Ember-roasted Cauliflower
Tahini, pomegranate, toasted hazelnut, burnt lemon.
Ember & Salt
Our menu
An open kitchen built around a six-metre wood-fired hearth. Seasonal produce, slow-smoked meats, charred vegetables and a bar that pours the city's best old fashioned.
Hearth Flatbread
Whipped feta, hot honey, chilli oil, za'atar.
Smoked Lamb Shoulder
Twelve-hour smoke, salsa verde, ember potatoes.
Fire-grilled Prawns
Garlic butter, Kashmiri chilli, charred sourdough.
Burnt Basque Cheesecake
Caramelised top, seasonal fruit compote.
Smoke & Oak Old Fashioned
Bourbon, smoked jaggery, orange oils, oak.
The Ember difference
Chef's counter
Eight seats facing the hearth, with a tasting menu each night. Smoked, fermented and barrel-aged drinks by our bar team. A 24-seat room for celebrations and corporate dinners.
Cooked over fire. Served with soul.
Reservations recommended. Tue–Sun 12:00 pm – 3:30 pm.
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