Wood-fired · Seasonal · Est. 2014

Cooked over open flame

One seasonal tasting menu, twelve seats at the pass, and a hearth that hasn't gone cold in a decade. The old quarter's quietest table.

Reserve a table

Tue – Sun·From 6pm

The Room

A hearth, a season, and
nothing to hide

We cook one menu, and we cook it over fire. Whatever the morning market and the embers allow becomes dinner — coaxed slowly over oak and vine, plated without fuss.

There is no à la carte, no substitutions, and no second sitting rushing you out. Just the room, the flame, and the people you came with.

— Mara Ellison, Chef

The Menu

Autumn at the hearth

A seven-course journey · £135 per guest · wine pairing £85

To Begin

Ember bread & cultured butter V

—

Sourdough baked in the dying coals, smoked bone-marrow butter, maldon.

Hearth-charred leeks

—

Grilled until sweet, hazelnut romesco, aged sheep's cheese, vincotto.

From the Fire

Day-boat turbot

—

Cooked on the bone over vine cuttings, brown-butter mussels, sea herbs.

Dry-aged short rib

—

45 days, grilled over oak, charred allium, bone-marrow jus, fermented chilli.

Coal-roast celeriac VG

—

Whole-roasted in embers for six hours, smoked apple, toasted barley.

To Finish

Burnt honey & quince

—

Fire-caramelised honey custard, poached quince, oat crumb.

Chocolate, oak & smoke

—

Single-origin ganache, smoked cream, charred-oak ice cream.

The menu changes with the season and the market — this is autumn's.

The Table

Scenes from the room

Reservations

Sit at the pass

Twelve seats, two seatings, booked a month ahead. Tell us when, and we'll hold the fire.

Parties of 1–6·Tue – Sun

Visit

Hours & the door

Tuesday – Thursday6:00 – 11:00 pm

Friday – Saturday6:00 – 12:00 am

Sunday5:00 – 10:00 pm

MondayClosed

14 Tannery Lane, Old Quarter
No sign on the door — look for the lantern.
+44 20 7946 0042 · hello@emberandoak.co

One menu · One fire

The table is set. Pull up a chair.

Reservations open on the first of each month for the month ahead.