Fire made this.

Ember & Oak began with a single question: what happens to food when you give fire the time it deserves? Not the quick blast of a commercial range — the slow, considered heat of ironbark and red gum burning down to coals.

We work directly with Victorian producers. Farms in the Yarra Valley, fishers on the Mornington Peninsula, growers in the Dandenong Ranges. The menu changes when the produce does, not when the calendar says so.

Fitzroy suited us because Fitzroy has always been a place where people take what they do seriously without taking themselves too seriously. Sixty seats. One table by the kitchen. Five nights a week. We think that is enough.