LANGOUSTINE

Chipotle – Tamarind – Shiso
Subtly smoked, with a light and airy emulsion

FINE DE CLAIRE OYSTER

Browned butter – Winter truffle – Thyme blossoms
Cooked over open fire, rich and velvety

FINE DE CLAIRE OYSTER

Ember’s Nduja – Pink meat radish – Garum
Elegant salinity with a bold, spicy edge

TACO WITH WASABI SPROUTS

Mushroom – Ponzu – Egg yolk
Layered, crispy and creamy

GORDAL OLIVES

Figs – Zolderspek
Lightly smoked and caramelized over open fire

CHARCUTERIE SELECTION

Sourdough flatbread - Majoran - Chimichurri
Artisanally prepared, smoked, aged for 30-60 days

DRY-AGED TARTARE

Beef - Livar Pig - Bone Marrow
Lightly smoked with character

PATÉ OF DUCK

Muscat grape - Apple syrup - Black garlic
Comforting, rustic pate

SCALLOP

Wild mushrooms – Garum – Oregano
Yakitori, rich in umami

TART TATIN

Shallot – Pear – Verjus
Caramelised, ripe with a fresh element

DRY AGED AUSTRALIAN WAGYU 200g – 400g

Bone marrow - Black garlic - Embers fries
Prepared on the BBQ and rich in flavour

LINE-CAUGHT FISH 200g - 400g

Browned butter - Crispy leek - Caviar
Grilled, lacquered and caramelized

AGNOLOTTI

Chestnut – Apple – Sage
Fresh pasta, creamy and herbal

RICCIOLI

Carabinero – Curry leaf – Smoked lemon
Fresh pasta, prepared with the BBQ

RISOTTO COOKED OVER OPEN FIRE

Fiore velouté – Lacquered eggplant – Grains
Caramelized, creamy and toasted

ODE TO GRANDMA

Apple – Cinnamon – Farmers vanilla ice cream
Cooked on Ember, full of warm memories

MADELEINE

Za’atar – Pistachio ice cream
Freshly baked, rich and velvety soft

FETTE BERTHA ICE CREAM

Cranberries – Smoked almond
Triple cream, with a hint of winter fruit

QUINCE SORBET

Fig – Star Anise
Lightly toasted, aromatic and fresh