The 60 seat restaurant, feature moody grey walls and distressed luxury touches such as worn wood and leather. 

Black Roe's crowning glory is Poke Bar at the front of the restaurant, where an expert chef serves up raw fish with a Pacific slant alongside other fresh seafood and oysters. Centre stage takes Poke, a Hawaiian marinated raw fish dish with fresh, exotic flavours. 

The Grill serves sustainable meats cooked on a Kiawe wood grill. Cocktails and a wide selection of wines by the glass are also served at the relaxed bar.

Downstairs feature is a large chef's table for up to 20 guests that leads into the centre of the open kitchen and is lined by tanks filled with the freshest live seafood.

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Jordan Sclare

Before taking his role as Executive Head Chef at Black Roe & Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef and brought the concept over from Paris. He was also favoured by Italian fashion designer Giorgio Armani for his private yacht, and worked as Executive Head Chef at Aqua Kyoto London winning 2AA rosettes in his 2nd year. Jordan has travelled to and cooked in Hong Kong, Japan, Spain, Ireland, israel, Monaco, Greece and had spent a month in Peru with Kurt Zdesar founder of Chotto Matte eating in all the restaurants Lima had to offer including, carnivals and markets on his search to find the real taste of Peru.

Tasting Menu 1

Beef Tataki Poke Beef Fillet with roasted Sesame Soy
Soy Glazed Salmon Pickled Daikon Salad, Pineapple Puree
S’mores Cheescake

Tasting Menu 2

Sashimi Salad Tuna, Salmon & Avocado
BBQ Octopus Yellow Chili Lime Potato Puree, Grilled Pumpkin
Peach and Rasberry Pavlova, 

Tasting Menu 3

The ‘’Black Roe’’ Poke Tuna, Yellow tail, Yuzu Salsa
Chicken Spatchcock Chargrilled, Piquilla Puree, Corn Salsa
Black Forest Delice

Tasting Menu 4 (Vegetarian)

Beetroot and Mango Poke Yuzu Chili Salsa
Cajun Style Blackened Tofu Pineapple Salsa, Miso, Coriander
Tiramisu Panna Cota
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