Small plates, open flame, six nights a week. Bookings by the minute, walk-ins welcome at the bar.
Ember and Salt opened in 2019 with one idea: cook everything over coals and change the menu when the market changes, not on a schedule. We seat twenty two, we don't take a booking past nine, and we've never owned a microwave.
Click a dish to see the full description and price. See the full menu →
Garlic, lemon, embers.
Whole artichokes cooked directly in the coals until the outer leaves char, then split and dressed with garlic butter and a squeeze of lemon. Our most ordered starter, every night.
Burnt butter, capers.
Whatever came off the boat that morning, grilled over coals and finished with a nutty burnt butter and fried capers. Changes with the catch.
Chimichurri, slow smoke.
Lamb ribs from the Karoo, smoked low over coals for hours until the meat pulls from the bone, finished bright with a fresh chimichurri.
Sea salt, cream.
Honey caramelised until it's almost bitter, set in a short pastry shell, finished with flaked sea salt and a spoon of unsweetened cream to cut it.
Drag to explore.
Ember and Salt is run out of a kitchen with no gas line and no microwave — everything that leaves it has touched coals. Two chefs, six nights a week, one changing menu.
Head Chef & Owner
Opened Ember and Salt in 2019 after eight years cooking on wood and coal in Cape Town. Writes the menu on a Tuesday, based on whatever the market had that morning.
Sous Chef
Handles the fire itself — when to build it up, when to let it die back to embers. Trained in Lisbon, obsessive about one thing: heat control.
Reserve online in under a minute, or walk in and wait at the bar. Bookings close at 9pm.
Six tables, twenty two seats, no rush. Order plates to share, at your own pace, all night.
Everything comes off the fire when it's ready, not in a set course order. Expect it to arrive unannounced.
The menu changes most weeks. Come back and it won't be the same meal — that's the idea.
Yes, at the bar, whenever there's space. A booking is the only way to guarantee a table, especially Thursday to Saturday.
Tell us when you book, or when you sit down. The menu changes weekly so we can usually work around most things — just with less flexibility if you tell us at 8pm on a Saturday.
Metered parking along Point Road, or valet on Friday and Saturday nights from 6pm.
Yes — full buyouts, semi-private seating, and a set tasting menu for groups. See private dining & events →
Most weeks, based on what's fresh. The version on this site is a recent example, not a fixed menu.