Seasonal produce, slow-burning oak and a wine list built for long evenings. Dinner Tuesday to Sunday.
A custom-built hearth burning seasoned oak and cherry wood. No gas, no shortcuts.
Ingredients from small growers within a hundred kilometres, chosen at dawn.
Over 200 natural and low-intervention wines, hand-picked by our sommelier.
45-day aged, bone marrow butter, charred onion.
Smoked for twelve hours, flatbread, whipped yogurt.
Roasted in the coals, brown butter, herbs from the garden.
Ember & Oak began with a simple idea: cook everything over wood, source everything locally, and let guests feel the warmth of the hearth from every seat.
Six years on, the flame has never gone out.
Read our storySit at the counter, steps from the hearth, as our chefs cook a tasting menu built around what arrived that morning.
"Smoke, salt and time. The rest is just restraint."Kitchen philosophy
Private rooms for 8 to 60 guests, with menus designed around your occasion.