01Over the Coals
Côte de Boeuf£94
Laid straight on the embers, basted in its own fat, carved at the table.
To share · for two
Marylebone · Live fire · Dry-aged in-house
EMBER Live-fire steak & grill, Marylebone, London
Cooked over fire. Aged with patience.
Every cut aged in the room · cooked over British oak & coal · carved at the pass
01 — The Idea
Fire & patience.
The two forces in every plate.
One room holds both. An open hearth of British oak and coal — heat, char, smoke, the fast half. And a glass-fronted cabinet where whole cuts hang for weeks, quiet and still — the slow half. Everything here is the argument between them, resolved.
The Fire
Cooked over live coals at the hearth you can see from your table — nothing touches gas.
The Patience
Beef dry-aged in the room, 21 to 55 days, until the flavour is deep and the crust sings.
The Craft
Two forces. One board.
No fabricated reviews here — just the numbers the kitchen runs on.
55 days
Longest dry-age in the cabinet
540 °C
Peak heat over the coals
1 farm
One British supplier, whole animals
“The fire is the fast half. Patience is the rest.”
Reserve a tableThe Signature — fire, board by board
The Flight, cut by cut.
Explore the beef the way it’s served — course by course, board by board. Swipe through.
02From the Hearth
Roast Bone Marrow£14
Split marrow bones over coal, parsley gremolata, grilled sourdough.
To begin03The Ribeye
Dry-Aged Ribeye£42
Bone-in, 45 days in the cabinet, coal-charred crust, rested long.
450g · bone-in04The Tomahawk
55-Day Tomahawk£96
Aged 55 days, carved at the pass, finished with Maldon salt.
To share · for two05The Fillet
Centre-Cut Fillet£46
Bone-marrow bordelaise, charred onion, a quiet finish to the fire.
Chef’s cut
Come taste the flight → Reserve
Every dish is on the full menu below — real prices, no PDF.
02 — Love your space
Most steakhouses never show you the room.
Ours is the whole point. The dry-age cabinet on one wall, the open fire on the other, and a candle on every table in between. This is where the concept lives — so we built the site to let you stand in it before you ever book.
03 — The Patience
The fire is the fast half.
Anyone can sear a steak. The flavour is made in the weeks before it reaches the coals — hung whole in the cabinet, turned, trimmed, and left alone.
21d
Hung whole
Whole cuts from one British farm, hung in the glass cabinet you can see from the room.
45d
The crust builds
Enzymes do the slow work; the outside firms to a rind we trim back to jewel-dark beef.
55d
Onto the coals
Then, and only then, it meets British oak and coal — the fast, loud finish to a long, quiet start.
Reserve
Reserve a table by the fire.
Pick a moment — we’ll hold the table on the drawer that follows. Always one tap away, from anywhere on this page.
Free to cancel up to 24h · usually confirmed within the hour.
HoursTue–Thu 17:30–23:00Fri–Sat 17:00–24:00 · Sun 12:30–21:00 · Mon closed
Find us14 Chiltern Street, MaryleboneLondon W1U · 4 min from Baker Street
Call020 7946 0114Or ask the concierge, bottom-right
Good to knowGluten-free & dairy-free by requestPrivate dining for 8–20 · walk-ins at the fire counter