Our story
Built around the fire
We opened Ember with a simple idea: buy the best things we can find and let the fire do most of the work.
The fire
Ironbark, patience and very little else.
Our grill burns ironbark from a farm two hours north of the city. It takes three hours to get the coals right each afternoon, and everything on the menu passes over them at some point, even dessert.
Head chef
Sofia Marchetti
“I want people to taste the smoke, the season and the farm, in that order.”
Sofia spent ten years cooking over fire in Spain and Argentina before coming home to open Ember. Her menu changes most weeks, depending on what the growers bring to the back door.
Who we buy from
Growers we know by name.
Vegetables and herbs
Hillside Market Garden
Regenerative growers who pick to order the morning we cook.
Flour and grain
Night Owl Bakery
Stone-milled heritage wheat for our daily sourdough.
Natural wine
Small Batch Cellars
A handful of growers making wine with nothing added.
40
seats, including the bar
1
big fire, lit every afternoon
12
local producers on the menu