Wood-fired cuisine — Est. 2016

Where Fire
Becomes Flavour

Every dish begins with a question: what does this ingredient want to become? We let fire, salt, and time answer.

Reserve Tonight

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From the kitchen

Tonight's Signatures

Main · Red Meat

Aged Beef Fillet

Ember-roasted over applewood, black garlic purée, scorched endive, bone marrow jus.

$58

Starter · Seafood

Hand-dived Scallops

Seared in brown butter, crispy sea capers, coastal herbs, smoked bone marrow velvet.

$38

Fine dining plated dessert with artistic presentation

Dessert · Signature

Burnt Honey Tart

Warm tart shell, raw wildflower honey caramel, whipped clotted cream, thyme glaze.

$22

"The oldest techniques still make the best food. Fire doesn't lie — it reveals exactly what an ingredient is made of."

— Head Chef, Marco Laurent

Warmly lit Ember & Salt dining room set for dinner

Years of fire

Our story

Rooted in the land,
shaped by flame

Ember & Salt was born from a simple conviction — that cooking at its best is honest. A live fire, the right ingredient, enough time. We don't chase trends. We return to what's always worked, season after season.

Every morning our kitchen team reviews what arrived from farms within 60 miles of our door. Tonight's menu doesn't exist yet when we open. It gets written around what the land sent us today.

Sourcing

Within 60 miles

Kitchen style

Open fire, always

Covers per night

40 — by design

Menu changes

With each season

The space