Seasonal Victorian produce, wood-fired with intent. A short menu that changes with the market, and a room made for long, unhurried dinners.
"Fire is the oldest way to cook — and still the most honest. Everything here passes through smoke and coal."
— Head Chef, Ember & Oak
We build the menu around what's best that week — line-caught fish, heritage vegetables, ethically raised meat — and cook it simply over Australian hardwood and coal.
No fuss, no forty ingredients. Just a few things, done properly, with a wine list chosen to match.
Low light, warm timber, an open fire at the pass. Come for two, or take the chef's table for eight.
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