Wood-fired · Seasonal · Neighbourhood

Cooked by flame,
served with heart.

An open kitchen, a single oak-fired hearth, and a menu written each morning from what the market gave us the night before.

Book your table

Tue–Sun from 5pm12 Coalyard LaneWalk-ins at the counter

One hearth.
No shortcuts. Every night.

Ember & Oak began as a Sunday supper club in a backyard with a borrowed grill. Eight years on, the idea hasn't changed: fire does the talking. We butcher whole animals, ferment through winter, and bake our sourdough in the dying heat of last night's coals. Nothing on the plate travelled further than the fire it was cooked over.

Rosa DelgadoChef & Founder

Charred Sourdough

Day-old coals, cultured butter, smoked salt.

Ember Beets

Buried in ash overnight, whipped goat curd, hazelnut.

Grilled Oysters

Half dozen, bone-marrow butter, charred lemon.

Burnt Leek Soup

Blackened leeks, crème fraîche, chive oil.

Whole Flounder

Oak-grilled, brown butter, capers, sea herbs.

45-Day Ribeye

Dry-aged in-house, smoked bone marrow, watercress. For two.

Coal-Roast Chicken

Brined 24 hours, burnt honey glaze, drippings jus.

Hearth Cabbage

Whole-roasted, fermented chilli, toasted seeds, yoghurt.

Burnt Basque Cheesecake

Cooked in the fading oven, seasonal fruit.

Wood-Fired Pavlova

Smoked cream, poached quince, candied thyme.

Dark Chocolate Ember Tart

Ash-salted caramel, crème fraîche ice cream.

Natural Wines

from 11

A rotating cellar of thirty small growers, poured by the glass.

Smoked Old Fashioned

Rye, oak smoke trapped tableside, burnt orange.

Hearthside Toddy

Spiced honey, lemon, your choice of spirit.

"The best meal I've eaten this year — and I ate at three starred rooms. That cabbage should be famous."
Marguerite L. · Food writer

"It smells like a campfire and runs like a Swiss watch. We've booked our anniversary here three years straight."
Daniel & Priya · Regulars since 2022

"Counter seat, glass of gamay, whole flounder straight off the grill. As close to perfect as dinner gets."
Theo M. · First-timer, now a regular

Reservations

Pull up a chair
by the fire.

HoursTuesday – Sunday, 5pm till late. Closed Mondays for whole-beast prep.

Find us12 Coalyard Lane, The Old Foundry District

Larger tablesParties of 7+ and full buyouts — write to events@emberandoak.com

Phone+1 555 017 7212

Cooked by flame,
served with heart.

One hearth.
No shortcuts. Every night.

The Menu

Charred Sourdough

Ember Beets

Grilled Oysters

Burnt Leek Soup

Whole Flounder

45-Day Ribeye

Coal-Roast Chicken

Hearth Cabbage

Burnt Basque Cheesecake

Wood-Fired Pavlova

Dark Chocolate Ember Tart

Natural Wines

Smoked Old Fashioned

Hearthside Toddy

From our guests

Pull up a chair
by the fire.

Cooked by flame,served with heart.

One hearth.No shortcuts. Every night.

The Menu

Charred Sourdough

Ember Beets

Grilled Oysters

Burnt Leek Soup

Whole Flounder

45-Day Ribeye

Coal-Roast Chicken

Hearth Cabbage

Burnt Basque Cheesecake

Wood-Fired Pavlova

Dark Chocolate Ember Tart

Natural Wines

Smoked Old Fashioned

Hearthside Toddy

From our guests

Pull up a chairby the fire.

Cooked by flame,
served with heart.

One hearth.
No shortcuts. Every night.

Pull up a chair
by the fire.