Grade A5 wagyu, bone marrow butter, black truffle jus, roasted root vegetables.
Aged Carnaroli rice, black truffle shavings, aged Parmigiano-Reggiano, chive oil.
Hokkaido scallop, cauliflower purée, crispy capers, smoked paprika oil.
Norwegian salmon, fire-roasted over bincho-tan, miso beurre blanc, pickled cucumber.
Galician octopus, smoked potato, pimentón de La Vera, preserved lemon.
Dark chocolate fondant, salted caramel, Tahitian vanilla ice cream, hazelnut praline.
Ember was founded on a single belief: that fire is the most honest way to cook. Every dish on our menu is shaped by flame — charcoal, wood, or open grill — coaxing flavor that no other technique can replicate.
Our team sources exclusively from local farms, local fishers, and small producers. We change the menu with the seasons, so every visit is a different story.
“Every plate is a conversation between fire and the finest ingredients.”
We recommend booking at least one week in advance. For parties of 6 or more, please call us directly.
Hours
Location
12 Culinary Row, BGC, Taguig City
+63 2 8888 0000