Best Dishes at Fallow

The dish that put Fallow on social media. Corn cobs are quartered lengthwise, deep-fried until the pieces curl up like tiny ribs, then dusted with a house-made kombu seasoning (seaweed, smoked paprika, Old Bay, chilli flakes). They are sweet, chewy and salty all at once. Multiple reviewers note they are best eaten with a cocktail as a snack before the rest of the meal arrives.

Baby back ribs from dairy cows (a byproduct of the dairy industry that most restaurants avoid), slow-smoked and then glazed. This is another dish that speaks to the sustainability mission — dairy cow beef is tougher than standard beef, so the long, slow cook is necessary to tenderise it. The glaze is sweet and sticky. Reviewers say to order these alongside the corn ribs for a 'ribs of two kinds' pairing.

Fresh burrata served with a sweet caramelised onion base and a crispy chilli dressing that adds crunch and heat. At £14.50 it is one of the more accessible dishes on the menu and works well as a shared starter. The chilli dressing elevates what could otherwise be a standard burrata plate.

Diced raw venison dressed with fermented red pepper and black garlic, served with a spiced tomato potato crisp for scooping. The venison is lean and clean-tasting, and the fermented pepper adds a smoky heat. Several reviewers call it one of the better tartares in London because the toppings do actual work rather than just sitting alongside the protein.

A velvety smooth parfait made from smoked shiitake and home-grown lion's mane mushrooms that mimics the richness of a traditional chicken liver version. Served with grilled bread. Jay Rayner highlighted this dish in his review, and multiple food bloggers call it one of the best vegetarian starters in central London. The smokiness from the shiitake is the key — it provides a depth that most vegetable-based parfaits lack.