An intimate haven for the refined palate, where artisanal ingredients meet the ancient art of charcoal grilling.
Explore the MenuA curated selection of our seasonal favorites.
Pan-seared Atlantic scallops, parsnip silk, with a subtle micro-herb garnish and burnt butter reduction.
45-day dry-aged prime ribeye, salt-encrusted and finished over hand-selected cherry wood embers.
70% dark chocolate fondant with a molten heart, gold leaf accent, and a tart raspberry coulis.
Founded on the belief that dining is more than just a meal—it is a narrative of tradition and innovation. Our kitchen is led by Chef Julian Vane, who brings twenty years of fine-dining expertise to the fire.
At Ember, we source exclusively from sustainable local farms, ensuring each ingredient is at its peak before it meets our bespoke charcoal hearth.
Our Philosophy
| Monday — Tuesday | Closed |
| Wednesday — Thursday | 17:00 — 22:30 |
| Friday — Saturday | 17:00 — 00:00 |
| Sunday | 16:00 — 21:30 |