Cooking withintention
Every element on every plate traces back to a single belief: that fire is the oldest and most honest way to cook.
Open Fire Kitchen
Every dish begins with flame. Our wood-fired hearth, Josper grill, and coal roasters define our culinary language.
Seasonal & Local
We source from farms within 150km of our kitchen. The menu changes with the seasons, never against them.
Curated Cellar
600 labels across old and new world. Our sommelier curates pairings as carefully as our chefs build plates.
Signaturedishes
Dishes that define who we are — built over years, refined every season.
Ember-Roasted Lamb Rack
48-hour marinated lamb, coal-kissed crust, smoked garlic purée, wild herb jus
Dry-Aged Wagyu Striploin
45-day dry-aged A5 Wagyu, bone marrow butter, ash-roasted shallots, truffle reduction
Charred Lobster Bisque
Grilled Atlantic lobster, saffron-coconut velouté, crispy basil oil, caviar pearls
"Cooking is an act of love,
fire is its language."
— Chef Aryan Kapoor, Founder
What theysay
“A transcendent experience. The lamb was the finest thing I have eaten in years. Every detail deliberate, every flavour earned.”
“Ember & Ash understands that fine dining is theatre. The room, the fire, the smoke — it works on every sense simultaneously.”
“The tasting menu is a journey through fire itself. Course by course you understand what heat can do to ingredients.”
Join Us
An evening worth
remembering
Tables fill quickly. We recommend booking at least one week in advance. Private dining available for groups of 8 or more.
Make a Reservation