Reservations

Reserve Your Experience

Secure your place at Ember & Vine for an unforgettable evening of culinary artistry.

Book a Table

Fill in your details and we will confirm your reservation.

Please enter your full name.
Please enter a valid email.
Please enter a valid phone number.
Please select a valid date.
Please select a time.
Please select number of guests.
Chef's Table limited to parties of 2–6 guests.

Reservation Confirmed

Thank you for booking with Ember & Vine.

EV-2A9F1B

Hours of Operation

Monday – Thursday 5:00 PM – 10:00 PM Friday – Saturday 5:00 PM – 11:00 PM Sunday 5:00 PM – 9:00 PM

Reservations Hotline

+1 (555) 123-4567

Email

reservations@emberandvine.com

Private Dining

Host your next special occasion in one of our exclusive private spaces. From intimate wine cellar dinners to grand celebrations, our events team will craft a bespoke experience.

→ Explore Private Dining Options
Exclusive

Chef's Table Experience

Dine at the Chef's Table for an intimate view of our culinary team at work. Enjoy a personalized multi-course menu curated by Executive Chef Antoine Laurent, paired with premium wines selected by our sommelier.

  • Up-close kitchen theater
  • Custom tasting menu
  • Meet the chef
  • Behind-the-scenes kitchen tour

$75 per person supplement · Limited to 2–6 guests

Available Sunday–Thursday. Please inquire at least 72 hours in advance.

Cancellation Policy

For parties of 6 or more guests, we kindly request a minimum of 48 hours' notice for cancellations or modifications. Late cancellations may be subject to a charge.

Curated Journey

Tasting Menu Experience

Elevate your evening with our Chef's Tasting Menu — a seven-course journey through the finest seasonal ingredients, each plate a masterpiece.

Course One

Amuse-Bouche

Seasonal trio of bite-sized delights

A playful welcoming course from the chef — expect a burst of flavor in every bite, changing daily with the freshest market ingredients.
Course Two

Heirloom Beet & Burrata

Roasted heirloom beets, burrata, aged balsamic, basil

Creamy burrata paired with sweet roasted beets, drizzled with 25-year-aged balsamic vinegar and finished with micro basil.
Course Three

Seared Scallop

Diver scallop, cauliflower purée, brown butter, crispy capers

Perfectly seared diver scallop atop silky cauliflower purée, finished with nutty brown butter and crispy capers for texture.
Course Four

Foie Gras Torchon

Foie gras torchon, fig compote, brioche, Sauternes gelée

Silky foie gras torchon with sweet fig compote and toasted brioche, accented by a delicate Sauternes wine gelée.
Course Five

Herb-Crusted Lamb

NZ lamb rack, rosemary jus, truffle mash, spring vegetables

Herb-crusted New Zealand lamb rack cooked to perfection, served with truffle-infused mashed potatoes and seasonal vegetables.
Course Six

Artisan Cheese Selection

Curated cheeses, house-made crackers, honeycomb, quince paste

A selection of artisanal cheeses from local creameries and international farms, served with accompaniments that enhance each variety.
Course Seven

Chocolate & Raspberry

Dark chocolate mousse, raspberry coulis, gold leaf, vanilla crumb

A decadent finale of rich dark chocolate mousse with tart raspberry coulis, finished with edible gold leaf and vanilla crumb.

Chef's Tasting Menu

Seven courses · $195 per guest

Wine Pairing · $95/guest
Premium Wine Pairing · $165/guest

The entire table must participate in the tasting menu. Wine pairings are optional.

Pre-order when booking
Questions

Frequently Asked Questions

Cocktail attire — jackets recommended for gentlemen. We kindly ask guests to refrain from wearing athletic wear, flip-flops, or overly casual attire.
Yes, please inform us 48 hours in advance so our chefs can prepare suitable alternatives. We accommodate vegetarian, vegan, gluten-free, and most allergen-specific diets.
Valet parking is available for $15. Alternatively, there is a public parking structure located one block from the restaurant.
Yes, up to 24 hours before your booking. For parties of 6 or more, please notify us at least 48 hours in advance to avoid any charges.