Wood-fire dining · Seasonal · Evenings only

Ember & Oak

A seasonal tasting menu cooked entirely over oak.
No gas. No shortcuts. Only fire.

Our philosophy

Fire, first.
Everything else follows.

We built the kitchen around a hearth, not the other way round. Every service begins at four in the afternoon, when the oak is lit and the room starts to smell like the forest after rain.

There is no gas line in the building. Vegetables are buried in embers, fish rests over falling coals, and bread proves in the warmth thrown off the fire. Smoke is our seasoning — used the way another kitchen might use salt: early, quietly, and with restraint.

The menu is short and it moves with the market. What arrives in the morning decides what the fire is given in the evening. If a dish you loved is gone next month, that is the point — come back and see what the season sent instead.

A chef’s hands plating a course with tweezers by candlelight — The first hour of every service belongs to the fire.

1open hearth, oak only

0gas lines in the building

7courses, set by the season

This season

From the hearth,
to the table.

A hand of dishes from the current tasting menu. The full menu changes with the market — treat this as a scent of the evening, not a promise.

From the fire

Dry-aged duck, burnt honey

Fourteen days on the bone, glazed over oak until the skin sounds like paper — bitter leaves, black pepper.

Whole market fish

On the bone over falling coals — brown butter, sea herbs, charred lemon.

Smoked short rib

Slow hours at the edge of the hearth, finished hot — oak jus, roast onion, mustard leaf.

The rooms

Small rooms,
warm light.

01The hearth

Sliced dry-aged duck on dark ceramic, seen from above at the pass — 02The pass

Fire,wood,salt,time.

03The kitchen’s four words

A smoked cocktail on the bar, backlit by the whisky wall — 04The cellar

05The table

The plates and the pours are photographed the way they are cooked — slowly, by candlelight. What the lens hasn’t reached yet, the line drawings still carry.

Visit

The fire is lit
at four.

Hours

Wednesday – Sunday
Evenings only

First seating 6:00 pm
Last seating 9:30 pm

Find us

12 Hearth Lane
Old Quarter

Follow the smoke.

Reservations

reservations@emberandoak.example

Tables of two to six.
We reply within a day.

Request a table

Reservations by email while the phone line waits for the paint to dry.

Ember & Oak

Fire, first.
Everything else follows.

From the hearth,
to the table.