Roe Restaurant

Roe Restaurant Conscious & creative dining in the heart of Wood Wharf from the trio behind Fallow. Opening 2024.
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17/06/2026

It’s our final episode of Nokx’s Pies - our Durban Muttton Pie with

1kg marinated mutton (marinade in yoghurt, salt, Kashmiri, garlic & coriander)
4 tbsp veg oil
2 red onions, sliced
3 curry leaves
3 cardamom pods
3 clove
1 stick cinnamon
2 star anise
1 green chilli, halved
3 tbsp ginger paste
3 tbsp garlic paste
2 tsp chilli paste
2 tsp kashmiri chilli powder
1 large tomato, blended
4 peeled potatoes, chopped
1/4 cup fresh coriander, chopped

1. Roast your marinated mutton in the oven for 15 minutes at 200C / 390F
2. Heat the oil in a medium heat pan. Add the curry leaves and whole spices. Once aromatic, add the sliced onions and fry for 5-10 mins until they start to caramelise
3. Add your ginger/garlic paste and sauce until it starts to split. Add your chilli paste and powders and cook for another 2-3 minutes.
4. Add the cooked mutton with all of the juices from the pan. Pour over your blended tomatoes and combine well. Cover the pan with a lid and allow to simmer and slowly cook until tender - 2-3 hours.
5. Season with a little extra salt if needed. Transfer to a tray and chill in the fridge.
6. Roll your shortcrust pastry and cut into rings to fit your mould. Spoon over 2-3 tablespoons of the chilled mutton curry, almost to the top.
7. Place over the pastry lid, egg wash and decorate as you would like. Bake for 25 minutes until golden brown.
8. Finish by brushing the pastry with some melted Kashmiri butter, and serve with pickled carrots, tomato salsa and your chutney of choice.

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

Our taco stand is officially live 🌮Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday ...
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 🌿

Address

5 Park Drive, Wood Wharf
London
E149GG

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