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

One menu, nine courses, cooked entirely over live embers and served at the pace the coals decide.

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Our Ethos

Wecookalmosteverythingoverliveembers.Itisunforgivingandhonest—youcannothurryafire,andyoucannothidefromit.Thatdisciplineisthewholeroom:warmthyoucantaste.

The Pass

Dishes of the moment

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Ember-Roasted Beetroot

£19

Charred heritage beet, whipped goat curd, toasted hazelnut.

Dry-Aged Ribeye

£58

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

Cured Duck Breast

£44

Ember-charred duck, morello cherry, fermented plum.

Burnt Basque Cheesecake

£14

Caramelised custard, crème fraîche, burnt sugar.

The Tasting

Nine courses, one fire

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Bread & Fire

House sourdough, whipped ember butter

Ember-Roasted Beetroot

Goat curd, toasted hazelnut, aged balsamic

III

Hand-Dived Scallop

Brown butter, cauliflower, salted capers

Charred Leek & Truffle

Young leeks, black winter truffle, Comté

Wild Turbot

Mussel cream, foraged sea herbs

Dry-Aged Ribeye

Roast bone marrow, ember onions

VII

Cornish Spring Lamb

Wild garlic, cured anchovy

VIII

Burnt Basque Cheesecake

Caramelised custard, crème fraîche

Salted Honey Custard

Burnt wildflower honey, bee pollen

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 Observer

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 ·

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