Ember & Oak

Wood-fired · Smithfield, London

Reserve a table

A live-fire kitchen cooking over English oak. Dinner Tuesday to Sunday, long lunches at the weekend.

Our philosophy

Wecookthewaypeopledidbeforekitchenshaddials.Overoak,overcoals,withpatience—andwesourcefromfarmswecanwalkto.

The main dining room at Ember & Oak

The room

Set inside a restored Victorian meat market, Ember & Oak is built around a single open hearth. Every dish passes through fire — whether it's a 35-day aged ribeye or a humble charred cabbage — and the whole room glows with it.

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Years over open flame

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Local farms & fishers

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Michelin Guide mentions

Signatures

From the hearth

Ember-Seared Ribeye
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Ember-Seared Ribeye

£46

35-day aged · bone-marrow jus

Oak-Smoked Salmon
02

Oak-Smoked Salmon

£34

Charred greens · dill beurre blanc

Wild Mushroom Risotto
03

Wild Mushroom Risotto

£28

Aged carnaroli · black truffle

The Sunday Board
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The Sunday Board

£38

Brunch for the table · from 11am

Oak Bar Burger
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Oak Bar Burger

£22

Dry-aged beef · smoked cheddar

The menu

Seasonal, always.

View full menu →

  • Charred Hispi Cabbage

    V£14

    Smoked butter, hazelnut, brown-butter miso

  • Beef Tartare

    £19

    Oak-cured yolk, pickled shallot, sourdough crisp

  • Burrata & Ember Peach

    V£17

    Wood-roasted stone fruit, basil oil, aged balsamic

  • Hand-Dived Scallop

    £22

    Cauliflower cream, brown butter, crispy capers

Atmosphere

An evening with us

Terrace dining
Plated dish
The dining room
Seared ribeye

Tuesday – Sunday

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