Our Menu

Crafted with seasonal ingredients. Updated regularly.

Starters

Smoked Saldanha Salmon Crostini

Chef's Pick

House-cured salmon, crème fraîche, capers, dill on toasted sourdough

R320

Wild Mushroom Arancini

Crispy risotto balls, truffle aioli, parmesan snow

R290

Burrata & Heirloom Tomatoes

Imported burrata, heritage tomatoes, basil oil, aged balsamic

R340

Cape Calamari Fritti

Lightly floured squid, saffron aioli, lemon

R295

Mains

Dry-Aged Ribeye

Signature

300g 45-day dry-aged free-range ribeye, chimichurri, roasted bone marrow butter, hand-cut chips

R595

Pan-Roasted Duck Breast

Confit leg, cherry jus, celeriac purée, wilted greens

R445

Butter-Basted Kabeljou

Line-caught kabeljou, lobster bisque, samphire, charred leek

R465

Wild Mushroom Risotto

Arborio rice, porcini, truffle oil, aged parmesan — vegetarian

R345

Desserts

Dark Chocolate Fondant

Must Try

Valrhona chocolate, salted caramel centre, vanilla bean ice cream

R285

Crème Brûlée

Classic Madagascan vanilla, caramelised sugar crust

R225

Artisan Cheese Board

Selection of 5 artisan cheeses, honeycomb, fig jam, walnut crackers

R365

Drinks

House Red / White

Curated seasonal selection from local Cape estates

R120 / glass

Signature Negroni

Bar Favourite

Inverroche gin, Campari, house sweet vermouth, orange peel

R165

Non-Alcoholic Spritz

Seedlip, elderflower, cucumber, premium tonic

R110

Ready to Dine at Ember & Oak?

Reservations recommended, especially on weekends.

Reserve a Table Call