Beef dripping chips
Thick potatoes cooked twice, the second time in fat rendered from our own beef. Contains none of the main allergens, but they are not suitable for vegetarians.
To share$8
Hung for five weeks, cooked over oak
Ember and Bone buys whole ribs and loins, ages them in its own glass fronted room and grills every cut over split hardwood. Sharing steaks are weighed at your table before they meet the fire, so the size and the price are settled first.
35 daysin the ageing room
Oak and ashunder the grill bars
By weightfor sharing cuts
- Dinner from 17:00, lunch Friday to Sunday
- Sharing cuts for two to four
- A vegetable main every night
- Allergens written on every side
Know the cut before it reaches the fire
Every steak comes from beef aged in our own room. The table shows where each cut sits on the animal and how it eats, so you can pick tenderness, flavour, or a little of both. Weights are taken raw.
| Cut | Where it sits | How it eats | Price |
|---|---|---|---|
| Fillet, 220 g | The tenderloin, a long muscle under the spine that barely works | The most tender and the mildest, best rare to medium rare | $46 |
| Sirloin, 300 g | The upper middle of the back, with a strip of fat along one edge | Firm with a clean beef flavour, the fat edge crisps on the grill | $38 |
| Rib eye, 320 g | The centre of the rib, marbled through with a seam of fat | Rich and juicy, at its best medium rare so the fat melts | $42 |
| Rump cap, 280 g | The top of the rump, under a thick cap of fat | Deep flavour with a little chew, sliced across the grain | $32 |
| Bavette, 250 g | The flank, a loose grained muscle from the belly | Big flavour, best no further than medium, sliced thin | $28 |
| T bone for two | Sirloin and fillet on either side of one bone | Two textures in one steak, weighed at the table | $11 per 100 g |
| Bone in rib for three or four | A whole rib cut thick, aged longest of all | Carved off the bone at the table in thick slices | $12 per 100 g |
Every steak is seasoned with salt and black pepper and nothing else. Sharing cuts usually lose around a fifth of their raw weight on the grill, which the server mentions when weighing them.
Inside the ageing room
Behind the glass at the back of the dining room, whole ribs and loins hang at a steady chill with air moving round them. Over five weeks moisture leaves the meat, the flavour concentrates and the beef's own enzymes soften the muscle.
The dark outer crust that forms is trimmed away before cutting, which is why aged beef costs more on the plate: a good part of every piece never reaches the grill. Each piece carries a tag with the date it went in, and the trimmed fat is rendered down for the chips.
- 35 days for loins, up to 50 for the bone in rib
- Trimmed and cut each afternoon before service
- Beef from grass fed herds raised within a day's drive
Blue to well done, in plain words
Doneness is the temperature at the centre of the steak. Every steak is checked with a probe and rested for a few minutes so the juices settle; the figures below are read at the centre after resting.
| Ask for | What the inside looks like | Centre temperature |
|---|---|---|
| Blue | Seared outside, cool and deep red inside | about 46°C (115°F) |
| Rare | Warm through, bright red in the middle | about 50°C (122°F) |
| Medium rare | A warm red centre turning pink, our advice for marbled cuts | about 55°C (131°F) |
| Medium | Pink and firmer, little red left | about 60°C (140°F) |
| Medium well | A thin band of pink, firm to the touch | about 65°C (149°F) |
| Well done | Brown throughout, cooked slowly at the cooler end so it stays moist | about 70°C (158°F) |
Food safety guidance on rare and undercooked meat differs from country to country, and some people, including anyone pregnant, are often advised to avoid it. If that may apply to you, ask your doctor or your local food safety service, and we will cook your steak to whatever you choose.
For the middle of the table
Sides are made to share between two or three, and each card says what it contains. The three sauces are poured into small jugs so everyone can try them.
Creamed spinach
Wilted spinach folded into a nutmeg cream and baked in a small pan. Contains milk.
To share$8
Charred hispi cabbage
A wedge of pointed cabbage blackened on the grill, with brown butter and an anchovy crumb. Contains milk, fish and gluten.
To share$9
Roasted bone marrow
Two halves of marrow bone with parsley and shallot salad and grilled sourdough. Contains gluten.
For two$12
Three sauces
Béarnaise contains egg and milk. Green peppercorn contains milk, celery and sulphites. Chimichurri contains none of the main allergens.
Each jug$4
Grilled celeriac main
A whole celeriac baked, then finished over the fire and sliced like a steak, with chimichurri. Contains celery.
Main course$22
One grill and one fryer serve the whole kitchen. Tell us about any allergy when you reserve and again when you order, and the kitchen will say plainly what it can and cannot keep apart.
From the firebox to the board
A Friday evening, start to finish.
Overheard over the last glass (example reviews)
The server weighed the T bone at our table before it went on the grill, so there was no guessing about the bill. It came back exactly medium rare, as asked.
Asked for the rib eye well done, which some places argue about. Here it arrived brown right through and still juicy, and nobody so much as raised an eyebrow.
The celeriac was a proper main course, not an afterthought, for the one guest at our table of six who does not eat meat.
Reserve a table by the fire
Choose the day, the time and the size of your party. If you would like a sharing cut put aside, a seat at the grill counter or the long table by the ageing room, say so below, and we reply with your table or the closest time we have.
- Grill counter seats for up to four
- Sharing cuts put aside on request
- The bill is settled at your table
Before your steak goes on
Which cut suits a first visit?
If tenderness matters most, the fillet. If flavour matters most, the rib eye or the rump cap. Two people who cannot decide usually share the T bone, which has sirloin on one side of the bone and fillet on the other.
Why does dry aged beef cost more?
It spends five weeks or longer in the ageing room, losing water as it goes, and its dark outer crust is trimmed off before cutting. Each steak on the plate starts as a much heavier piece of beef.
Will you cook a steak well done?
Yes, any cut, any way you like it. A well done steak is cooked more slowly at the cooler end of the grill so it keeps its juice, and it takes a little longer to reach the table.
Can children come?
Children are welcome until 20:00. A small steak with chips is on the children's card, cooked to the doneness a parent asks for.
Is there a meal for guests who do not eat meat?
The grilled celeriac main is on every night, and the sides make a meal of their own. Mention it when you reserve and the kitchen can add a second vegetable dish from the grill.
How long do you hold a table?
Fifteen minutes past the booked time, or longer if you call to say you are on the way.
Follow the oak smoke
Ember and Bone sits in the old tannery yard beside the river path. The grill counter faces the door, and the ageing room glows at the back of the dining room.
Call the front of house
In the old tannery yard beside the river path, five minutes on foot from the station
When the grill is lit
| Monday | Closed |
| Tuesday to Thursday | 17:00 to 22:30 |
| Friday and Saturday | 12:00 to 15:00, 17:00 to 23:00 |
| Sunday | 12:00 to 20:00 |
Larger parties
The long table by the ageing room seats eight to twelve. For more than twelve, call us about taking the whole room on a Tuesday or Wednesday evening.