A small room with a generous spirit.

Ember House began with a borrowed dining room, twelve chairs and one conviction: good restaurants should feel alive.

A note from the kitchen

We cook the food we want to eat and create the room we want to return to.

Our cooking is rooted in the seasons, but never trapped by them. We buy carefully, waste as little as possible and let excellent ingredients lead.

Hospitality matters just as much. The lights are low, the music is warm and there is always time for one more plate in the middle of the table.

Mara Ellison, founder and chef

Shorter journeys, stronger flavours and a menu that keeps moving.

Attentive service without stiffness, from the first drink to the last goodbye.

Whole-ingredient cooking, thoughtful sourcing and fewer unnecessary things.

Small details. Quiet precision.

Your evening begins here