The long table
Our communal oak table, sat at one end of the room. Set menu, shared, no minimum spend. Available any service.
One oak-burning hearth, a menu that changes when the market does, and forty-two seats. No gas, no shortcuts, no second sittings rushed out the door.
By the time the first table sits down, the hearth has been burning for ten hours and the oven floor is holding 320°C. That long, slow build is the whole point — it is what gives a leek its sweetness and a shoulder of lamb eight hours of gentle smoke.
Everything that reaches your table has been over flame or in the embers. The vegetables as seriously as the meat: we have had whole roasted celeriac on the menu since the first week and it has outsold the steak more than once.
Anna Brakes cooked in Basque country for six years before opening Ember Lane with her brother Tomas in 2016.
The eight seats facing the hearth are the best in the house and we do not take bookings for them. Turn up, sit down, watch dinner happen.
Our communal oak table, sat at one end of the room. Set menu, shared, no minimum spend. Available any service.
Exclusive hire, Tuesday to Thursday. Anna builds the menu with you around the fire and the season.
Six stools at the pass. Eight courses, cooked and handed to you directly. Fridays and Saturdays only.
Down the alley beside the old post office. There is no sign — look for the smoke and the orange light.
Street parking after 6pm. Two minutes from the Quarter tram stop. The room is fully step-free, and the eight hearth seats are held for walk-ins every night.
Call 555 0188