Fine dining · Est. 2019
Where the room is as considered as the plate.
Seasonal tasting menus, a room built for slow evenings, and a wine list that doesn't try too hard.
Fine dining · Est. 2019
Seasonal tasting menus, a room built for slow evenings, and a wine list that doesn't try too hard.
Our story
Ember opened with a simple idea: fewer plates, done properly. Our menu changes with what's good this week, not what's easy to repeat.
The room seats forty. We don't turn tables twice in an evening — reservations only, and we mean it.
From the kitchen
The kind of meal you plan an evening around. Nothing rushed, nothing wasted.
Tuesday to Saturday, seatings from 6pm. We hold tables for fifteen minutes past booking time.