Wagyu Tartare
Wagyu Tartare
Hand-cut A5 wagyu with quail egg, black truffle, and sourdough crisps. A delicate balance of richness and refinement.
Est. 2019 · Fine Dining
An intimate culinary journey celebrating open-flame cooking, handpicked seasonal ingredients, and wines from the world's most storied vineyards.
Each dish tells a story — of the land, the season, and the hands that crafted it.
Hand-cut A5 wagyu with quail egg, black truffle, and sourdough crisps. A delicate balance of richness and refinement.
Slow-roasted rack of lamb with rosemary jus, charred heritage carrots, and pomme purée.
Crisp meringue layered with dark chocolate mousse, blackberry compote, and edible flowers.
Ember & Vine was born from a simple belief: that the best meals are cooked over open flames and shared with people you love. Nestled in the heart of the city, our restaurant brings together time-honoured techniques and bold, modern flavours.
Every ingredient is sourced from farms and purveyors who share our commitment to quality and sustainability. From our wood-fired kitchen to your table, each plate is a celebration of craft.
Our Full StoryWhether it's a romantic evening, a celebration with friends, or a quiet meal with family — we'd love to welcome you.
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