
1 egg, beaten

1. Roll & cut your pastry into medium rings
2. Place 2 tbsp of the chicken mix in the centre. Top with a sprinkle of gouda
3. Brush egg wash around the rim and use your fingers to seal. Use a fork to crimp the edges
4. Egg wash and bake for 20 mins at 180C / 350F

Serve with pickled onions, guacasalsa, pico de gallo & your favourite hot sauce.

20/05/2026

This is Nokx & Karan’s Wagyu Short Rib & Bone Marrow Pie 🥧 Only 35 available this Sunday 24th from 12PM, with a portion of the profits donated to Feeding the Future ✨

Ingredients

1kg wagyu short rib
1 tsp Kashmiri chilli powder
1 tsp curry powder
1 tsp garlic powder
1 tsp turmeric
½ tsp salt

1–2 pieces bone marrow
1 red onion, chopped
1 tbsp ginger
1 tbsp garlic
5 curry leaves
1 tsp kashmiri chilli
1 tsp turmeric
1 tsp curry powder
1 tsp white vinegar
200ml coconut milk
500ml beef stock

1. Coat the short rib in the above spices. Marinate for 24 hrs
2. Sear the short rib on a medium heat for 5 mins until browned. Cover with beef stock and cook for another 5 mins
3. Transfer to a tray, cover with a cartouche and cook at 180°C for 1 hour 30 mins
4. For the curry base, render the bone marrow in a pan, then remove the bone and return the fat to the pan
5. Add the onions and cook until soft. Add the ginger, garlic, curry leaves and spices, then cook for 2–3 mins
6. Add the cooked short rib and reduce slightly. Season with salt and vinegar, then stir through the coconut milk

1kg Maris Piper potatoes
1 roll suet pastry
Butter spray, for greasing
2 tbsp crispy onions
1 green chilli, chopped
1 egg, beaten
3 fried curry leaves
1 tbsp sesame seeds
1 tbsp fennel seeds
1 piece bone marrow

1. Peel and cut the potatoes into 3cm cubes. Coat with a little oil and bake at 180°C for 30 mins
2. Roll out the suet pastry and cut a base and lid to fit your mould. Grease the mould well
3. Line the mould with pastry, then add the baked potatoes and 2–3 large spoonfuls of curry
4. Top with the pastry lid, seal the edges and trim any excess
5. Egg wash, then finish with sesame and fennel seeds
6. Bake at 180°C for 25 mins
7. Roast the bone marrow for the final 5 mins with a little salt
8. Serve the pie topped with bone marrow and a side salad of your choice

18/05/2026

Repurposing lemon offcuts to make a homemade sherbet 🍋

15/05/2026

Welcoming Nokx to Roe for Season 2 of Nokx’s Pies 🥧

Every Sunday, we’ll be inviting a guest chef to Roe to join with Nokx on a limited-edition pie. Stayed tuned for our new pie every week and secure your table now, because one they’re gone, they’re gone ‼️

🗓️ Sunday 24 May - Sunday 21 June
📍 Roe Restaurant

05/05/2026

Our taco stand is officially live 🌮

Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out

Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

28/04/2026

A gel that tastes great and reduces waste - this our herb gel 🌿

22/04/2026

Episode 5 of Brunch with Sian: Vietnamese Omelette

We’ve got just 30 available this Saturday, April 25th - first come, first served. Book via the link in our bio ✨

Full at home recipe below, for more recipes and professional kitchen versions, head to .cooks patreon linked in her bio

All of our brunch dishes are made using 🍳

At home recipe👇

🥕Pickled Carrots & Daikon
2 Large Peeled Carrots Julienne
1/2 Peeled Daikon Julienne
125g White Wine Vinegar
125g Water
50g Castor Sugar
1. Bring the pickle liquid to the boil
2. Cool completely
3. Pour the pickle liquid over the carrots and daikon
4. Allow to pickle for at least 4 hours before use

🍋‍🟩Vietnamese Dressing
130g Water (Warm to Dissolve)
35g Sugar
65g Lime Juice
50g Fish Sauce
¼ Garlic Clove (Microplaned)
Chilli
White Pepper & Salt to taste
1. In a jug, Mix the warm water and sugar together to dissolve the granules
2. Add the rest of the ingredients to the jug, mix well

🍳Omelette (5)
30g Eggs
8.5g Corn Starch/ Rice Flour
52.5g Sparkling Water
Big Pinch Salt
¼ teaspoon Turmeric to Colour
1. Mix the water and corn flour together till smooth
2. Blend everything together and pass through a fine chinois
3. Leave to sit for 10 mins before use
4. Heat fry pan on medium high heat
5. Spray the pan very lightly with oil spray
6. Pour in enough omelette mix to just cover the base of the pan
7. Swirl the pan around quickly in circles so the batter coats up all sides of the pan
8. Allow the omelette to cook through and the edges becomes crisp
9. Remove from the pan on to a tray for plating

🐖Pork belly
1kg pork belly
1. Score then salt the skin
2. Marinate meat in Chinese 5 spice
3. Dry in the fridge for 24-48 hours
4. Scrape off salt and dust off remaining
5. Oven at 110°C for 3 hours then brush skin with oil 6.
6. After 3 hours turn temp to 220°C and allow skin to crisp up

🍽️To plate: Pipe on mayonnaise, top with salad of cucumber, spring onion, coriander and chillies mixed with dressing, spoon on mushroom parfait (optional), top with pork glazed with hoisin, pickled carrot and daikon, finish with spring onions, crispy shallots and a squeeze of lime (optional: fried egg)

19/04/2026

A classic flavour combo meets our Tongue & Cheek skewer - this is how we make our honey mustard dressing 🍯

15/04/2026

Episode 4 of Brunch with Sian: Avocado Toast

We’ve got just 40 available this Saturday, April 18th - first come, first served. Book via the link in our bio ✨

Full at home recipe below, for more recipes and professional kitchen versions, head to .cooks patreon linked in her bio

All of our brunch dishes are made using 🍳

At home recipe👇

Shallot reduction
240g Shallots Sliced Thin
480g White Wine Vinegar
8 Whole Black Peppercorns
3x Sprig Of Thyme
1. Add everything to a small pot and bring to the boil then turn to simmer
2. Reduce by half, then remove from the heat
3. Strain and cool

Avocado Hollandaise
80g Shallot Reduction
90g Green Oil
20g Egg Whites
5g Salt
20g Ice
280g Avocado (2x Large Avocado)
1. Place all of the ingredients into a tall container for blending (with stick blender)
2. Blend till smooth and glossy

Guacamole
250g Mashed Avocado
20g Red Onion
40g Tomato Concasse Diced
5g Chopped Chilli
10g Coriander Chiffonade
Cumin Powder To Taste
Salt And Pepper To Taste
Lime Juice To Taste
1. Mash your avocado and mix with the rest of the ingredients
2. Serve immediately

To plate:
Start with a croissant, spoon on guacamole, poached egg, avocado hollandaise, a dressed salad of rocket and toasted seeds, finish with grated parmesan

08/04/2026

Episode 3 of Brunch with Sian: Eggs on Toast 🍳

We’ve got just 40 available this Saturday, April 11th - first come, first served. Book via the link in our bio ✨

Full at home recipe below, for more recipes and professional kitchen versions, head to .cooks patreon linked in her bio

All of our brunch dishes are made using 🍳

At home recipe👇

🥓 Bacon Jam
300g Thinly Sliced Streaky Bacon
70g Castor Sugar
1 Onion Diced
2 Red Chilli Diced
3 Cloves Garlic Minced
A Few Sprigs Of Thyme
70g Apple Cider Vinegar
1 tin Plum Tomato
1 Teaspoon Smoked Paprika
1. Heat pan on medium/high and cook bacon until golden
2. Add sugar and melt down, once bubbling deglaze with dash of water
3. Add in the onions and chillies and cook off
4. Add in garlic and thyme
5. Pour in the apple cider vinegar and stir until evaporated
6. Add in the tinned tomatoes and one tin of water from the tap
7. Turn the heat to medium/low and place on a cartouche (parchment paper lid)
8. After 20 minutes stir the mix and lower temp to lowest setting
9. Leave to reduce for another 20 minutes
10. When the bacon jam is thick and ‘jammy’, add in the smoked paprika
11. Season with salt and pepper

🧅 Crispy Shallots
Frying oil
4x Julienne shallots
Paprika
Salt
1. Place shallots in a pan with oil on low/medium heat
2. Allow the shallots to come up to temperature slowly
3. Once the oil reaches 170°C, cook till golden brown
4. Remove shallots and spread on paper towel
5. Season with paprika & salt

🍞 Flatbreads (makes 8)
500g Flour
250g Water
20g Olive oil
10g Salt
4g Yeast
1.⁠ ⁠Combine flour, yoghurt, yeast, oil and water, mixing on low
2.⁠ ⁠Once the dough comes together, increase the speed and slowly add more water until it stretches without tearing
3.⁠ ⁠Cover and proof for 2 hours, stretching and folding every 30 mins
4.⁠ ⁠proof overnight
5.⁠ ⁠⁠portion and shape into 100g balls
6.⁠ ⁠⁠proof for at least 1 hour before cooking

🍽️ To plate:
Cover our flatbreads in panko, fry on a small pan in hot oil until golden and crispy, top with parmesan, scrambled eggs, bacon jam, crispy shallots, chives, chilli flakes, sweet red pepper oil and grated cured egg yolks

03/04/2026

Our best selling Royale is back on the menu for one weekend only ‼️ our Scallop Royale, only for Easter weekend 🌷

01/04/2026

Episode 2 of Brunch with Sian: The Rösti 🥔

We’ve got just 40 available this Saturday, April 4th - first come, first served. Once they’re gone, they’re gone. Book via the link in our bio ✨

Full at home recipe below, for more recipes and professional kitchen versions, head to .cooks patreon linked in her bio

All of our brunch dishes are made using 🍳

At home recipe👇

🍳 Hollandaise
140g Eggs
15g Lemon Juice
30g Shallot Reduction (Shallots and White wine vinegar boiled and reduced)
450g Clarified Butter
Sparkling Water

1. Add our eggs to a bowl, place over simmering water and start whisking
2. Add in lemon juice
3. Once slightly thicker trickle in sparkling water (slowly and only as needed)
4. Whisk in the shallot reduction
5. Once emulsified start trickling in clarified butter and keep whisking until thick

🧀 Cheese Sauce
30g Butter
30g Flour
280g Milk
250g Comte Cheese or Cheddar Cheese
Salt & Pepper
Nutmeg

1. Melt butter in a pot
2. Add the flour and cook out
3. Add 1/4 of the milk and keep whisking, keep trickling milk until fully incorporated and smooth
4. Add in our cheese and keep whisking as the cheese melts and the mixture loosens
5. Finish with nutmeg and s&p to taste

🥔 Rösti
600g Julienne Potatoes, washed and dried
1.5g Onion Powder
1g Garlic Powder
1g White Pepper
5g Salt
300g Mashed Potatoes
1. Mix everything till evenly coated
2. Leave the mix to settle for 10 minutes then mix again
3. Place 200g of potato mix into each ring and make a small well in the centre, bake for 30 minutes at 150°C
4. Allow them to cool, remove from the parchment and refrigerate till cold

🍽️ To plate
Deep fry the rösti until golden and pipe in our mash
Benedict: Place on bacon, poached egg, hollandaise, chilli flakes
Royale: Place on smoked salmon, hollandaise, poached egg, dill powder, caviar and fresh dill
Florentine: Sautéed spinach, cheese sauce, grated parmesan

25/03/2026

Episode 1 of Brunch with Sian: Corn Fritters 🌽

We’ve got just 40 available this Saturday, March 28th - first come, first served. Once they’re gone, they’re gone. Book via the link in our bio ✨

Full at home recipe below, for more recipes and professional kitchen versions, head to .cooks Patreon linked in her bio

All of our brunch dishes are made using eggs 🍳

At home recipe👇

🥒 Pickled Cucumber
Large cucumber
100g white balsamic (or white wine vinegar)
50g sugar
100g water
1. Peel and pearl the cucumber (or small dice)
2. Boil the pickle liquid, cool, then pickle overnight

🍅 Salsa
Coriander
2 tomatoes (deseeded, diced)
½ red onion (brunoise)
2 jalapeños (brunoise, deseeded)
Lime juice, salt, pepper
1. Mix everything and season to taste

🌽 Corn Fritter
100g tempura flour
6g baking powder
5g salt
1g white pepper
4g cumin
25g jalapeño (brunoise)
6g coriander
375g cold corn
95g very cold sparkling water
1. Mix dry ingredients. Add cold corn + sparkling water
Divide into 5 portions and chill
2. Heat oil in a small pan (¾ full, near smoking)
3. Spoon in ~110g mix, spread quickly before it sets
4. Cook until golden, then finish in 180°C oil (~3 mins) until crisp
5. Drain excess oil

🍽️ To Serve
1. Season salsa with lime juice and spoon onto fritter
2. Add avocado, poached egg, crème fraîche, pickled cucumber
3. Finish with herbs and grated frozen feta.

23/03/2026

We’re turning one of the most underrated cuts of meat into a delicious skewer - this is our Tongue and Cheek skewer 🐮

21/03/2026

Welcome to Brunch with Sian 🍳

With over 12 years' experience in the kitchen, our chef-in-residence .cooks is here to teach you how to make brunch like a chef

We’ll be sharing recipes every single week, plus each week's dish will be sold exclusively at Roe Restaurant every Saturday - so make sure you're following along so you don't miss out!

20/03/2026

Our newest flatbread is topped with our take on a classic Thermidor - with mussels, pickled lemon & Montgomery cheddar 🧀

19/03/2026

The secret to a good sauce is the stock - that’s why we infuse our peppercorn sauce with fish stock🐟

19/03/2026

Our salsa verde adds freshness and spice to any dish, try it on our pig’s head flatbread🐷

15/03/2026

The best way to use leftover Yorkshire puddings - turning them into our brioche martini 🍸

07/03/2026

Beetroot is too often seen as a side dish, our smoked Cheltenham beetroot shows it can stand on its own🍽️

04/03/2026

Confit pig’s head, salsa verde, topped with crispy pig skin scratchings- our pig’s head flatbread🐷

Roe Restaurant

10/06/2026

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01/06/2026

27/05/2026

20/05/2026

18/05/2026

15/05/2026

05/05/2026

28/04/2026

22/04/2026

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15/04/2026

08/04/2026

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