Wood-Fired Steaks & Sharing Plates

Ember’s menu is built around the wood fire. Every dish — from cold starters and sharing plates to the signature house cuts — is shaped by open flame, drawing out depth, char and natural sweetness that no other technique can replicate.

At the centre of the menu sits our steak programme: Rinehart 2GR full-blood wagyu from Australia, a koji-aged ABG 150-day grain-fed ribeye (the cut reviewers single out), a 900g Angus Reserve T-Bone and USDA Prime Harris Ranch bone-in short ribs — each sourced for provenance and cooked over woodfire. Around the steaks sit refined small courses, seasonal sharing plates and a 300-label wine cellar curated to match every cut on the grill.

We also serve a woodfire brunch on weekends. Download the current menus below, or book a table and taste for yourself.