EMBER — Cooked by fire. Plated by obsession.

Open-flame tasting menu — one seating, eighteen guests

Cooked by fire. Plated by obsession.

Tues — Sat · Doors 18:45 sharp
The fire is lit at 14:00. Dinner begins when the coals say so.

The Tasting

Six courses · one fire · no menu choices

Course 01

Charred leek, smoked crème, ash oil

The first thing on the coals each afternoon — buried whole, pulled apart by hand, finished with oil pressed through last night's ash.

Pour — Manzanilla, dangerously cold

Course 02

Ember oyster, fermented chilli butter, sea lettuce

Shucked at the pass and warmed for ninety seconds on the edge of the fire — just long enough to remember the sea and meet the smoke.

Pour — Chablis, old vines, no oak. The fire is oak enough.

Course 03

Coal-baked beetroot, aged ewe's curd, pine vinegar

Four hours under the coals until it eats like steak — sweet, dense and dark — cut by curd from a farm forty minutes up the valley.

Pour — Trousseau, lightly chilled

Course 04

Whole turbot over oak, brown butter, charred lemon

The fish chooses the timing, not the cook. Held high above the flame and turned by feel, basted until the bones give up their gelatine.

Pour — Meursault, one glass, no refills before the duck

Course 05

Dry-aged duck, burnt honey, cherrywood smoke

Twenty-one days in our ageing room, then hung beside the fire — never over it — so the cherrywood does the seasoning for us.

Pour — Morey-Saint-Denis, decanted at course two

Course 06

Burnt fig-leaf cream, ember caramel, wood-roast plum

Dessert from the dying fire — caramel pulled when the coals turn white, figs' leaves singed at the table so the room smells like the orchard burning sweet.

Pour — Tokaji, late harvest, a small glass and a long sit

Charred leek with smoked crème and ash oil — 01 — From the coals

Ember-warmed oyster with fermented chilli butter — 02 — Edge of the fire

Coal-baked beetroot with aged ewe's curd — 03 — Under the coals

Whole turbot grilled over oak — 04 — Over oak

Dry-aged duck with burnt honey and cherrywood smoke — 05 — Beside the flame

Burnt fig-leaf cream with ember caramel — 06 — The dying fire

The Fire

No gas. No electricity at the pass. Just wood, time, and nerve.

The open hearth at the centre of the kitchen — The hearth, 14:00

Hands turning a grill grate over live coals — Turned by feel

A course being plated under low light — The pass

Fire & Philosophy

Fire was the first kitchen. We never found a better one. Every dish here has stood in front of the flame and earned its place. We cook slowly, serve quietly, and let the wood have the last word.

— Elena Voss, chef & firekeeper

Reservations

One table. One fire. One chance a night to sit close to it.

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Seating per night

Chairs at the counter

Courses, no substitutions

Nights — Tues to Sat

Bookings open on the first of each month at 10:00 and are usually gone by lunch. We hold two counter seats nightly for walk-ins who arrive before the doors close at 18:45. Dietary notes welcome with seven days' notice — the fire is flexible, the format is not.

Write to seats@emberrestaurant.com
or call +44 20 7123 4518