The menu
What we cook.
A short menu, changed with the season and whatever the fire wants that week.
Starters
Charred Octopus
Smoked paprika romesco, charred lemon, micro herbs.
Beef Tartare
Hand-cut, egg yolk, capers, shallot, crostini.
Grilled Prawns
Garlic herb butter, charred lemon.
Mains
The Ember Ribeye
Dry-aged, fire-seared, finished with flaky salt.
Smash Burger
Charred beef, aged cheddar, brioche, house sauce.
Smoked Short Ribs
Six-hour smoke, sticky glaze, charred scallion.
Tomahawk for Two
Bone-in, fire-grilled, served with flaky salt.
Herb-Crusted Lamb Rack
Golden herb crust, red wine jus.
Dessert
Dark Chocolate Torte
Molten center, vanilla bean creme fraiche.
Creme Brulee
Torched sugar crust, Tahitian vanilla.
Bourbon Pecan Pie
Vanilla bean ice cream.