Overhead view of a dark oak table: a blistered wood-fired flatbread with burrata, sliced lamb with charred lemon, roasted carrots, red wine and a lit candle.

Wood-fired kitchen & wine bar · Dublin 8

Cooked over
Irish oak.

One hearth on Tanner's Row, lit every afternoon at three. A short menu that follows the fire, and forty wines worth staying for.

Book a table See the menu

Tue–Thu 17:00–22:00 · Fri–Sat 12:30–23:00 · Sun 12:30–20:00

12 Tanner's Row, Dublin 8Counter seats kept for walk-ins

Our story

One fire, lit at three.

Every afternoon at three, the oven is lit with Irish oak, seasoned for eighteen months at a sawmill in Co. Laois and split by hand in the yard behind the kitchen.

By six the floor sits at 420°C. Bread blisters in ninety seconds, fish cooks whole over the embers, and the falling heat after service goes into tomorrow's stocks and slow-baked fruit. There is no gas line to the kitchen, and no plans for one.

Niamh and Tomás opened Ember & Oak in 2021, in an old tannery store on Tanner's Row, with one rule: if it can't meet the fire, it isn't on the menu.

Niamh & Tomás

The dining room in the evening: exposed brick, brass pendant lights, diners at oak tables and chefs working in front of the glowing wood-fired oven.
The open kitchen. Every seat in the room has a view of the fire.
Seasoning time for our Irish oak before it reaches the hearth
18months
Oven floor at full heat, ready by six
420°C
Seats, eight of them at the kitchen counter
46seats
Wines by the glass, changed every week
12by the glass

From the fire

The two we'll never take off the menu.

Both are cooked to order over the embers and carved at the pass. Worth knowing when you book: the ribeye is limited to eight a night.

A whole sea bream with crisp, blistered skin on a dark speckled plate, with charred lemon halves and fresh herbs.
No. 1

Whole sea bream

€32

Landed at Howth the morning before, cooked on the bone over oak embers and finished with charred lemon, wild fennel and brown butter.

Sliced medium-rare ribeye on a wooden board with flaky salt and a bowl of chimichurri, glowing embers of the grill behind.
No. 2

Dry-aged ribeye for two

€78

700 g on the bone, aged thirty-five days, rested beside the fire and sliced at the pass. Chimichurri, flaky salt and nothing else.

Reservations

Book a table

Tables are held for two hours. The eight counter seats are never booked: they stay free for walk-ins every night.

  • Groups of nine or more: email hello@emberandoak.example
  • Free cancellation up to 24 hours before
  • Last seating one hour before the kitchen closes
01Date Next two weeks · closed Mondays

02Guests
2 guests

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03Time

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04Your details

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Visit

Find us on Tanner's Row

Five minutes' walk south of the river: cross the footbridge, follow Malt Street and turn left at Tanner's Row. Step-free entrance and an accessible bathroom; on-street parking after 18:30.

12 Tanner's Row
Dublin 8

01 555 0142hello@emberandoak.example

Kitchen hours
MondayTodayClosed
TuesdayToday17:00 – 22:00
WednesdayToday17:00 – 22:00
ThursdayToday17:00 – 22:00
FridayToday12:30 – 23:00
SaturdayToday12:30 – 23:00
SundayToday12:30 – 20:00
Map to Ember & Oak A stylised street map. The River Liffey runs along the top. From the footbridge, walk south down Malt Street to Tanner's Row and turn left: Ember & Oak is at number 12, about five minutes from the river. River Liffey TANNER'S ROW HOP LANE WEAVERS' WALK MALT ST. CASK ST. 5 min walk from the river Park Ember & Oak NO. 12 N 100 M
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