Seasonal cooking over live fire

Cookedover embers.

A warm, candlelit room in the heart of London where every plate begins and ends with the ember.

View Menu Reserve a Table

Seasonal cooking over live fire

Cookedover embers.

A warm, candlelit room in the heart of London where every plate begins and ends with the ember.

View Menu Reserve a Table

Seasonal cooking over live fire

Cookedover embers.

A warm, candlelit room in the heart of London where every plate begins and ends with the ember.

View Menu Reserve a Table

The Experience

Everything begins at the fire

Nine courses or à la carte, cooked entirely over live embers and served at the pace the coals decide.

See the tasting

Our Ethos

We cook almost everything over live embers. It is unforgiving and honest — you cannot hurry a fire, and you cannot hide from it. That discipline is the whole room: warmth you can taste.

The Pass

Dishes of the moment

See the full menu

Burrata & Ember Tomatoes

£16

Fresh burrata, fire-blistered tomatoes, basil oil, grilled sourdough.

Dry-Aged Ribeye

£58

45-day dry-aged ribeye, roast bone marrow, ember onions.

Ember-Roasted Duck Breast

£44

Glazed duck breast, honey-roast heritage carrots, duck jus.

Burnt Basque Cheesecake

£14

Caramelised custard, crème fraîche, burnt sugar.

The Tasting

Nine courses, one fire

Drag to explore →Explore the tasting

Bread & Fire

House sourdough, whipped ember butter

Charred Hispi Cabbage

Brown butter, toasted hazelnut, aged balsamic

III

Seared Orkney Scallop

Black pudding crumb, celeriac purée, garden cress

Grilled Cornish Octopus

Smoked paprika purée, burnt lemon, wild herbs

Wild Mushroom Risotto

Ember-roasted mushrooms, black truffle, aged Parmesan

Whole Grilled Sea Bream

Charred lemon, brown butter, sea herbs

VII

Dry-Aged Ribeye

Roast bone marrow, ember onions

VIII

Burnt Basque Cheesecake

Caramelised custard, crème fraîche

Red Wine Poached Pear

Spiced red wine, vanilla cream, hazelnut crumble

The Room

A space made of candlelight

Low light, low voices, nothing sharp. Every surface was chosen to hold warmth — clay, aged brass, plaster the colour of candle smoke.

“Fire asks for patience. You learn to read the coals, to wait, to let the ingredient decide when it is ready. Everything we serve carries that conversation.”

Marco Elias

Head Chef & Founder

In Their Words

“The most quietly confident room in London. You feel the fire before you taste it.”
The Hearth Review

EMBER · EST 2012 · CANDLELIT DINING · COOKED OVER FIRE · EMBER · EST 2012 · CANDLELIT DINING · COOKED OVER FIRE · EMBER · EST 2012 · CANDLELIT DINING · COOKED OVER FIRE · EMBER · EST 2012 · CANDLELIT DINING · COOKED OVER FIRE · EMBER · EST 2012 · CANDLELIT DINING · COOKED OVER FIRE · EMBER · EST 2012 · CANDLELIT DINING · COOKED OVER FIRE ·

Join us this evening