A culinary journey where fire meets artistry. Michelin-starred fine dining in the heart of the city.
Seasonal ingredients, global inspiration, local soul.
A multi-sensory dining experience crafted by Chef Marcus Laurent.
At Ember & Oak, we believe cooking is an act of reverence. Every ingredient is sourced from farmers and foragers we know by name. Every dish is a conversation between the land and the plate.
Our open kitchen is the heart of the dining room — where flames dance, pans sing, and the ritual of cooking becomes theatre.
Our menu evolves with the seasons. These are the dishes that define the current chapter of Ember & Oak.
StarterA5 Japanese wagyu, ponzu gel, shiso, crispy garlic chips, truffle oil
MainMaine lobster, cognac cream, gruyere gratin, micro herbs, saffron beurre blanc
Main72-hour confit leg, black cherry reduction, parsnip puree, watercress
DessertValrhona dark chocolate, passion fruit coulis, gold leaf, hazelnut praline
Michelin Stars
Years of Excellence
Guest Satisfaction
Seats Nightly
Trained under the legendary Alain Ducasse in Paris and honed his craft across three continents, Chef Laurent brings a philosophy of precision and poetry to every plate.
His cooking is rooted in classical French technique, but his imagination knows no borders — drawing inspiration from Japanese minimalism, Nordic foraging, and the rustic warmth of the Mediterranean.
An extraordinary culinary journey. Every course was a masterpiece — the kind of meal you remember for a lifetime.
James Whitfield
Food & Wine Critic
The Wagyu Tataki alone is worth the trip. Chef Laurent has created something truly special at Ember & Oak.
Sofia Chen
The Gastronome Magazine
Impeccable service, breathtaking presentation, and flavors that defy expectation. A rare gem.
Robert Beaumont
Luxury Travel & Dining
Experience an evening at Ember & Oak. Seatings at 6:00 PM and 8:30 PM, Wednesday through Sunday. Chef's Table available by request.