A twelve-seat live-fire counter
Cooked over
live fire.
One hearth, twelve seats, one sitting a night. No gas, no electric burners — only oak, olive and vine, burnt down to embers and cooked on until the last plate.
Seats
Sitting
Courses
01 — The hearth
We light the hearth at four. By seven it has burnt down to a bed of glowing coal — and everything you eat tonight is cooked on what’s left of it.
There is no stove at Embra and no menu to choose from. The fire decides the pace; the season decides the plate. You sit close enough to feel the heat.
02 — The counter
Sit at
the fire.
Twelve stools around an open hearth. The cooks work in front of you, the wood is stacked behind you, and every course is served to everyone at once.
19:00
Doors
A cold glass by the woodpile.
19:30
First light
Everyone is served together, course by course.
21:00
The roast
Whole cuts carved at the counter, in front of you.
22:30
Last embers
Dessert from the ashes, coffee off the coals.
03 — Tonight
Nine courses,
one fire.
The menu follows the fire, not the other way around. It changes with the season and the wood — this is tonight’s.
01
Ember oyster
Set straight into the coals, smoked butter, sea fennel.
Vine
02
Ink & ash ravioli
Squid-ink pasta, charred pepper, burnt basil oil.
Olive
03
Hearth bread
Sourdough baked in the falling heat, cultured butter.
Oak
04
Coal-roast cauliflower
Whole head, blackened, toasted seeds, green herbs.
Olive
05
Buried tomato
Cooked in the embers, cold-pressed oil, cracked pepper.
Vine
06
Flame-licked wagyu
Two thin slices, seared on the grate for a breath.
Vine
07
Rack of lamb
Rested over oak, carved at the counter, burnt onion.
Oak
08
Ash-baked pineapple
Crown set alight tableside, brown butter, salt.
Oak
09
Last embers
Coffee pulled over coals, smoked honey truffle.
Ember
04 — Three woods
Oak. Olive. Vine.
Oak — slow
The long heat
Dense and patient. Oak holds a steady fire for hours — it rests the lamb and bakes the bread as the hearth falls.
Olive — sweet
The fragrant one
Burns hot and smells like the end of summer. Vegetables and fish go over olive, close to the flame.
Vine — fast
The flash
Old vine cuttings flare fierce and brief — seconds long, for the final sear on wagyu and oysters.
05 — The cellar
The cellar
answers
the fire.
Smoke needs acidity, char needs fruit. Our pairing leans on small growers and skin-contact whites — and a few bottles that have no business being this good with lamb.
Seven glasses across the evening. Non-alcoholic pairing of ferments, shrubs and smoked teas also available.
06 — Seats
Twelve stools.
One release a month.
Seats for the month ahead open at noon on the 1st, and they rarely last the hour. The counter only has twelve — this is how tonight looks.
Tonight — Friday, 19:30
Taken
Open
The hearth
3 seats left tonight
Next release · 1 December, 12:00