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Ember & Vine

Bristol harbourside · est. 2021

Everything begins at the fire

One open hearth, oak and vine cuttings, and whatever the South West is proud of that week. Two sittings a night, Wednesday to Sunday.

Reserve a tableTables of up to six online. Larger parties by email.

I

The fire

We cook on a four-metre open hearth built from reclaimed Bristol brick. No gas, no electric ovens on the pass. Heat is the only seasoning we never run out of.

The grill is fed with dried grape vines from a single Somerset vineyard and slow-split oak. Vine burns hot and fast and leaves a sweetness on fish and vegetables; oak settles into embers that will hold a rib of beef for an hour.

The menu changes with the market, not the calendar. What stays constant is the method: whole ingredients, live fire, patience.

of open hearth, brick built
4m
woods burned: vine and oak
2
gas burners in the kitchen
0

II

The menu

The Ember Table

85 per person

Seven courses from the hearth, taken by the whole table.

Low-intervention wine pairing, 65Served at the 17:30 and 20:00 sittings, Wednesday to Saturday. Dietary requirements welcomed with 48 hours notice.

A la carte, served Wednesday to Saturday. Sample menu; dishes change with the market.

To start

  • Flamed flatbread, smoked butter5
  • Charred padron peppers, ember salt6.5
  • Ox cheek croquettes, burnt apple8
  • Cider-cured mackerel, dill, cucumber9.5
  • Coal-roast beetroot, whipped goat's curd8.5

From the hearth

  • Whole seabass over vine cuttings, fennel26
  • Pork chop, burnt honey and thyme24
  • Half chicken, hearth dripping potatoes22
  • Coal-roast celeriac, hazelnut, sherry caramel18
  • Rib of Hereford beef, bone marrow (for two)68

Alongside

  • Dripping potatoes, ember salt6
  • Hispi cabbage, brown butter6
  • Sourdough, ash butter4.5
  • Leaves, cider vinegar dressing5

To finish

  • Fire-baked custard tart, nutmeg9
  • Dark chocolate, smoked salt, olive oil8
  • Rice pudding from the wood oven, plum jam8.5
  • Somerset cheeses, oat biscuits12

The cellar leans to low-intervention growers, with a long list by the glass, Somerset keeved ciders, and a short line of smoked cocktails from the bar.

Word of mouth

  • “The room smells of woodsmoke before you see the fire. By the time the beef arrives you understand the whole point of the place.”

    The Weekend Table

  • “Bristol's most single-minded kitchen. Order the celeriac even if you came for the rib.”

    Bristol Fork

  • “Booked for a birthday, stayed until they stacked the chairs. The Ember Table is worth planning a trip around.”

    Guest book, March

III

Reservations

We are a small room built around one fire, so we serve two sittings a night and hold a few tables back for walk-ins at the bar.

Wednesday to Saturday
Sittings at 17:30 and 20:00
Sunday
Fire lunch, 12:00 to 15:30
Monday and Tuesday
Closed. The hearth rests.

Tables of up to six book online. For seven or more, or for the chef's counter, email us and we will call you back the same day.

Live availability

Booking slot: the live reservations widget (Cal.com or the client's booking engine) is wired here at deploy time.

Reserve a table

Or call 0117 456 0000 during service.

IV

Private dining

Behind the hearth wall sits the Vine Room, a candlelit private dining room hung with the vines we burn.

  • The Vine Room

    Up to 18 seated

    A single oak table, its own service, and a set menu agreed with the kitchen. Weddings, wakes, and everything in between.

  • The chef's counter

    6 seats at the pass

    Elbow to elbow with the grill. Seven courses, no menu, whatever is coming off the fire that night.

  • Whole venue

    Up to 60 guests

    The full room, the bar, and the hearth crew for the evening. Sundays and Mondays by arrangement.

Enquire about private diningTell us the date, the number of guests, and the occasion. We reply within one working day.

V

Find us

We are under the arches on Coalyard Row, two minutes from the harbour ferry landing and a ten minute walk from Bristol Temple Meads. Look for the woodpile and the warm light.

Arch 12, Coalyard Row, Harbourside, Bristol BS1 6XZ

0117 456 0000 · reservations@emberandvine.example

  • On foot10 minutes from Temple Meads along the harbourside path.
  • By ferryHarbour ferry to Coalyard Landing, then two minutes.
  • By carNo parking of our own; the Wapping Road car park is four minutes away.
Wed to Sat
17:00 until late
Sunday
12:00 to 16:00
Mon and Tue
Closed

The fire is lit at five.

Two sittings a night, Wednesday to Sunday. The table is yours for the evening.

Reserve a table
Reserve a table