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Ember & Ash — Cold drinks

132 Constance St · Wednesday to Sunday, 12pm – late

The best flavours
are forged in flame

A premium steak range from Elbow Valley and the Darling Downs, char-grilled duck, and a caviar service. Every dish tells a story of heat and craft.

Reserve a table

Summer ’26. The kitchen cooks to the season, so dishes move — this page is the current menu.

Snacks

Priced per piece — the same six run on the rooftop.

  • House Made BreadWhipped spiced butter$4 pp
  • Beef Fat Hashbrown GF · AChoice of seared tuna, torched wagyu or roasted capsicum · charred spring onion emulsion, kombu$9 ea
  • Lobster Dog GF · MSauce gribiche$11 ea
  • Freshly Shucked Rock Oysters GF · AStrawberry mignonette, champagne, kaffir lime$7 ea
  • Torched Scallop GF · APickled cabbage, fennel, black garlic$9 ea
  • Brioche ToastWhipped triple cream brie, strawberry mostarda, honey$12 ea

Small plates

  • White Fish Crudo GF · ATomato garum, shallot, burnt jalapeño, Thai basil$28
  • Charred Carrot V · VG · GFAjo blanco, carrot XO$16
  • Wagyu Tartare GFOFermented chilli, horseradish, capers, cured egg, crisps$31
  • Fire Roasted Fish Collars GF · AKosho butter$18
  • Pressed Lamb Shoulder GFBullhorn salsa, marjoram, toum$25

Large plates

  • Spanner Crab & Tiger Prawn Agnolotti AMarbled saffron cream, tarragon$46
  • Market Fish GF · ACrème fraîche, horseradish, spring vegetables$44
  • Pork Tomahawk GFHot moutarde, jus gras$59
  • Grilled Duck Breast GFSmoked cherry chutney, duck jus$49
  • Coal Roasted Eggplant V · VG · GFSunflower salsa, leek hair, fermented chilli oil$22

Steaks

  • Eye Fillet GFYardstick beef tenderloin MB 2+, 200g$55
  • Wagyu Rump Cap GFSir Harry rump cap MB 6–7, 250g$59
  • Wagyu Striploin GFSir Harry striploin MB 6–7, 300g$89
  • Rib Fillet GFSir Harry cube roll MB 6–7, 300g$101
  • Tomahawk GFSir Harry tomahawk MB 6–7, per 100g$24

Sauces

  • Sauce for any steak GFRed wine jus · bone marrow jus · porcini cream · peppercorn$6

Sides

  • Truffle Mash GF$18
  • Jerusalem ArtichokeStout custard, burnt grape$16
  • Grilled Cucumber GFStracciatella, green onion$14
  • Mixed Leaf Salad V · VG · GFShallot vinaigrette$12
  • Shoestring Fries V · GFPecorino, truffle mayo$14

Dessert

  • Aperol Spritz Cake GFOrange cake, orange & Aperol syrup, cream cheese frosting$16
  • White Chocolate & Koji GFOKoji caramel, lemon myrtle crémeux, vanilla ice cream, caramelised white chocolate$18
  • Apple Tarte Tatin V · VG · GFVerjus syrup, puff pastry, coconut vanilla ice cream$17

GF gluten free · GFO gluten free option · V vegetarian · VG vegan · A Australian seafood · I imported seafood · M mixed origin seafood. Prices include GST. Sundays carry a 10% surcharge and public holidays 15%; a 5% produce levy applies. Please tell your server about any allergies or dietary requirements — we cannot guarantee any dish is free from allergens.

Chef’s Menu

$95 per person

For the whole table, designed to share. Minimum two guests.

  1. House made bread, whipped spiced butter
  2. Freshly shucked rock oysters, strawberry mignonette, champagne, kaffir lime
  3. Beef fat hashbrown with seared tuna, charred spring onion emulsion, kombu
  4. Wagyu tartare, fermented chilli, horseradish, capers, cured egg, crisps
  5. Market fish, crème fraîche, horseradish, spring vegetables
  6. Wagyu rump cap, Sir Harry MB 6–7, red wine jus
  7. Shoestring fries, pecorino, truffle mayo · mixed leaf salad, shallot vinaigrette
  8. White chocolate & koji, koji caramel, lemon myrtle crémeux, vanilla ice cream, caramelised white chocolate

Gluten free on request — please let us know when booking. Menu subject to seasonal change.

Wagyu Tasting Experience

$225

  1. 2+ Eye fillet 200g — Yardstick, Darling Downs QLD, British cross, 100-day grain fed
  2. 7+ Wagyu striploin 250g — Sir Harry, Elbow Valley QLD, fullblood × F4
  3. 9+ Wagyu rump cap 250g — Sir Harry, Elbow Valley QLD, fullblood × F4

Served carved, with a complimentary side and sauce of your choice.

Functions Reserve a table